Double 'R' Pizza & Subs
117 Clearwater Station Rd Clearwater BC V0E 1N1 · Restaurant - Food Service
9 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Veggie Prep Cooler was noted at ~14 C. Discard potentially hazardous foods from this cooler. Maxx Cold: 4 C; pizza prep table: 4.3 C; GE fridge: 3.9 C
- 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): Light fixture above front service counter was missing cover.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • please ensure that scooping cups used for toppings are kept out of toppings or have handle that is kept outside of product. Corrected during inspection. • Light covers required for fluorescent lights - cover put back on at the time of inspection. Corrected during inspection.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Operator's FOODSAFE expired July 29, 2023. Please retake FOODSAFE or equivalent course - Health Officer to provide links.
- F3.6A Operator 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
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Provide light cover/shatterproof bulb guard for the back preparation area. RESOLVED same day. Items noted prior - flooring and surfaces that have worn to be refinished at the time of renovations.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Cleaning of kitchen required. Back deep fry/ dish pit room requires cleaning where the grease has built up on walls/shelves etc. Clean in hard to reach areas of the kitchen, inside fridges etc. Please ensure cleaning by date noted above. 2) Repair cooler as discussed. Please advise me as to plans for this unit or a new one. 3) As noted prior, floors will require refinishing/replacing - timeline not provided by EHO but staff should consider this in future plans.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Please provide copy of this week temperature logs on date noted above (via email).
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Bleach >200ppm @ time of inspection. Operator diluted the bleach - resolved at time of inspection. 2) Ensure food debris is removed from line coolers - Resolved same day. No outstanding observations under this code.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Sanitizer bottle unlabeled at time of inspection. Operator labelled bottle during inspection - resolved at time of inspection.
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1 month to complete: 1)Provide finish on the corners where drywall is exposed (adjacent to three compartment Sink) 2)Ensure cleaning in back room (back wall, wooden window covering) where debris/condensation on walls/ceiling - Resolved same day. Longer term item (August 2016): For next routine inspection (August 2016), ensure that the seals are replaced on the doors where the tuck tape is provided. Temperature is being maintained in unit.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions