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Fresh Slice Pizza

999 Central Street, Prince George, V2M 3C8 · Restaurant

2 inspections

  1. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Prep cooler average temperature measured as 7.5°C, not maintaining <= 4°C or improper cold holding temperatures allow rapid bacterial growth, increasing the risk of foodborne illness.
      • Corrective Action: Repair the prep cooler and ensure it is capable of maintaining all potentially hazardous foods at 4°C or colder. Until the prep cooler is repaired and able to consistently maintain temperatures at 4°C or colder, staff are required to limit the storage of any potentially hazardous foods in the prep cooler to no longer than one hour. After one hour, the food must be replaced with product held in the walk in cooler that is maintained at or below 4°C. This interim control measure must be followed at all times to prevent bacterial growth and reduce the risk of foodborne illness.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: 1) Damaged or missing weather strip on the back door. *Gaps around exterior doors can allow entry of pests such as rodents and insects 2) Unsanitary conditions under the three compartment sink. *Accumulated debris and moisture can attract pests and support bacterial growth.
      • Corrective Action: 1) Install or repair the weather stripping to ensure the door is properly sealed. 2) Thoroughly clean the area beneath the three‑compartment sinks and maintain it in a sanitary condition.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Two unlabelled chemical spray bottles observed during the inspection. *Unlabelled chemicals present a risk of accidental misuse, including chemical contamination of food or food-contact surfaces.
      • Corrective Action: Label all chemical spray bottles with their contents to ensure proper and safe use.
  2. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Proper sanitization of cutting boards and food contact surfaces was not being followed. During the inspection it was observed that knives, food preparation surfaces and cutting boards were not cleaned and sanitized. Absence of adequate sanitation bottles and buckets with cloth was observed.
      • Corrective Action: Unsanitary food contact surfaces with residues on them may contaminate the other foods being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to minimise the chances of contamination. Operator was told to maintain appropriate sanitizing bottles and buckets with cloths. The operator was educated about proper cleaning and sanitization procedures.