Domino's Pizza 10091
1200 Cranbrook St N Cranbrook BC V1C 3S5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observation: Leak from faucet over mop sink splashes onto the floor. Corrective Action: Ensure leak from faucet is fixed to prevent water from accumulating on the floor of the premises.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Observation: Staff on site were unable to show proof of valid FOODSAFE or equivalent training. In the absence of the operator at least one employee in the establishment must have valid FOODSAFE or equivalent training. Corrective Action: Ensure at least one employee on site has valid FOODSAFE or equivalent training when the operator is not present.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The right side of the prep line cooler holding potentially hazardous foods measured between 6-9 degrees C were held for less than two hours. All potentially hazardous food must be stored at a temperature of 4 degrees C or less to help prevent the growth of pathogens.
- 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): Quat sanitizer solution measured at 0 ppm. Ensure that Quat sanitizer solution is between 200-250 ppm for effective sanitization, by changing every 2 hours or as needed. Effective sanitization procedures destroy organisms of public health importance that may be present on food contact surfaces.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?