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Little Caesars

4-1155 K.L.O. Rd Kelowna BC V1Y 4X6 · Restaurant - Food Service

7 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    2 infractions

    • F1.7 Are foods protected from contamination?
      • Observation(s): Plastic short handle scoops found in prep cooler inserts storing cheese and cut vegetables etc. Operator states the inserts along with the food are changed out throughout the day, and scoops are switched out every 2 hours.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in bucket appeared cloudy and it was tested at <50ppm. Operator replaced the solution and it was tested at 50ppm. Operator diluted a ready-to-use Quats product with water. Operator states sanitizer is replaced every 2 hours. There are 2 different Quats product used on site - one requires dilution and one doesn't. Operator states confusion occurred and they diluted the product which doesn't require dilution.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
  4. Monitoring

    1 infraction

    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): This is REPEATED violation.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  5. Monitoring

    1 infraction

    • F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
      • F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  6. Monitoring

    3 infractions

    • 4 - Are proper refrigeration, freezing and thawing procedures followed?
      • Observation(s): Main pizza prep cooler was measured to be 10°C. Cheese was moved the walk-in cooler at the time of the inspection. Monitor the cooler; service required.
      • 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
    • 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
      • Observation(s): Wiping cloths must be stored in a sanitizer solution - do not store clothes in a solution where soap and bleach are mixed together, as this inactivates the sanitizer.
      • 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
    • 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
      • Observation(s): General sanitation appears well maintained; some cleaning required underneath the dry storage rack, accumulation of debris observed.
  7. Monitoring

    0 infractions