Fernie Pizza and Pasta
B-1221 7 Ave Fernie BC V0B 1M2 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): A large pot of curry was observed in the serving area of the dining side of the facility. Upon discussion it was determined that the curry was cooling. Potentially hazardous foods must be cooled from 60 C to 20 C within 2 hours and from 20 C to 4 C within 4 hours. Options to consider to aid in the cooling of large quantities include using an ice want, immersing the pot in an ice bath of using smaller containers. Determine what method the facility will use and inform Interior Health.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Updated layout of the facility required as new cooking equipment for the additional Indian menu has been installed. Please draft a layout that represents the facility and send it to Interior Health for review.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): An updated food safety plan is required for the additional Indian menu items. Please update the food safety plan and submit it to Interior Health for review.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- 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): 1. Chlorine spray bottle near the front prep area measured at 0ppm. 2. Dishwasher temperature measured at 65 degrees C.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): Sole staff member on site does not hold valid FoodSafe certification but is enrolled in a course in the near future at COTR. Please ensure in the absence of the operator, at least one employee on site has valid FoodSafe.
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan not available on site as required.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan not available on site as required.
- 18.1 - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions