DunnEnzies Pizza Co.
1559 Ellis St Kelowna BC V1Y 2A7 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher sanitizer reservoir bucket was empty at time of inspection, replaced with full bucket. Despite priming the line, unable to detect any Chlorine residual after/during rinse cycle after multiple times. Operator informed to contact maintenance and obtain bleach for the manual warewashing process while dishwasher is fixed by end of day (to be confirmed by second onsite visit). No dishes were being done at this time
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Primary kitchen handsink does not have cold water. Handsinks must be fully stocked with cold/hot water, soap and paper towel. Please ensure all handsinks are supplied with both hot and cold water to allow staff to control water temperature while washing hands.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Time not being monitored as a form of public health control at ambient temperatures on pizzas that are displayed. These were removed from display at the time of inspection. Ensure that pizzas are monitored for a maximum hold time of two hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No chlorine sanitizer strips on site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer over 200 ppm. This was corrected during inspection. Dishwasher at 50 ppm chlorine- Good.
- 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): Icebox cover is grease laden and needs cleaning and sanitizing.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): ***Still Outstanding
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chlorine sanitizer noted at 50 ppm at the dishes. Bleach sanitizer noted at over 200 ppm. This exceeds the recommended range of chlorine concentration at between 100 and 200 ppm in spray bottles.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Facility has been expanded after acquiring the space from a business directly beside it. New bar area has been set up. No floor plans were submitted to IH prior to construction.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Parts of a sanitation plan are noted including a weekly cleaning schedule. No instructions for mixing bleach sanitizer was found. Sanitation plan will be emailed to operator to be completed.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE unable to be verified. Ensure a copy of a valid FOODSAFE certificate or its equivalent is available on site at all times.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Verification is required
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not available at the time of inspection.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan is not available at the time of inspection.
- F3.9 - Is the food service establishment in compliance with all trans fats requirements of the Public Health Impediments Regulation?
- Observation(s): Shortening in the dry storage contains 3.5 grams of transfat and 10 g of total fat.
- F3.9B - All spreadable margarines and oils must meet the restrictions of 2% trans fat or less of total fat content.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
6 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1.) The stand-up cooler across from the sink was found to be operating at 10C. Operator stated that the temperature of the noted cooler was <4C when it was measured two hours ago. 2.) The sandwich cooler was measured to be at 9C-10C during rush hour as a result of constant usage.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit was not posted in a conspicuous location.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1.) A hose with no backflow prevention device was found hanging inside the handwashing sink. The hose was removed from the sink at time of inspection. 2.) The light cover inside the stand-up fridge was found missing.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand soap was not available at the handwashing station inside the staff bathroom.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1.) No Food Safety Plan was available for review at time of inspection. 2.) Temperature log sheet for the coolers and freezers was not kept up-to-date.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan was available for review at time of inspection.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): *A probe thermometer with a thin tipped sensor is not available for checking temperature for donair meats. *The time records for the ready to eat pizza being stored at room temperatures are not maintained. The operator agrees to start tracking and recording the time. *Cooling records are not maintained. The record template is available at <http://foodsafe.ca/foodsafe_level2_resources>. *Please keep a copy of the Sanitation Plan and the Sanitation Plan on site and accessible to the food staff.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
0 infractions