Happy Slice Pizza
227 Bernard Ave Kelowna BC V1Y 6N2 · Restaurant - Food Service
10 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Temperature logs indicated that walk in cooler and other cold holding equipment held food at above 4C. Corrective actions must be taken and recorded on the logs if cold holding temperatures are found to be above 4C. Temperatures were also not being recorded in the last month. Ensure all staff are trained to take temperature records at least twice a day. 2. Locate or acquire a probe thermometer to monitor cooking and/or cooling processes.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Soda machine equipment was found to be leaking. Operator to contact service provider to stop the leak. Dry goods like flour stored in paper bags must be kept in pest proof containers with a lid.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer colour chart missing. Operator to locate the chart so the test strips can be compared to the chart in order to verify the concentration of the sanitizer.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, staff on site did not have their FoodSafe or equivalent certification. If operator is not on site while the facility is in operation, at least 1 staff must be certified.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Printer was blocking hand sink.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed that there was no sanitizer solution available for use to maintain and keep food contact surfaces sanitized. Explained to staff that sanitizer must be available for use at all times and at the correct concentration.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): -Please acquire test strips from supplier to monitor sanitizer concentration level used in the facility. (200ppm Quats) -No temperature control log was maintained for monitoring coolers and freezers. Please set up logs to monitor and record temperatures of coolers and freezers to ensure food are stored in a safe manner, adjust when deviations observed.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): -No sanitizer solution was used on food contact surfaces. This may potentially allow bacteria to grow and contaminate food. -Dishware must be sanitized using correct concentration of sanitizer (200ppm Quats) to limit bacteria. Ensure to prepare a sanitizer solution in the third sink compartment with warm water, test the sanitizer concentration, and fully immerse cleaned dishes for 2 minutes, then let air dry to complete manual dishwashing.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- 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): -Please store wiping cloth in sanitizer solution bucket to limit microbial growth. Change the solution every 2 hours to ensure adequate sanitizer level is maintained. -Coins and keys are placed on the knife holder with knives. Knives come in contact with food and must be protected from contamination. Please remove all non-food related items away from food contact surfaces. Rewash and sanitize all of the knives as well as the magnet knife holder. -Back storage room was very disorganized. Pops were stored on the floor. CO2 cans were not securely stored. These are tripping hazards.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water at the hand sink only dispensed after running the tab for a long period of time. Staff should run the hot water at the beginning of the day to ensure hot water supply is adequate so they can properly wash their hands using hot and cold running water. Food handlers must use the hand sink to properly wash hands before any food handling to prevent disease transmission.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No sanitizer in use, only cleaner.
- 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): Computer keyboard by handwashing sink has plastic cover changed every second day.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Pizza at 37 C, must be kept 60 C or hotter or discard after 2 hours in Danger Zone
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F1.2B - Accurate thermometers must be provided to monitor equipment.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
1 infraction
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Garnish trays were left open when not in use; the trays contained potentially hazardous food including pepperoni. Temperature taken was shown to be in the temperature danger zone but for less than two hours. A bowl used for scooping cheese was found with the bottom of the bowl inside the container of cheese.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions