Famoso Pizzeria & Bar
105-3030 Pandosy St Kelowna BC V1Y 1W2 · Restaurant - Food Service
5 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): - chemical dishwasher had no detectable chlorine bleach present after multiple tries. Staff were able to fix within a few hours.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Three ice cream scoops were stored in a dipper well with water temperature of 16C. Staffs were instructed to run the scoops through a dishwasher at least every 2-4 hours and replace the water in the dipper well. Please note that ice cream scoops come in contact with potentially hazardous food (dairy product), therefore must be cleaned and sanitized as the same frequency as other food contact surfaces (2-4 hours).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Two line coolers by a pizza grill and across stoves were measured to be 6-7C and 8-10C, respectively. Nine portions of lasagna, sliced sausages, heavy cream, and cream-based sauces were voluntarily discarded by the operator.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.7 Are foods protected from contamination?
- Observation(s): Accumulation of biofilms and mould observed in an ice machine.
- F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Remind staff to wash hands when changing gloves. Long hair must be restrained.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Obtain test strips from the chemical supplier.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A- Cutting board shows discoloration; Remove cutting boards from the prep coolers and bleach overnight in the sink. F2.5B- A more thorough cleaning under hard to reach areas are needed, including the dish pit area. F2.5C- Set up sani-buckets in prep areas prior to starting prep for the day, refresh solution every 2-3 hours.
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?