FITZbistro
697 Hwy 97 S Peachland BC V0H 1X9 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Glasswasher for the dining area did not achieve sanitizing temperature during the first 2 run cycles. Dishwasher achieved adequate sanitizing temperature (72°C) after 3 cycles. Pleas ensure that staff routinely run the dishwasher through a minimum of two cycles prior to using the dishwasher for sanitizing glassware until a service technician can be retained to make adjustments necessary to ensure adequate sanitizing temperature is routinely achieved. Sanitizer Concentration was measured slightly above 400ppm. quaternary ammonia sanitizers should be maintained between 200-400ppm to ensure adequate sanitizing action, concentrations exceeding 400ppm can leave a residue that may contaminate foods. Please ensure sanitizer concentrations are measured regularly to ensure proper concentrations are maintained.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed cooking utensils stored in sanitizer solution. Storing utensils in sanitizer solution is not recommended. Utensils stored within sanitizer may transfer a chemical residual which can contaminate food, this storage procedure also may not be sufficient to eliminate pathogens of concern and result in foodborne illness. Cooking utensils should be stored where they are protected from cross contamination, and replaced frequently.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing sink beside the cooking line was not accessible at time of inspection. Operator indicated that this handwashing sink is not used as there is another nearby. Upon further inspection of the facility EHO became aware that no there is no dedicated handwashing sink is located behind the bar for service staff. Please ensure that a handwashing station is provided for service staff, ideally this should be located near or on the end of the pass through in the kitchen. Provide EHO with update proposal indicating how and when a handwashing station can be made available for the service staff.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A copy of the Food Safety Plan (FSP) must be maintained onsite at all times. Provide EHO with a copy of the FSP for review and provide pictures confirming that the FSP is onsite to resolve this infraction.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Chipotle sauce with eggs/dairy observed covered at 20deg.C within a refrigerator - this product had been recently prepared and also contained raw egg. Prep table refrigerator at the outside pizza kitchen was not being loaded as designed in the upper section (ie. a number of inserts were missing).
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): Raw/unpasteurized egg used as an ingredient in a ready to eat chipotle sauce without a cook step.
- F2.1 Does the facility have proper monitoring supplies?
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The main kitchen dishwasher final rinse temperature was measured at 60deg.C "at the dish" at the time of inspection. The final rinse guage also indicated 60-62degC. for three cycles tested. A properly mixed and labelled sanitizer solution was not available in the main kitchen for routine use on food contact surfaces/counters, etc.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?