Fairmont Pizza & Ice Cream Parlour
1-4992 Fairmont Frontage Rd Fairmont Hot Springs BC V0B 1L1 · Restaurant - Food Service
9 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): 1. Interior of upright 3 door cooler is soiled and requires a thorough cleaning and sanitizing. 3 door pizza prep cooler is soiled/has debris and requires cleaning and sanitizing. 2. Interior of microwave is soiled and require cleaning and sanitizing. 3. Ensure to clean hard to reach areas such as under and in behind equipment more frequently. 4. Ice cream freezer is soiled and requires cleaning. 5. Ice cream scoop well should be cleaned and sanitized daily. 6. Some of the shelving in dishwashing area and in the dry food storage area is soiled and requires cleaning and sanitizing. 7. Milkshake machine is soiled and requires cleaning and sanitizing. 8. Walk-in freezer flooring requires cleaning.
- 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.
- F2.5B 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
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Countertop cooler temperature was 18°C. This cooler contained dipping sauces, some of which require refrigeration. This countertop cooler until should not be used until repaired and capable of maintaining a temperature of 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): Back door does not seal well and daylight can be seen under the door. To prevent the entry of pests into the facility ensure all entrances are properly sealed.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Sanitizer dispenser at 3 compartment sink was empty during time of inspection. Operator informed me that they should be receiving a shipment of sanitizer that day and the sanitizer will then be restocked. Sanitizer must always be available to sanitize food contact surfaces. 2. Checked sanitizer level in spray bottle and found it to have 0 ppm quaternary ammonia. Sanitizer levels should be checked regularly using chemical test strips to verify chemical concentrations.
- 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): 1. Interior of upright 3 door cooler is soiled and requires a thorough cleaning and sanitizing. 2. Interior of microwaves are soiled and require cleaning and sanitizing. 3. Ensure to clean hard to reach areas such as under and in behind equipment and shelving more frequently. Many surfaces in the dishwashing area are soiled and require thorough cleaning. 4. Bottom of ice cream freezer is soiled and requires cleaning. 5. Ice cream scoop well should be cleaned and sanitized daily.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser at front handwashing sink and staff washroom were empty during time of inspection. Paper towel dispersers should be stocked to help facilitate proper handwashing.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): 1. Milkshake machine was soiled, milkshake machine should be cleaned and sanitized after every use. 2. Ensure to clean hard to reach areas such as under and behind equipment and shelves. 3. Exterior of large food storage bins is soiled and requires cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only one person present during time of inspection. They had not taken a course in food safety. At least one person must be present in establishment that has a valid FOODSAFE certificate.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Ventilation hood requires cleaning.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
9 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of potentially hazardous foods in prep cooler were found to be 16°C. Temperature of potentially hazardous foods in pizza prep cooler were found to be 7.5°C. Potentially hazardous foods should be stored 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Employee did not wash their hands frequently enough during time of inspection. Both soap and paper towel should be provided at sink in food prep area in the back to help facilitate proper handwashing until the handwashing sink in the front area can be repaired.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quat test strips are expired. Chlorine test strips should be made available to check chlorine levels in sanitizing solution.
- 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): 1. Milkshake machine is soiled and requires thorough cleaning and sanitizing. 2. Dipping well for ice-cream scoops is soiled and requires a thorough cleaning and sanitizing before use. The dipping well should be cleaned and sanitized every day. 3. No surface sanitizer available to sanitize food contact surfaces. 4. Food contact surfaces should be cleaned and sanitized frequently throughout the day, not just at the end of the day.
- F2.3C Clean in place warewashing procedures 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): 1. Handwashing sink leaks onto floor when used. 2 of the sinks in the 3 compartment sink also leak when filled with water. An employee informed me they had called a plumber to have the sinks repaired. All sinks should properly function within facility. 2. Interior of coolers are soiled and require cleaning and sanitizing. Interior of coolers should be cleaned and sanitized on a more frequent basis. 3. Many areas of the kitchen require a through cleaning: -dry food storage area -shelf used to drying dishes has accumulation of grease -shelves, walls, under equipment and shelves -dishwashing area -bin for storing pizza pans -dough making area has layers of flour, dough and bugs -ventilation hood 4. Fork and knife dispensers require cleaning and sanitizing. 5. Slicer requires cleaning and sanitizing. 6. Flooring in the dry food storage area is carpet. Flooring should be replaced to be smooth, durable, impervious and easy to clean. 7. Plastic bags to cover pizza dough are being saved and used again. Plastic bags are single use as they cannot be properly washed and sanitized. Plastic bags should be used once and then discarded. 8. Prep cooler has pool of water on bottom shelf and requires servicing. Water is leaking from the prep cooler and during time of inspection there was a pool of water running from the prep cooler to the pizza oven. 9. Sanitizer bottles should be labelled to reflect contents.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5L Single service utensils or containers must be used only once.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink drain requires repair to prevent water from leaking onto the floor.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan needs to be revised and followed to help maintain a clean and sanitary kitchen.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only one person working during time of inspection and they had not taken a food safety course. There must be someone present at all times who holds a valid foodsafe certificate.
- 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
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Milkshake machine is soiled and requires thorough cleaning and sanitizing. 2. Dipping well for ice-cream scoops is soiled and requires a thorough cleaning and sanitizing before use. The dipping well should be cleaned and sanitized every day.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Interior of coolers are soiled and require cleaning and sanitizing. Interior of coolers should be cleaned and sanitized on a more frequent basis. 2. Pizza oven has debris and requires cleaning. 3. Many areas of the kitchen require a through cleaning: -flooring in the walk-in freezer -dry food storage area -shelf used to drying dishes has accumulation of grease -shelves, walls, under equipment and shelves -dishwashing area -bin for storing pizza pans 4. Hot water tap for 3 compartment sink is missing and should be replaced. 5. Flooring in the dry food storage area is carpet. Flooring should be replaced to be smooth, durable, impervious and easy to clean.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1. Paper towel dispenser at handwashing sink in kitchen empty during time of inspection. 2. No paper towel or soap available from dispensers in staff washroom. Both soap and paper towel help to facilitate proper handwashing and must be available at each handwashing station.
- 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.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan needs to be revised and followed to help maintain a clean and sanitary kitchen.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only one person working during time of inspection and they had not taken a food safety course. There must be someone present at all times who holds a valid foodsafe certificate.
- 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
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Temperature of potentially hazardous foods in prep cooler were found to be 7°C. Temperature of potentially hazardous foods in 3 door cooler were found to be 9°C. Potentially hazardous foods should be stored 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.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): An accurate probe thermometer should be provided to monitor temperatures. Accurate thermometers should be placed in each cooler to help monitor temperature.
- 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): Observed soil utensils put away. Soiled items should be washed, rinsed and sanitized prior to putting these items away.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Milk shake machine is soiled and requires thorough cleaning and sanitizing. Ice cream freezers have build-up of ice cream on interior of freezer sides and bottom and requires cleaning. Walls in dishwashing area are soiled and should be cleaned. Dishwashing areas requires a thorough cleaning to remove debris. 3 door cooler is soiled and requires cleaning and sanitizing. Dough roller should be thoroughly cleaned and sanitized each day. Pizza oven has debris and requires cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap present in dispenser. No paper towel present in dispenser. Both soap and paper towel must be available from dispensers to help facilitate proper handwashing.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No food safety plan was available onsite.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Only one person present during time of inspection. They had not taken a course in food safety. At least one person must be present in establishment that has a valid FOODSAFE certificate.
- 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
1 infraction
- F1.7 Are foods protected from contamination?
- Observation(s): 1) Upon inspection, it was noted that a bag of pepperoni was left wide open in the freezer.
- F1.7 Are foods protected from contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Probe thermometer could not be located at the time of inspection. Thermometer will be located and picture sent to inspector. 2. Sanitizer test strips could not be located at the time of inspection. Test strips will be located and picture sent to inspector.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?