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Freshslice Pizza - Metrotown

337 - 4820 Kingsway, Burnaby · Restaurant

8 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer containers for wiping rags empty.
      • Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back kitchen handsink blocked with bowl of cut produce.
      • Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cart of cut produce outside threshold of premise into receiving corridor.
      • Cut produce in bowls of dishwashing sinks with used dishware.
      • Corrective Action(s): Food items are to be stored and prepared inside kitchen space available.
      • Food preparation is not to be conducted in dishwashing sinks - unless sinks have been emptied, cleaned and sanitized to prevent potential food contamination.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door to premise kept open.
      • Corrective Action(s): Back door is to be maintained closed, unless processing a delivery. to prevent entrance of pests.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler - door handle is missing.
      • Corrective Action(s): Re-install walk-in cooler door handle.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Prep cooler contents 7 C (internal temperature)
      • Premise temperature logs indicate cooler has been operating above 4 C for the previous 8 days.
      • Corrective Action(s): Product discarded.
      • Potentially hazardous foods must be stored at 4 C or colder for food safety.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Vegetables washed in sink compartment adjacent to sinks being used to wash and sanitize dishware at the same time.
      • Corrective Action(s): Food preparation is to occur in a clean, sanitized sink at times when no dishwashing is being conducted to ensure food is not contaminated.
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door is kept open.
      • Corrective Action(s): Back door is to be kept closed to exlcude pest entry into the premise.
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris collecting on floor in corners under shelving by back door entrance, under the dishwashing sinks and under front prep cooler.
      • Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Prep cooler 7 C
      • Corrective Action(s): Repair / adjust cooler unit to maintain food at 4 C or colder.
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizing compartment is filled with sanitizer using cold water.
      • Wiping rags left within handsink.
      • Corrective Action(s): When preparing sanitizer chamber of dishwashing sinks - prepare 200 ppm Quaternary Ammonia with warm water, 45 C.
      • All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip).
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions