Front Street Pizzeria
417 Front St Kaslo BC V0G 1N0 · Restaurant - Food Service
7 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Generic spray bottles are not labelled for type of use. Vinegar is not a sanitizer.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): 1. Evidence of pests was found throughout the facility but concentrated to the dry storage/dish pit area. 2. Multiple pest entry points observed on the walls, the ceiling and the screen door.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dishwasher was discharging water onto the floor from the back of the dishwasher.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
2 infractions
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Evidence of pests was found in the dry storage room.
- F2.2A - The premises must be maintained free of pests.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Prep cooler was not working and not in use. Operators were aware and in the process of obtaining a new one. 2. Back door was open which could allow for pest entry. Operators were aware and in the process of obtaining a screen door.
- F2.2 - Is the premises free from a pest infestation?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?
- Observation(s): Pizza at 50C. Issue corrected during inspection.
- Potentially hazardous foods must be stored or displayed at 60°C or hotter.
- 15.2 - Are potentially hazardous foods stored or displayed 4°C or colder or 60°C or hotter?