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Lil Ava's Pizza & Pasta

520 Mackenzie Boulevard, Mackenzie, V0J 2C0 · Restaurant

5 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    5 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Two tube lights in the dishwashing area were non-functional. *The lightning intensity is inadequate in the indicated area. An operator shall ensure that a commercial food establishment is equipped with lightning that is adequate in intensity to enable the sanitary operation and maintenance of the food areas.
      • Corrective Action: Operator to ensure lightnings will be enough and replace the non-functional tube lights and/ or bulbs by May 11, 2025.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Two disposable coffee mugs, used as scoops, were observed inside the seasoning storage bucket. *Improper scoop and storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: During the inspection, staff discarded the scoops.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: A leaking three-compartment sink was observed in the dishwashing area. *Water leaks lead to mould growth and create unsanitary conditions within the food facility.
      • Corrective Action: The manager agreed to fix the leak by May 5, 2025.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The ceiling tiles in the storage area have hole in them. *Operator to ensure all the surfaces in the facility are smooth, non-permeable, and easy to clean.
      • Corrective Action: Operator to repair/replace ceiling tiles, and ensure all the holes are covered.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Wall and baseboard below the three-compartment sink were not in the good condition.
      • Corrective Action: The manger stated that caulking will be applied to the area around baseboard below the three-comaprtment sink.
  3. Routine Inspection

    3 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The original health permit was not conspicuously posted.
      • Corrective Action: Find/Replace your Health Permit and post it conspicuously where it is visible to the public.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Observed a leaking hand washing station fixture.
      • Corrective Action: Repair/Replace the fixture to have your facility equipment in good order.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) During inspection observed obstructions (Dirty Dishware) in the hand sink basin.
      • Corrective Action: Ensure that your hand washing stations remain accessible and unobstructed at all times during facility operation.
  4. Follow-Up Inspection

    0 infractions

  5. Initial Inspection

    5 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: Potentially hazardous food (pizza sauce) was found cooling in large dish on the steel counter beside three compartment sink. The employee mentioned that they usually cool it in room temperature for few hours and transfer it into the refrigerating unit.
      • Corrective Action: Improper cooling of foods can lead to the increase in number of pathogenic and toxic producing organisms which when consumed by customers they can acquire food borne illness. The operator must cool the food as per the acceptable cooling practices by cooling from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours. Operator was educated on the best cooling practices.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Absence of sanitation bottle and buckets with cloth was observed. During the inspection it was observed that knives, food preparation surfaces (packing cooked chicken wings/legs on stainless steel tables) were not cleaned and sanitized. When questioned operator was unaware of mixing process for bleach solution as a sanitizer.
      • Corrective Action: Unsanitary food contact surfaces with residues on them may contaminate the other foods being prepared on the same surfaces. The food contact surfaces must be cleaned and sanitized as often as necessary or at least for every 2 hours to reduce the risk of cross contamination. Operator was told to maintain appropriate sanitization bottles and buckets with cloths. The operator was educated on proper cleaning and sanitization procedures.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: When questioned about the dishwashig method, operator failed to demonstrate proper technique and was not using sanitizing the dishes.
      • Corrective Action: The operator was educated on proper dishwashing technique. Improper cleaning and sanitization of the dishes may lead to increase in growth of pathogens and toxin production which may lead to foodborne illnesses.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Light fixture in walk in cooler was not covered
      • Corrective Action: The operator must install proper protection guards around the light fixture. Light fixtures in refrigerator units must be covered in a manner that will reduce the risk of physical contamination to the food stored in it, in case of breakage.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Absence of food safe certified person on the premise
      • Corrective Action: A certified food safe person should always be available on the premise so that they can make sure food safety is properly followed in the premise. The operator was told to make sure that at least one person on the premise should be having the food safe certificate.