Domino's Pizza - Salmon Arm
181 Trans - Canada Hwy Salmon Arm BC V1E 4P1 · Restaurant - Food Service
6 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The walk in cooler had a leak coming from the compressor fan. A leak can cause problems such as inefficient cooling. Corrective Action Ensure no foods are stored away from the leak. Identify cause of leak. Service compressor.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel was missing from the hand sink beside the prep cooler. Hand sinks must be supplied with a single service hand drying product at all times to ensure proper hand washing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Top of the line cooler was holding food at 10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens. Adjust this cooler so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor tiles are still broken in front of the line cooler, a floor tile was still missing in the dishwashing area and floor tiles are getting cracked in front of the walk in cooler. Floors must be maintained so that they are easy to clean to prevent the build up of dirt and bacteria. Repair/replace all of the broken or missing tiles.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Floor tiles are broken in front of the line cooler, a floor tile was missing in the dishwashing area and floor tiles are getting cracked in front of the walk in cooler. Floors must be maintained so that they are easy to clean to prevent the build up of dirt and bacteria. Repair/replace all of the broken or missing tiles.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • On-site manager was unable to locate Food Safety Plan. The Food Safety Plan must be current and available on-site. • Upon questioning by the EHO, staff were not aware of corrective actions for critical temperature controls. Staff must be aware of the critical control points and the actions that are to be taken if those critical limits are not achieved.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • On-site supervisor was unable to locate Sanitation Plan. The Sanitation Plan must be current and available on-site.
- 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.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions