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JESSY'S PIZZA

8934 COMMERCIAL, NEW MINAS · Food Establishment

3 inspections

  1. Inspection

    3 infractions

    • 29(2)(a) - INADEQUATE MAINTENANCE, CLEANING, & SANITATION PROGRAM.
      • Repair walls & paint walls in entire kitchen including staff washroom, shelves & cupboards etc. Cleaning required of staff washroom, dough & cheese fridge, & equipment sink area. Educate staff on proper equipment washing methods of wash, rinse, sanitize & air dry. Provide air drying rack(s) if all three sinks are used.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE.
      • Educate staff on proper rapid cooling methods of <= 2 in. / 5 cm. depths for solid foods (donair) to meet department's rapid cooling curve. Validate Rapid cooling curve. Perform temperature monitoring of all hot & cold holding at least twice daily and keep records.
    • 82(1) OPERATING FOOD ESTABLISHMENT WITHOUT PERMIT.
      • Renew & obtain valid permit prior to beginning operations.
  2. Inspection

    2 infractions

    • 28(2) OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OWNER IS ABSENT FROM FOOD ESTABLISHMENT. If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program recognized by the Administrator is present.
      • Maintain copies of food hygiene certificates on-site. Owner must maintain valid food hygiene course . 1 person must be on-site at all times with course.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Clean dough sheeter area and flour container (& label). Clean walk-in freezer floor and front of cupboards.
  3. Inspection

    5 infractions

    • 19(2)(b) - OPERATOR FAILING TO PROVIDE ADEQUATELY DESIGNED AND PROPERLY LOCATED HANDWASHING FACILITIES. A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Provide paper towel in public washroom (corrected during inspection). Clean & sanitize staff washroom. Provide waste receptacle at kitchen hand wash.
    • 28(2) OPERATOR FAILING TO HAVE MEMBER OF PERSONNEL WHO HAS SUCCESSFULLY COMPLETED FOOD HYGIENE TRAINING PROGRAM PRESENT WHILE OWNER IS ABSENT FROM FOOD ESTABLISHMENT. If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program recognized by the Administrator is present.
      • Maintain copies of food hygiene certificates on-site. Owner must maintain valif food hygiene course . 1 person must be on-site at all times with course.
    • 29(1) - OPERATOR FAILING TO HAVE MAINTENANCE, CLEANING & SANITATION PROGRAM TO CONTROL RISK OF CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS & OTHER FACILITIES. An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Provide sink drain plugs / standpipes and ensure proper 3 compartment sink methods followed. Clean dough sheeter area and flour container (& label). Clean walk-in freezer under sinks and front of cupboards. Provide thermometers in fridges for monitoring and chef's thermometer.
    • 33(1) - OPERATOR FAILING TO CONTROL TEMPERATURE OF FOOD SO FOOD DOES NOT DETERIORATE OR BECOME INEDIBLE OR UNSAFE. An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Pizza hot hold unit not holding >60C / 140F in foods has been taken out of use until serviced /adjusted. Small prep. table not holding <= 4C in food has been taken out of use for potentially hazardous foods and must be serviced / adjusted and holding <=4C in foods before reuse. Donair meat once cooked must be rapidly cooled. Operator to validate cooling process and ensure 2" depths for shallow pan cooling.
    • 8(2) - FAILING TO POST FOOD ESTABLISHMENT PERMIT IN A CONSPICUOUS LOCATION. A permit must be posted in a conspicuous location in the food establishment.
      • Post valid permit for public viewing.