Mami's Pizza
C-8515 Main St Osoyoos BC V0H 1V0 · Restaurant - Food Service
15 inspections
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Old dropping observed in certain areas. -Ensure to clean these areas up and monitor on a routine basis. *Ensure routine Pest Control is set up to ensure future issue do not occur.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Front handwashing sink "spout" in disrepair at the time of inspection. Operator provided service part request and is waiting on part. -Ensure handwashing is being conducted in the back sink during ALL TIMES of operation until the front handwashing sink has been repaired.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Water service is turned off from back handwashing station. This must be repaired as it is critical to have access to back handwashing station. -Ensure to have leak/disrepair, repaired as soon as possible. -Ensure to notify the Health Inspector once repaired.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Handles missing on both sliding sides of white stand up cooler (screws are being used). -Ensure to install proper handles on this unit.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection staff member working does not have FSC.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): temperature at the front prep cooler is too warm. all potentially hazardous foods needed to be discarded. temperature log needs to be taken and temperatures to be checked at least twice daily
- F1.7 Are foods protected from contamination?
- Observation(s): scoops need to be kept out of the containers as the handles are touching the food and some don't even have handles food containers cannot be stored on the floor of the walk in cooler. All containers need to be at least 6 inches off the floor
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): scoops for food are sitting in the container themselves. handles cannot be in contact with the food in any way
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): ensure all containers are dated and labelled as to when they were prepared
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): temperature logs need to be kept; thermometer needed in each cooler
- F1.7 Are foods protected from contamination?
- Observation(s): scoops for dry goods are sitting directly in the food. scoops need to be kept separate or able to keep handle away from food foods in walk in cooler need to be covered and labelled
- F2.1 Does the facility have proper monitoring supplies?
- 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): back door is kept open as sauce cooking is occurring. Door must remain closed or a screen door installed if air flow is needed
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): cloths need to be stored in sanitizer buckets or use single use paper towels with spray bottle
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): two propane burners are situated outside the backdoor. large batch cooking of sauces occurring here. This is not an approved area for cooking and was not part of layout that was approved.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Spray bottles containing cleaning chemicals must be labelled (i.e. vinegar, bleach) . The storage rooms and storage shelves located on the exterior of the kitchen do not meet the general construction requirements of the food premises regulation. Floors must be finished and washable (carpet not permitted), walls and ceilings must be finished and washable and the rooms must be pest proof. Raw or painted particle board must be finished with washable, non porous smooth finish.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): High temperature dishwasher is not working properly as it can only reach a temperature of 28°C during time of inspection. Walk-in-cooler shelving units need to cleaned as there is build up of food debris Ventilation hood has not been professionally serviced
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Only available hand washing station for the kitchen area is the bathroom sink.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): fridges and freezers were rearranged in the kitchen. there is no issue with this but ensure that in the future any equipment being moved around needs to have health approval first.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions