Jealous Pizza N Donair Armstrong
3495 Okanagan St Armstrong BC V0E 1B1 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
7 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): The food facility has a lot of food equipment and other unrelated items stored on premises. There was hand soap and tools stored on the dry food storage shelf.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): - back receiving door has a gap at bottom - premises is very cluttered and disorganized creating pest harbourage areas
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- 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): The front kitchen area was clean and organized, but the back kitchen area, staff bathroom and 2 storage rooms were cluttered and disorganized making it difficult to clean and maintain. - staff bathroom has old toilet/sink, shelving and food equipment stored in it. There is to be absolutely no food equipment or supplies stored in any bathrooms. - front kitchen stainless steel prep table has a hole in it and broken drawers, repair or replace - back kitchen area's dough mixers and press require cleaning to the exterior - back storage room has food packaging stored on floor with tires - there was an unsecured cooler door leaning against wall at end of hallway The premises needs a MAJOR decluttering to remove any unused or unrelated equipment. After this, it will require a thorough cleaning of all of the currently inaccessible areas.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - there is no separate shelving for non-foods like cleaning and sanitizing products - staff bathroom is inappropriately being used for storage (as above) - storage room with deadbolt is inappropriately being used for personal storage (e.g., tires)
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There were lots of handwashing stations but they were either lacking soap, paper towels, or had dead batteries in the automatic dispensers.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Previously reported infraction.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Previously reported infraction.
- F1.7 Are foods protected from contamination?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Cardboard lining storage shelf. All shelving surfaces must be easily cleanable and non porous. Cardboard must be removed. F2.5K - Pizza sauce stored in non-food grade plastic garbage bin - operator was told during initial inspection the garbage bin must not be used to store sauce. All food must be stored in NSF certified (food safe) containers. All storage equipment used must be submergible in the three compartment sink for proper sanitizing.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff at the time of inspection was not aware of Food Safety Plan available. Food Safety Plan must be available on site, ensure all staff are aware of safe food handling practice and the availability of the plan.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Staff at the time of inspection was not aware of Sanitation Plan available. Sanitation Plan must be available on site
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Single staff was working at the time of inspection and did not hold FOODSAFE certification. In the absence of the operator at least one employee must hold valid FOODSAFE. Send confirmation that FOODSAFE training has been completed.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?