Domino's Pizza # 39023
170-290 Riverside Dr Penticton BC V2A 1Y5 · Restaurant - Food Service
10 inspections
- 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): At the time of inspection, a scoop handle in the cornmeal bin was observed in direct contact with the food product. CDI: Operator removed the scoop and agreed to store scoops for food products in a manner that prevents cross contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): At the time of inspection, handwashing station adjacent to the front counter was observed without paper towels in the dispenser. CDI: Operator supplied the handwashing station with paper towels.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. Temperature logs were not up-to-date. Most recent available log for review was from November 2017. Ensure that temperatures of all refrigeration units are being checked and recorded at least twice daily. Take corrective actions as necessary.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Garlic spread was being kept at ambient temperature. Measure internal temperature at 20-23C. Operator stated that item had been left out in excess of 2 hours. Product label says to keep product refrigerated. - CDI Ensure that potentially hazardous foods (Eg: garlic butter) are stored above 60C or below 4C at all times. Do not store potentially hazardous foods in the DangerZone (4-60C) in excess of 2 hours. Portion out amounts needed for anticipated rushes. Discard any potentially hazardous foods that are stored in the DangerZone in excess of 2 hours. At the time of inspection, all refrigeration units: - Measured at or below 4C; and - Had working, accurate, internal thermometers.
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Handsink by the oven was obstructed at the time of inspection - CDI Ensure that handsinks are unobstructed at all times and are kept in a sanitary condition to facilitate easy access to proper handwashing. Facility uses manual 3-compartment sink method to wash and sanitize dishware. Final sanitizing solution measured at least 200 ppm QUATS at the time of inspection. Sanitizer solutions in spray bottles measured at least 200 ppm at the time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?