Dunnenzies Pizza Co. 4.0
4638 Lakeshore Rd Kelowna BC V1W 1X5 · Restaurant - Food Service
7 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): A bar fridge containing milk, fruit juice, and potentially hazardous food was measured at approximately 10°C. Operator relocated these items to a properly working fridge during inspection. Operator was instructed to keep a thermometer in the bar fridge, monitor it regularly, and not store food in it until it could consistently maintain food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear door of the kitchen was being kept open during operation. A screen or barrier needs to be installed if door is going to be kept open to prevent pest access.
- F2.2B The premises must be protected against entry of pests.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The handwashing sink in the kitchen was not equipped with soap. A bottle of soap was placed at this sink during inspection. Ensure this sink is equipped with the proper supplies at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temperature logs were unavailable at time of inspection. Ensure temperatures are checked daily and records kept.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F2.1B: Opened juice cartons bearing a keep refrigerated label were noted being stored at the bar at room temperature. Operator was instructed to discard these open containers and ensure juice is kept under temperature control. F2.1E: Cooked pizza was observed being stored at room temperature. The operator indicated this was only to be stored at room temperature for a maximum of 1.5 hours before discarding however, there was no timer or tracking kept to ensure pizza was discarded within this time limit. Operator was instructed to ensure times are recorded and monitored when using time as a public health control.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure each fridge and freezer is equipped with a thermometer inside for temperature monitoring.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The spray bottles of quat sanitizer were measured at approximately 50-100ppm. Operator refilled the solution during inspection.
- 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): F2.5C: Wiping cloths were being left out between uses. Staff were instructed to ensure wiping cloths are kept in sanitizer between uses or are single use. F2.5G: Boxes of food were noted to be stored on the floor in the cooler. This may have partially been from a recent order. Operator was instructed to ensure the food is not kept on floor of cooler.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The hand soap at the bar and in the kitchen was not being kept in a suitable dispenser. Operator was instructed to improve the soap dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature logs of the fridges and freezers were available. Operator was instructed to ensure the temperatures are monitored and recorded.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff onsite could not produce a valid FOODSAFE training certificate at time of inspection.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats and chlorine test strips required for verifying concentration in spray bottles (Quats) and glass washer (chlorine). Follow the Sanitation Plan for concentration.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Ensure soup hot holding unit is capable of maintaining soups at above 60C. Use probe thermometer to check temperatures, and adjust heat setting as necessary. Temperature abuse can lead to foodborne illness. If soup is stored in danger zone temperatures (4C-60C) for prolonged periods, re-boiling may not eliminate risks for foodborne illness.
- F2.6D Hot holding equipment must be of the type or capacity to meet the needs of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring logs unavailable upon request.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff on duty should be able to present FoodSafe certificate upon request.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats spray bottle at 50ppm - corrected during inspection. Please refresh it more often and verify by test strips. Glass washer chlorine at 10ppm. Operator requested to rewash glasses in dishwasher, and to monitor with test strips/contact technician.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5 Are the FOODSAFE training requirements being met?
- 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
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): No records at site provided of temperature for coolers/food. Food in prep cooler across from the grill at 12° C. No recent records, or logs. Provide and keep a daily temperature log at the site for monitoring the refrigerated food and items on display, or hot held. Operator to verify the process for storing pizza at ambient temperature. No records.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Replace missing light cover in dry storage area.
- 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
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): No records at site provided of temperature for coolers/food. Provide a temperature log at the site for monitoring the refrigerated food and items on display, or hot held.. Salad, cut vegetables, in upper display of prep counters above 40 F. reviewed storage, volume , covering etc.. Ground beef in hot holding at 120 F Pizza in display case in bar area at 70 F and 73 F at 1!:40 pm
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): In bar area hand sinks used for storage/or waste. Staff not washing hands after break.
- 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.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No logs provided at the site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?