Joe's Pizza Stone - Chetwynd
4901 South Access Road, Chetwynd, V0C 1J0 · Restaurant
Inspection summary
Joe's Pizza Stone - Chetwynd has been inspected 6 times by Northern Health Authority since February 1, 2022. The most recent inspection, on April 29, 2024, found no infractions.
1 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
What these findings mean
Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.
Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 4 times across 2 separate inspections, most recently on April 9, 2024. For example:
302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 3 times across 2 separate inspections, most recently on April 9, 2024. For example:
209 - Repeat Food not protected from contamination [s. 12(a)]
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 2 times across 2 separate inspections, most recently on April 9, 2024. For example:
210 - Food not thawed in an acceptable manner [s. 14(2)]
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded once on April 9, 2024. For example:
401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded once on April 9, 2024. For example:
103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
About this data
These results come from Northern Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.
6 inspections
- Follow-Up Inspection
0 infractions
- Routine Inspection
7 infractions
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Observation: Decal on food permit expired on March 2024. Permit is no valid.
- Corrective Action: Operator to ensure new decal is recieved for permit to be valid.
- 209 - Repeat Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Boxes of cooking oil stored on the floor. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
- Corrective Action: This was corrected at time of inspection. Foods and equipment should be stored at least 6 inches or 15 cm off the floor to protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: (CORRECTED DURING INSPECTION) Scoops left in dry foods. (Public Health significance) - Scoop handles must be kept free from the product to prevent hand contact and contamination
- Corrective Action: This was corrected at time of inspection. Scoop was taken out of the food to wash. Staff to ensure scoops are stored in manner that prevent contamination of food.
- 210 - Food not thawed in an acceptable manner [s. 14(2)]
- Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, foods thawed sitting at room temperature. Chicken wings left to thaw in a bowl with water. Temperature measured 24C. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time which can cause illness.
- Corrective Action: Food was discarded. Thaw foods under running cold water, in the fridge or in the microwave oven.
- 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: (CORRECTED DURING INSPECTION) Three compartment sink for manual dishwashing has no sanitizer. Also, no sanitizer was observed at food preparation station at the front. (Public Health Significance) All food preparation areas must have sanitizing solution at all times. Sanitizer for dish washing muct be present at all times. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: This was corrected at time of inspection. Ensure to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
- 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
- Observation: Inadequate facilities provided for hand washing. Staff washroom hand washing sink had no paper towel and soap. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces or after using the washroom.
- Corrective Action: Ensure all hand wash stations (including those in washrooms) are accessible at all times and used only as a hand wash stations whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
- 502 - Repeat In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: No staff present at time of inspection had FoodSafe training or an equivalent.
- Corrective Action: Operator to ensure there is at least one staff on site with FoodSafe training or an equivalent at all times.
- 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
- Follow-Up Inspection
3 infractions
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: In stand-up cooler, foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. In storage area, boxes of food and food supplies observed on the floor. Also, boxes of food observed in walk-in cooler and freezer. This is a repeated violation.
- Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Operator to ensure foods and equipment are stored at least 15 cm or 6 inches off the floor.
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Food crumbs observed on food contact surfaces when no service was going on. These conditions can attract pest which carry diseases which can be transmitted to humans. Food facility should be maintained in manner that prevents conditions that could lead to haboring or breeding of pests
- Corrective Action: Staff to ensure food contact surfaces are kept in sanitary manner when not in use.
- 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
- Observation: One staff present at time of inspection and they do not have FoodSafe training or equivalent
- Corrective Action: Operator is aware there must be at least one staff with FoodSafe training or equivalent during operatings hours. A staff with Foodsafe training was called to come in.
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
3 infractions
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Observation: (CORRECTED DURING INSPECTION) Staff personal belongings (phone and earbuds) observed on food contact surface. The contaminates the surface which can in turn contaminate food put on it.
- Corrective Action: These were removed at time of inspection. Staff are aware to keep personal belongings separate from food prep area.
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: No sanitizer observed. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
- Corrective Action: Staff is aware to always have sanitizer present in each station. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications).
- 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
- Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
- 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
- Routine Inspection
1 infraction
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Observation: Refrigeration Temperatures of all units are elevated (greater than 4°C) and are not able to maintain a temperature of 4°C and below. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
- Corrective Action: Operator is aware refrigeration units need to be serviced by a professional immediately. Pizza toppings in coolers should be discarded after 4 hours and should be stored in walk-in cooler. Once the unit is repaired, monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
- 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
- Initial Inspection
1 infraction
- 105 - Remote Inspection
- Observation: A remote inspection of this premises was conducted on 1-Feb-22. The Food Premises Inspection Checklist was reviewed and supporting documents and photos submitted to the environmental health officer. An on-site inspection was not conducted by the environmental health officer.
- Corrective Action: n/a
- 105 - Remote Inspection