Hansen's Classic Pizza
5-605 KLO Rd Kelowna BC V1Y 8E7 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - refrigerator holding sauces in the front measured to be 8-10C, as well as prep cooler near oven - operator is aware and has service scheduled - please send photos to EHO to confirm refrigerators have been serviced and can maintain temps of 4C or less
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - lysol is currently being used to sanitize countertops, this requires an additional rinse step and has a concertation level too high that leaves behind a chemical residue - please return to using QUAT sanitizer at a concentration of 200ppm as a no rinse sanitizer is required for food premises
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - general deep clean required for facility. tomato sauce splattered on walls between prep coolers, build up of flour visible on containers - porous, hard to clean wooden board where A/C unit normally sits is next to prep area. Grime accumulation visible at time of inspection. please keep covered with something that is easily cleanable and non absorbent to prevent cross- contamination
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - handwashing sink was broken and no operational at time of inspection. tap was removed with bucket present underneath. operator stated that a service call has already been put in to repair - please dedicate one compartment in dishwashing area as a temporary handwashing sink until repairs are completed. EHO to do follow-up inspection to confirm repairs have been completed as this is a critical infraction
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1) Food debris accumulated on top of prep cooler handles. 2) Food contact surface QUATS sanitizer in a spray bottle measured to be greater than 1000 ppm. Corrective Action: 1) Increase frequency of cleaning of cooler handles. 2) Actively use chemical test strips to ensure that QUATS sanitizers are maintained at 200-400 ppm at all times during operation.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): An unapproved food storage unit (7-605 K.L.O. Rd) observed during the inspection. Corrective Action: Operator to submit a floor plan of the above unit to an area EHO for review.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer in 3 spray bottles measured to be either too high or low. Please ensure that QUATs solution is diluted to 200-400 ppm at all times during operation.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?