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Little Caesars Pizza

2-1380 Summit Dr Kamloops BC V2C 1T8 · Restaurant - Food Service

3 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    1 infraction

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): The prep cooler top covers were observed with duct tape applied in the bottom corners around the hinges, when asked the operator stated this was to prevent the potential for screws or parts from falling into unit. To reduce the physical hazards this was applied. I will allow this temporarily as the tape is removed and replaced regularly. At the time of the inspection it was still sanitary. However, a permeant solution that still provides the conditions of easy to clean, durable, impervious to water, non toxic, and smooth is required to be met. Operator stated he will get these pieces welded (stainless steel weld).
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
  3. Monitoring

    2 infractions

    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): • Remove cardboard from the walk in shelving - must be smooth, easy to clean and waterproof, such as stainless steel/baking trays or plastic (think cutting board) materials. Remove today and provide a photo. • Do not store scoops and ladles directly in product at the pizza prep cooler - this can allow for contamination, ensure handles are kept out of product and scoops are not stored directly in product. • 1x bottle of opened honey garlic wing sauce stored at room temperature, label advises to keep refrigerated - this item was discarded at the time of inspection by operator. CDI.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • Temperature logs are required to be kept at least 1x daily (or 3x if following your Corporate Logs). As per the logs in the food safety plan binder - please begin keeping today and email copies to the Health Officer on the date noted.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.