Domino's Pizza - Harvey Ave
1A-1455 Harvey Ave Kelowna BC V1Y 6E9 · Restaurant - Food Service
5 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Pizza knife used for slicing pizzas observed stored on a cardboard. Potential for contaminating the knife, resulting in food contamination. Ensure to store the knife on a smooth and easy to clean surface.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Buttons for the tv monitor had a build up of food residue and pizza sauce. A soap dispenser in the pizza making area also had a build up of food residue and pizza sauce. High touch areas must be routinely cleaned and sanitized at a frequency that prevents an accumulation of food residue and other debris. To prevent contamination of food, high touch surfaces should be cleaned and sanitized at least every four hours. Staff cleaned the buttons and soap dispenser at time of inspection. Please ensure that a sanitizer bottle remains up front in the pizza making area at all times to best ensure regular cleaning and sanitizing of equipment and food contact surfaces. Please also ensure that wiping clothes are replaced at least every four hours for proper food safety.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There was only one staff member in the pizza making area at time of inspection. The staff member identified the handwashing sink by the cash register as the only handwashing sink that he had been using. The handwashing sink was not supplied with paper towel at time of inspection. The other handwashing sink in the pizza making area was obstructed by a large bin with used equipment. Handwashing stations must be accessible at all times and properly stocked to best ensure that proper handwashing is being done. Single-service products like paper towel must be provided to ensure that hands are being adequately dried as this is a very important step in reducing the microbial load of hands to best prevent contamination of food in the future. Having properly stocked paper towel may also help to deter staff members from drying their hands on their clothing which can be a source of pathogens and recontamination. The staff member informed the EHO that they had run out of paper towel and was getting more later that day. The staff member also acquired napkins to be used for hand drying in the meantime. Please ensure that paper towel is available for staff members at all times and that staff are reminded of the importance of proper handwashing and drying.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer solution in three compartment sink was measured below 200ppm at time of inspection. Through discussion with staff it was determined that common practice is to dilute the sanitizer dispensed from the mixing unit before use. Operator should test sanitizer solution when filling the sink to confirm that levels are maintained between 200ppm-300ppm to ensure adequate sanitizing action. Sanitizer solution should be changed at minimum every 2 hours, or more frequently if necessary to maintain a concentration between 200ppm-300ppm quaternary ammonia. Mechanical dishwasher not functioning at time of inspection, operator indicated that it has not been in use for months. Staff are using 3 compartment sink method to clean and sanitize dishes, utensils, and equipment.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- 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): Observed a buildup of food particles and debris on the floor in the walk in cooler during inspection. Floors and counters at the prep cooler area also displayed a buildup of food and debris. Contents of inserts in the prep cooler were piled up between inserts and had combined with other ingredients. Additional cleaning and care is required to protect foods in the prep area from contamination. Operator instructed to ensure cleaning occurs often enough to prevent the development of unsanitary conditions. Unclean work stations can lead to cross contamination which may result in foodborne illness. Mechanical dishwasher not functioning at time of inspection. See F2.3 above.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?