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Canadian 2 for 1 Pizza

9-97B Hwy 97 100 Mile House BC V0K 2E0 · Restaurant - Food Service

9 inspections

  1. Monitoring

    6 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection, food debris and grease buildup observed on deli slicer. • Do not use deli slicer until it is disassembled, cleaned and sanitized properly. Ensure staff are trained in Clean-In-Place procedures for deli slicer. Knife block in use, these are prohibited because they are unable to be properly cleaned and sanitized which can lead to contamination of food destined for public consumption. • Remove knife block from the facility. Replace with a magnetic knife block on the wall, or store all knives in the knife drawer. Debris observed in the drawer where knives were stored. • Empty, clean and sanitize knife storage drawer and all knives and utensils before replacing them in the drawer.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): During inspection, chlorine test strips could not be located by staff. • Ensure chlorine test strips are placed in a prominent location, and that all staff are properly trained on their use.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Ensure adequate pest control in facility. Obtain regular service from a Pest Control Operator if necessary.
      • F2.2C The premises must be maintained free of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): ONGOING INFRACTION: Sanitizer in sanitizing cloth bucket measured at 10 ppm, well below the required concentration of 200 ppm needed for effective sanitization. Staff instructed to use the high-strength chlorine spray for sanitizing food contact surfaces until test strips and appropriate product for creating sanitizing solution could be acquired. Inadequate sanitization of food contact surfaces contributes to a higher likelihood of contamination of food destined for public consumption. • Ensure staff are trained on proper procedures to mix and test chlorine sanitizer solutions. • Ensure facility is constantly equipped with proper equipment including chlorine test strips so that staff are able to execute proper sanitization of food contact surfaces.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Dust buildup observed in walk-in cooler on plastic covers in front of condenser fans. • Remove the plastic covers, wash and sanitize before replacing them on the condenser unit in the walk-in cooler. ONGOING INFRACTION: Punch can opener needs cleaning. Failure to properly clean this equipment can lead to pathogenic bacterial growth on the blade, which can be introduced into food during can opening leading to contamination of food destined for public consumption. • Clean and sanitize the punch can opener. Add this cleaning procedure to your regular sanitation schedule.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): ONGOING INFRACTION: At the time of inspection, staff could not locate sanitation plan. Proper sanitation procedures not being carried out by staff. • Train staff on effective sanitation procedures and ensure sanitation plan is updated and constantly available for staff reference.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Pizza prep table cooler was 9 C. Walk in cooler: 4.8 C. Do not store perishable foods in pizza prep cooler for more than 2 hours. Ensure small portions are taken from walk in cooler frequently to replenish supplies for preparation. Freezer temperatures were satisfactory. Hot holding temp: 63 C
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): No sanitizer was being used for wiping cloths. Wiping cloths in bucket should be soaking in a bleach solution between uses.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Can opener needs cleaning and should be cleaned routinely after use.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Partial plan was noted in the file. Copy should be kept onsite for staff use and should be amended to include cleaning and sanitizing agents, as well as any pesticides used.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    3 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): At time of inspection observed excess clutter / broken equipment (meat slicers) in a storage room). These items must be removed or reorganized to allow for proper cleaning and maintenance of the facility.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Repeat infraction - Plan must be available on site. Please print a copy of the plan and have it available at the store. Manager was unaware of where this information was located. Every operator of a food service establishment must develop, maintain and follow written procedures to ensure that a health hazard does not occur in the operation of the establishment.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Repeat infraction - Plan must be available on site. Please print a copy of the plan and have it available at the store. Manager was unaware of where this information was located. Every operator of a food service establishment must have written procedures to ensure the safe and sanitary operation of the establishment.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
  4. Monitoring

    1 infraction

    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Still outstanding. No hot water at dedicated handwashing station. Staff to use bathroom sink for handwashing until hot water is restored as this sink does have hot water. Manager explained they are actively working to solve the issue and have someone coming to fix the issue.
  5. Monitoring

    9 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): During inspection observed uncovered bucket of pasta in walk-in cooler. Observed chemical bottle with no label. Observed open cans of ingredients and tomato sauce. Food should be transferred to another container as soon as can is opened.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): No bleach test strips on site for sanitizing solution. No probe thermometer on site for checking temperature of meat.
      • F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): At time of inspection no sanitizing solution was made up and available for use.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): At time of inspection observed steak thawing at room temperature. Meat must be thawed in the refrigerator, under cold running water, or in the microwave. Employee said he had just taken it out, and immediately put it back in the cooler.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): No hot water at dedicated handwashing station. Advised staff to use bathroom sink for handwashing until hot water is restored as this sink does have hot water. Manager said they had someone coming to fix the issue within the next 2 weeks. At time of inspection, observed cutlery in handwashing station. Advised staff the sink must be accessible at all times for employees to wash their hands.
      • F2.7A Handwashing station must be supplied with hot and cold running water.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): Permit on site was expired. Owner of store said he paid this year, but has not received latest decal.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Manager was unaware of any food safety plan. Advised him on where to find it, or he may need to create a new one.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Manager was unaware of any sanitation plan. Advised him on where to find it, or he may need to create a new one.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Manager stated that he did have a valid FOODSAFE certificate, but did not have it available to show me. He will be following up to provide a photo of an up to date FOODSAFE.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Preparation cooler is in process of being repaired. Cooling of pizza dough is increasing temperature of unit during operational hours
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Thermometers were off site due to training in a different location
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Painting and cleaning of non food contact surfaces will be completed by March 23, 2024
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.1 Does the operator have a valid operating permit or approval to operate?
      • Observation(s): New permit order. Will advise to pay fees.
      • F3.1A A valid permit to operate must be posted in a conspicuous location.
  7. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): Reviewing the ventilation system with the local government
      • F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
  8. Monitoring

    0 infractions

  9. Monitoring

    2 infractions

    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.