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Frieda's Pizza #2

460 Juniper Road, Quesnel, V2J 4C6 · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    2 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Inadequate plan/construction, the facilities does not have a hand washing station in the food preparation area. Operator uses the two compartmented sink designed for manual dishwashing and/or employee's washroom for handwashing. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination, from other previously handled foods, contact surfaces like handling door handles if handwashing done in a different room or having dirty water from hand washing splashing onto sanitized dishes that are air drying which may cause foodborne illnesses.
      • Corrective Action: Ensure the handwash station is available in the work area and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
    • 303 - Critical Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation: Operator was unable to successfully describe the correct method for manual dishwashing. At the time of inspection operator described that they mix detergent and bleach for the wash stage then rinse and air dry. Public Health Significant, mixing sanitizer (chlorine) in the same sink basin with detergent alters the properties of the sanitizer reducing its effectiveness which may cause disease causing micro-organisms to grow on equipment and may lead to foodborne illnesses.
      • Corrective Action: Detergent and sanitizer must never be mixed in the same basin sink for manual dishwashing. Ensure you perform proper manual dishwashing by conducting appropriate; wash, rinse, sanitize step separately then air dry. Use test strips to determine the concentration of sanitizer like for manual dishwashing chlorine should be 100 ppm and dishes soaked for 30 seconds-2 minutes.
  4. Routine Inspection

    0 infractions