Happy Slice Pizza
540-2271 Harvey Ave Kelowna BC V1Y 6H2 · Restaurant - Food Service
8 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure that thermometers or an IR gun is available on-site so that staff are aware of what temperature the pizza is hot held at
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure there are thermometers available to check hot holding units to ensure that temperature is 60 degrees celsius or above as this was a previous issue in past inspection.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dishwasher is still not working and owner stated will be replaced. Currently, the 2 compartment sink is used for cleaning and sanitizing purposes and staff are aware of the 2 compartment method.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pizza slices that are served to customers observed to be 40 degrees during time of inspection. While the door was opened constantly throughout the day, the temperature should be able to maintain a temperature closer to 60 degrees Celsius.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The dishwasher is unable to operate during time of inspection. Staff were also unable to start up the dishwasher with no water coming out of the equipment. The dishwasher has also displayed the inability to clean and sanitize dishes quickly and efficiently.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Some of the pizzas in the display case without the safe temperature control do not have the time label.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The employee does not wash hands after handling cash and cashier and prior to handling food equipment.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): a) The employee said that some food utensils in the front serving area are washed in the mechanical dishwasher every three hours however, the same employee said that the dishwasher has not been used for today. The premises has been operating over five hours today. The employee had to run the dishwasher more than three cycles to achieve the required washing and rinsing temperatures during this inspection. b) The sanitizer solution is not kept at the correct levels according the manufacturer's specification.
- 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): The top covers of the food prep refrigerator are left open when it is not being actively used by the employee.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): a) A food probe thermometer is not available in the food premises. b) The sanitizer test strips are not available in the food premises. c) The hot food display unit did not have a thermometer placed inside the unit and the operator took the corrective actions during the inspection. Take immediate corrective action and contact the Environmental Health Officer by Oct 1, 2018.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The food can opener installed on the food preparation table has accumulated debris. Take corrective action and contact the Environmental Health Officer by Oct. 8, 2018.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Cleaned knives are stored in a wooden knife block that is not easy to clean. Take corrective action and contact the Environmental Health Officer by Oct. 8, 2018.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The Sanitation Plan does not have the information about the sanitizer that is actually being used in the food premises. Take corrective actions and contact the Environmental Health Officer by Oct. 29, 2018.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F2.1 Does the facility have proper monitoring supplies?