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Lil Ava's Pizza & Pasta

1636 Central Street East, Prince George, V2M 3C2 · Restaurant

3 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Potentially hazardous cold foods are stored at above 4°C. Butter and parmesan cheese were left out on the counter and were measured to be at 20°C surface temperature at the time of inspection. Butter had been left outside for over 4 hours while cheese had only been out for approximately 30 minutes. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness.
      • Corrective Action: Operator was asked to discard butter and get a fresh batch and also to move the parmesan cheese to the refrigerator. Monitor the time and temperature of these items frequently. Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure: A bag of diced chicken was found stored at room temperature. Operator mentioned that it was kept out for thawing 30 minutes ago. (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 may result in the contamination of food resulting in food-borne illnesses.
      • Corrective Action: The operator was informed about the proper thawing method and was asked to place the bag in the refrigerator until further use. Thaw foods under running cold water, in the fridge or in the microwave oven.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Cardboard boxes were used to store extra pizza pans under the pizza oven. The boxes had what seemingly looked like food debris and oil absorbed on it. (Public Health significance) - Unhygienic storage of utensils may result in contamination of food which could result in potential food hazards. Also,absorbent surfaces like the cardboard boxes could harbour the growth of microorganisms which would result in the possible contamination of food.
      • Corrective Action: The operator was asked to replace the cardboard boxes with a non-absorbent surface to store the pizza pans. These areas should be maintained in a sanitary manner and avoid accumulation of debris.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in one of the sanitizer containers . (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: Change sanitizing solutions as required to always maintain an effective concentration (100-200 ppm unscented bleach). Operator was asked to frequently check the sanitizer solution concentration using the sanitizer test strips to ensure sanitizing is done effectively.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths were left on the counters and under the sink and not in the sanitizing solution. (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.The operator was asked to place the cloths in a sanitizing solution of adequate concentration .
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Unlabelled spray bottles were found underneath the tables in an unorganized manner. (Public Health significance)- Unlabelled bottles increases the likelihood of improper sanitization which could lead to ineffective sanitization increasing the risk of contamination resulting in food-borne illnesses. It could also potentially cause a chemical hazard if the contents are unknown leading to safety hazards.
      • Corrective Action: The operator was asked to remove any unlabelled spray bottles from the kitchen and to replace it with labelled ones.
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: One of the refrigerators did not have a thermometer to ensure adequate temperatures. (Public Health significance)- Maintaining adequate refrigeration tempertaures ensures that the food is kept safe thereby safeguarding against possible foodborne illnesses.
      • Corrective Action: The operator was asked to place a thermometer in the refrigeration unit and to monitor it frequently.
  3. Initial Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Back door has a gap that can allow mice and pests to enter. Gaps in the doors can act as entry points for the pests and lead to spread of various diseasees.
      • Corrective Action: Operator must ensure back door is properly sealed to prevent entry of pests into the food premises.