Lala Ji's Pizzeria
625 Main St Penticton BC V2A 5C9 · Restaurant - Food Service
8 inspections
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler reading at bit high at the time of inspection. This is due to the lid not being placed on. It has been advised in several inspection reports that the lid must be placed on during slow times, to ensure required temperature is maintained. This was corrected during inspection, however this must be conducted on a regular basis. Failure to do so will lead to enforcement action.
- F1.7 Are foods protected from contamination?
- Observation(s): Dough being covered with a garbage bag. This is not permitted and has been advised in previous inspection reports. Chemicals from garbage bags can leach into food. Only food grade bags or containers may be utilized for the storage or coverage of food items. This was corrected during inspection, however continued used of non food grade material for coverage/storage will lead to enforcement action.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dish pit area and back area require decluttering and cleaning. *Ensure to remove all items not applicable to the site and maintain areas in a sanitary manner during all times of operation.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Pluming issue still present: Hose from water line in dish pit area observed to be draining into one of the sinks. Operator advised that there is a back up in the lines and that repair is in the process. -At this time, sink that water is draining into is not being used for dishwashing. -Ensure this issue is dealt with as soon as possible and advise once repaired.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): New prep cooler does not have a cover for top sectional part of the prep cooler. This cooler is required to have a cover during all times of operation to prevent potential of cross contamination and to maintain adequate temperature. -Ensure cover is retrieved immediately.
- F1.7 Are foods protected from contamination?
- Observation(s): Operator preparing pizza dough right under where work was being conducted on the wiring of the ceiling. This is NEVER permitted. Cross contamination will occur. Operator was stopped by EHO immediately. Food prep resumed once work was completed. *No food preparation or cooking is permitted in a food premises when construction is taking place. The facility must be closed while construction is taking place. Once completed, all surfaces must be clean and sanitized before food preparation resumes.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing in the new prep cooler. -Ensure thermometer is placed in this unit for routine temperature monitoring.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back area of establishment is full of "full garbage bags". This creates an environment for unwanted pests. -Garbage must be removed from the premises on a regular basis.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Items to removed from premises: Lumber pieces being stored in the kitchen on top cooler in dish pit area. Cold holding units that are not in operation.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Non approved portable deep fryer by front handwashing sink. -This unit must be removed off the site immediately.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Overall yes, however the pizza oven belt requires a thorough cleaning. Grease and food debris accumulation observed. -Ensure to remove grease and food debris and monitor on a regular basis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): PREVIOUS INSPECTION REPORT NOTES: The Owner / Operator must ensure that at least one staff per shift holds FOODSAFE certification. Mr. Harish Kumar and Mr. Mohit Khera must re-take the FOODSAFE certification training. The proof of obtained certification must be submitted to the Environmental Health Officer by OCTOBER 27, 2023. -Ensure once COMPLETE, email Certificates to Inspector for verification. -Ensure to have copies of certificates onsite during all times of operation.
- F3.5 Are the FOODSAFE training requirements being met?
- Monitoring
11 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The Owner / Operator must ensure that potentially hazardous food is stored at a temperature of not more than 4C or not less than 60C. At the time of inspection, the pizza toppings such as cooked chicken was stored at 12.3C. The Owner voluntarily discarded temperature abused hazardous food items (i.e. cooked chicken). REPEATED OFFENSE
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): The Owner / Operator must ensure that all employees wear clean uniform. At the time of inspection, Mr. Nagpal’s uniform was dirty.
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): The Owner / Operator must ensure that all food on the premises is obtained from inspected sources and purchase receipts available for review. At the time of inspection, meat items from unknown source were stored at one of the freezers.
- F1.7 Are foods protected from contamination?
- Observation(s): The Owner / Operator must ensure that all food items are stored in food grade containers and protected from contamination. At the time of inspection, flour was store in an open paper bag, meatballs fell out of a plastic bag inside a freezer. The Owner / Operator must ensure that all food items are covered during storage to avoid cross-contamination. At the time of inspection, food was stored in plastic containers inside a walk-in fridge without being covered by plastic wrap or lids. REPEATED offense.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The Owner / Operator must ensure that all refrigeration equipment is supplied with working thermometers. The Owner / Operator must provide a working probe thermometer to measure food temperatures. The Owner / Operator must ensure that chlorine sanitizing solution test strips available on-site. The test strips can be purchased from ZEP Penticton store.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The Owner / Operator must ensure that food premises are free from conditions that lead to the harbouring, breeding or entering pests. At the time of inspection, multiple holes in the walls were observed. The Owner / Operator must repair the walls / potential pest entrance points and ensure a professional pest control company is retained.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The Owner/ Operator must ensure that all utensils and food contact surfaces are washed and sanitized by following proper steps: (1) washed with dish soap; (2) rinsed under running potable water; (3) sanitized by immersing equipment in the third compartment of a dish sink in the chlorine sanitizing solution at 100 ppm concentration or by food contact surfaces sprayed with the chlorine sanitizing solution at 200 ppm concentration. Fact sheet is attached. The Owner / Operator must ensure that food contact surfaces are washed and sanitized in a manner that removes contamination. At the time of inspection, Mr. Nagpal, the Employee demonstrated that the Original PineSol chemical was used as a soapy solution in a spray bottle for washing food contact surfaces. The Owner and his employee didn’t know that the Original PineSol chemical wasn’t approved for use on food contact surfaces. At the time of inspection, Mr. Nagpal, the Employee didn’t know what chemical was used for sanitizing food contact surfaces. Mr. Kumar, the Owner and Mr. Nagpal, the Employee didn’t know that QUAT test strips should not be used to measure the sanitizing solution’s concentration prepared using chlorine. Mr. Nagpal, the Employee didn’t know correct procedure to prepare chlorine based sanitizing solution. The Owner / Operator must ensure that all employees are trained how to wash and sanitize food contact surfaces. The Owner / Operator must ensure that equipment or materials not required for the operation of the food premises are removed from the premises. At the time of inspection, a number of items were stored in the premises including damaged / not operational equipment, old wood cutting boards, old cardboard boxes, containers, renovation materials, etc. REPEATED OFFENSES
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The Owner / Operator must ensure that the leaking plumbing of a handwashing sink and the dishwashing sinks is repaired as per the BC Plumbing Code. The Owner / Operator must ensure that the grease traps are installed and maintained as per the BC Plumbing Code. At the time of inspection, foul smell was detected from the handwashing station’s grease trap located at the front of the store. The Owner / Operator must ensure that the premises meet the Electrical Safety Regulation. At the time of inspection, exposed electrical wires have been observed throughout the premises. An electrical cord was exposed to wet condition under the leaking handwashing sink. The Owner / Operator must ensure that the walk-in fridge compressor is properly working without creating unsanitary conditions. At the time of inspection, a number of buckets were used in a walk-in fridge to collect condensation water. The floor under the compressor unit was wet. The signs of mold growth were observed on the floor and walls. The Owner / Operator must ensure that the premises and the equipment and the utensils on the premises are maintained in a sanitary condition. The Owner / Operator must wash and sanitize all fridges, freezers, containers, shelves, walk-in fridge, staff washroom, handwashing sinks, dishwashing sinks, dough mixer machine, walls, and floors. The Owner / Operator must ensure that the outdoor waste and recycling garbage bins have adequate capacity. At the time of inspection, the outdoor waste and recycling garbage bins were full. As a result, a number of garbage bags were stored inside the food premises on the floor. The Owner / Operator must provide extra garbage bins to ensure proper waste management. The Owner / Operator must ensure that wiping cloths used on food contact surfaces are kept in a sanitary condition. At the time of inspection, old and dirty wiping cloths were used on food contact surfaces. The Owner / Operator must ensure that chemicals, cleansers are stored in a room or cabinet separate from any food and in non-food containers that clearly labelled to identify the contents. At the time of inspection, chemicals were stored on the food countertops, the area used for air-drying of washed equipment. The chemical spray bottles were not labelled. The Owner / Operator must ensure that all cleaning equipment is moved to a designated location. At the time of inspection, multiple floor mops, brooms, floor washing buckets were stored next to the dishwashing sinks. REPEATED OFFENSES
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The Owner / Operator must ensure that all refrigeration equipment is capable of maintaining the temperatures of not more than 4C. At the time of inspection, seven buckets with frozen ice were stored inside the prep cooler / fridge. The Owner explained that those ice buckets were used to keep the prep cooler / fridge temperature cold as a temporary measure. At the time of inspection, the prep cooler / fridge temperature was 6C. The Owner / Operator must repair the prep cooler / fridge and provide a proof of the prep cooler / fridge repairs signed by a qualified person.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The Owner / Operator must ensure that all handwashing stations are supplied with liquid handwashing soap and paper towels in a dispenser. At the time of inspection, two handwashing stations in food preparation area and a handwashing station in the staff washroom were not adequately supplied.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The Owner / Operator must ensure that at least one staff per shift holds FOODSAFE certification. Mr. Harish Kumar and Mr. Mohit Khera must re-take the FOODSAFE certification training. The proof of obtained certification must be submitted to the Environmental Health Officer by OCTOBER 27, 2023. REPEATED OFFENSE
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The prep cooler across the oven and closest to the order desk was reading on the higher end. This has been a previous issued noted from the LAST INSPECTION. -Ensure to get cooler repaired, so that temperature is within required parameters of 4C. For the time being do not place any potentially hazardous foods in this unit (cheese, meats, seafood etc.)
- F1.7 Are foods protected from contamination?
- Observation(s): Chilies stored in larger garbage bags in chest freezer. Regular garbage bags are not to be used for food items, as the chemical from the bags can leach into the food, causing contamination. -Ensure that all food items are stored in food grade bags and containers.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?