Lutyks Avenue Pizza
2037 Shuswap Ave Lumby BC V0E 2G0 · Restaurant - Food Service
5 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Gravy in a slow cooker was measured at 58°C. Corrective Action: Adjust or replace the unit so it maintains food at 60°C or hotter at all times. F1.2B: Some refrigerated food was measured above 4°C: • Upright dough cooler (6°C) • Front egg/beverage cooler (8°C) Corrective Action: Adjust or service both coolers so food is held at 4°C or colder.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B(1): Missing or inaccurate thermometers: • Upright dough cooler • Pizza hot holding case Corrective Action: Provide NSF-certified refrigerator/hot holding thermometers for each unit. F2.1B(2): The analog probe thermometer is inaccurate. Corrective Action: Discard the thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Manual dishwashing at the alternate 2-basin sink does not include a sanitize step. Corrective Action: If the alternate sink must be used, immerse cleaned items in sanitizer solution at 200 ppm chlorine or Quat for at least 30 seconds (wash and rinse in one sink basin, sanitize in the other). Larger items can be spray-sanitized if all surfaces are saturated. All dishwashing should occur in the designated 3-basin sink. F2.3D: Sanitizer solution is diluted to 100 ppm Quat for use on pizza pan separators. Corrective Action: Prepare Quat sanitizer at 200 ppm residual for all food contact surfaces. Label all spray bottles.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation: • Surfaces and hard to reach spaces throughout • Upright kitchen cooler (racks, door tracks) • Both upright coolers in the front area (interior, fan cover, beverage organizer tracks) • Back cooler (interior racks) Corrective Action: Clean the premises thoroughly, including the areas identified. Clean and sanitize food contact surfaces. F2.5B(2): The back wall of the pizza cutting station is damaged. Corrective Action: Repair the damaged section. Some flour bins are in poor condition and should be replaced. Any new containers must be safe for food contact.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G: There is no functional lighting in the storage/utility room. Corrective Action: Provide adequate lighting to support proper cleaning and maintenance.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: Paper towel is not provided in the dispenser at the staff washroom sink. Corrective Action: Refill the dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
7 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Pizza in the hot holding case was measured at 52°C. Corrective Action: Adjust or service the unit so it maintains food at 60°C or hotter. In the meantime, discard any pizza held in the unit at 4-60°C for 2 hours.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The mounted thermometer in the glass-door upright cooler is broken; another one could not be located. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: The back screen door is damaged and not secure at the door frame. Recurring infraction. Corrective Action: Repair or replace the screen door so there are no gaps in the screen or around the frame. Keep the door closed until this occurs. F2.2C: Moderate population of flies in the premises. Corrective Action: Reduce the fly population. Seal entry points (F2.2B). Remove attractants. Clean and sanitize frequently. Cover food products.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3C: Inconsistent clean and sanitize process for fixed food contact surfaces. Corrective Action: Retrain and monitor staff. Clean and sanitize food contact surfaces (tables, counters, fixed equipment) with sanitizer at 200 ppm every 4 hours, or more often as needed. F2.3D: Sanitizer solution in the 3-compartment sink was measured at 150 ppm Quat residual. Corrective Action: Maintain sanitizer solution at 200 ppm Quat. Drain and replace the solution every 2 hours or when tested below the required concentration.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas. • Microwave interior • Glass-door upright cooler Corrective Action: Clean the equipment identified. Replace the top exterior housing of the back upright cooler. F2.5C: Observed one employee with a used wiping cloth in their pocket. Cloths are prone to contamination when stored in contact with aprons or clothing. Corrective Action: Store in-use cloths immersed in sanitizer solution between uses, or keep clean and dry in a neutral area. Replace cloths frequently.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is not available. Corrective Action: Locate or develop a Food Safety Plan. Keep a copy at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is not available. Corrective Action: Find or develop a Sanitation Plan. Keep a copy onsite. Ensure all staff are able to locate the Food Safety and Sanitation Plans upon request.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B(1): Food stored in the prep table cooler was measured at 9°C. Corrective Action: Operator to monitor the cooler. If the temperature does not return to 4°C or colder, transfer potentially hazardous food to an alternate cooler at 4°C or colder, and repair or service the prep table cooler so it holds food at ≤4°C. F1.2B(2): Food in the back glass-door cooler was measured at 6°C. Corrective Action: Adjust, repair or service the cooler so it maintains food at 4°C or colder. Continue to ensure that the hot holding unit maintains pizza at an internal temperature of 60°C or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer in the prep table cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2B: The rear screen door is not properly sealed. This can permit pest entry. Corrective Action: Repair or replace the screen door so there are no gaps in the screen or at the door frame. F2.2C: Observed a low to moderate population of house flies in the premises. Corrective Action: Take measures as needed to reduce the fly population: Seal entry points, clean the premises (see infraction F2.5B), cover stored food, promptly wash and sanitize surfaces, use pest control products in a safe manner (e.g. fly ribbon, light trap).
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Fresh sanitizer solution in the three-compartment sink was tested at 100 ppm Quat residual. Corrective Action: Add more sanitizer to yield a 200 ppm solution. Dilute as per the manufacturer directions or approximately two pumps Sani Kleen when the sink is half-full of water, and verify 200 ppm using test strips.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Inadequate sanitation in some areas: • Interior of the back and kitchen glass-door coolers • Microwave • Under the pizza dough cooler • Hard to reach areas throughout the premises Corrective Action: Clean the areas and equipment identified. The faceplate for the pizza dough cooler should be reinstalled. Assess the items stored onsite. Equipment and materials that are not required for food and retail operations must be removed from the premises prior to the next routine inspection.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan is damaged and requires an update. Corrective Action: Revise the Food Safety Plan as needed so it is up to date. Keep a hard copy in an accessible location at the premises.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The Sanitation Plan is out of date. Corrective Action: Revise the Sanitation Plan so it is current. Keep a copy onsite.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): F3.6B: Staff at the premises in the operator's absence did not hold valid FoodSafe certificates. Corrective Action: Have employee(s) complete FoodSafe Level 1 or equivalent training in order to comply with the requirement below.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2B: Food inside the glass-door cooler in the front service area was measured at 7°C. Ungraded eggs are stored in this cooler (see Question F1.6). Corrective Action: Adjust, repair, or service the cooler so it maintains food at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): F1.3A: The time-temperature condition of potentially hazardous food is not monitored during the cooling process. Corrective Action: Cool potentially hazardous food from 60°C (140°F) to 20°C (68°F) within 2 hours, then from 20°C (68°F) to 4°C (40°F) within 4 hours. Discard food if either standard is not met. Monitor using a timer and sanitized probe thermometer. Record data. Use any of the following methods to increase the cooling rate: • Divide food into smaller batches • Place food in wide, shallow trays • Stir frequently • Place food container over an ice bath (equal parts ice and water)
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A: Chlorine test strips are not available. Corrective Action: Obtain chlorine test strips. Ensure they are intended for use in food premises, have a test range of 10-200 ppm, and have not passed the manufacturer expiry. Remove the pool test strips from the premises. F2.1B: The thermometer inside the glass-door reach-in cooler (pizza dough) is inaccurate. Corrective Action: Discard the broken thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit. A wireless temperature monitoring and alarm system is used for some refrigeration units. Alarms are not set to proper standards. Do not rely on this system for accurate monitoring. Staff are to observe the independent thermometers in the interior of each cooler to assess the holding temperature.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3B: Some utensils are washed in a two-compartment sink and set to dry on absorbent cloths. Cloths appear used. Inconsistent sanitizing step. A three-compartment sink is available for sanitary warewashing. Corrective Action: Launder used cloths. Clean and sanitize all equipment and utensils in the three-compartment warewashing sink. • Remove large food debris • First compartment: wash with warm (45°C) water and detergent • Second compartment: rinse under warm running water • Third compartment: Immerse in 100 ppm chlorine sanitizer solution for 2 minutes (2.5 mL bleach per litre water) • Set items to air-dry in a clean place (impervious, easy-to-clean rack or surface) Cloths that must be used to absorb excess water to prevent a slip hazard must be laundered and replaced daily or when visibly soiled. Avoid using cloth liners. F2.3D: Sanitizer solution is not available for use. Food contact surfaces are treated with an all-purpose cleaner. Corrective Action: Prepare sanitizer solution at 200 ppm chlorine residual (5 mL bleach per litre water) in an open container and/or spray bottle. Change spray bottle solution daily. Verify the concentration with test strips. Label spray bottles to indicate the contents and mix ratio. Keep in-use wiping cloths immersed in open sanitizer solution at 200 ppm chlorine residual. Soak for at least 30 seconds between uses. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Wash, rinse, and sanitize fixed food contact surfaces every 4 hours. Spot-clean with sanitizer solution as needed.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation observed: Food residue on surfaces and in door tracks of the glass-door coolers and reach-in freezer. Debris accumulation in hard-to-reach areas throughout the premises. Corrective Action: Clean the areas and equipment identified. Do so regularly. F2.5B(2): Spot repair for a broken handle at the glass-door reach-in cooler includes adhesive/cloth material. Corrective Action: Replace the broken handle so it is functional, intact, and cleanable. Do not use adhesive or absorbent material to repair equipment. Advise the Environmental Health Officer (EHO) of the options to replace the handle.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B: Hand soap is provided in re-purposed squeeze bottles. Corrective Action: Supply liquid soap in wall-mounted or pump bottle dispensers at each hand sink. Wall-mounted units are recommended for ease of use. F2.7C: Paper towel is not available at the handwashing station (rinse compartment of the three-compartment sink). Corrective Action: Provide paper towel at the sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- 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): F1.2B: Bags of raw chicken breast observed in the sanitizing compartment of the three-compartment ware washing sink at room temperature. Staff were busy with other tasks, and stated that the chicken would be prepared for baking soon. Corrective Action: Only remove raw chicken and other potentially hazardous foods from temperature control when ready to process the food immediately.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K: Clean utensils and dishware being stored next to hand sink underneath paper towel dispenser. Items are at risk of contamination from water splashing from the hand sink area and dripping from hands when dispensing paper towel. Corrective Action: The hand sink is designated for hand washing only. Remove clean dishes from the hand sink area. Wash, sanitize, and air dry these items, and all utensils, dishware, and equipment, using the three-compartment ware washing sink. F2.5K: Ice cream scoop stored in container of water at room temperature. This method of storage can introduce contamination between uses. Corrective Action: After using ice cream scoop: Wash, rinse, and sanitize the scoop. Allow to air dry and store scoop in clean, dry container. If cleaning scoop for immediate use, rinse the scoop an additional time to remove excess sanitizer before use. F2.5K: Long-handled scoop for soft serve ice cream toppings being stored directly on counter top. Corrective Action: Store this scoop in a clean, dry container to prevent contamination of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?