Skip to content
Loading map…

Mariano's Pizza

207 Douglas Avenue, Fort St James, V0J 1P0 · Restaurant

5 inspections

  1. Routine Inspection

    4 infractions

    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Observed a blue bag of chicken being thawed at room temperature for more than 2 hours, with juices dripping from the packaging. When the operator was asked at approximately 12:39 p.m., she stated that the chicken had been left out since the morning. (Public Health Significance) Thawing raw chicken at room temperature for extended periods allows it to remain in the temperature danger zone, which supports rapid growth of pathogenic bacteria and may lead to foodborne illness when consumed.
      • Corrective Action: The chicken was voluntarily discarded by the operator. Food-safety education was provided to the operator regarding proper thawing procedures and the risks associated with leaving raw poultry at room temperature.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The refrigerator near the entrance to the kitchen was observed to have food particles and dust accumulated along the rim.(Public health Significance)Accumulation of food particles and dust on refrigerator surfaces can attract pests and contribute to the growth of bacteria. Contaminated surfaces may transfer pathogens to food items, increasing the risk of food-borne illness.
      • Corrective Action: Operator to ensure that the refrigerator is routinely cleaned and maintained in a sanitary condition.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed the dough press to be coated in oil and inadequately cleaned. Equipment surfaces showed visible residue.(Public Health Significance)uncleaned or inadequately cleaned food equipment such the dough press can harbour pathogenic bacterial that may cause food borne illnesses when consumed.
      • Corrective Action: Operator to ensure that the dough press is routinely and frequently cleaned and maintain in a sanitary condition.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: (CORRECTED DURING INSPECTION) Observed the mixer containing accumulated flour debris and not being properly cleaned or maintained in a sanitary condition.(Public Health Significance) Accumulation of food debris may harbour pathogenic bacteria, which can contaminate food and potentially cause food-borne illness when consumed.
      • Corrective Action: Operator to ensure that the mixer is routinely cleaned and maintained in a sanitary condition.
  2. Follow-Up Inspection

    1 infraction

    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Meat slicer had food residuals and was inadequately cleaned. (Public Health Significance) - Food residuals on inadequately cleaned can opener and meat slicer are exposed to room temperature can cause growth of pathogens and toxin formation which may cross-contaminate other food products when reused. Consumption such contaminated food items may result in food-borne illness.
      • Corrective Action: Ensure that the meat slicer is thoroughly cleaned and sanitized with chlorine solution with concentration over 100 ppm OR with quats solution with concentration over 200 ppm. Operator cleaned and disinfceted the meat slicer at the time of inspection.
  3. Routine Inspection

    7 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Observed garlic butter stored outside in the temperature danger zone (4°C - 60°C). Storing potentially hazardous food item such as garlic butter in the temperature danger zone for more than 2 hours can cause growth of illness causing pathogens and toxin formation, consumption of such contaminated food items may result in food-borne illness.
      • Corrective Action: Potentially hazardous food item such as garlic butter should be stored under 4°C and above 60°C at all times. Operator was able to transfer the garlic butter inside an appropriately working refrigerator (under 4°C) at the time of inspection.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed pizza pans stored in an unsanitary wooden storage container by the front counter. (Public Health Significance) - Storing food handling equipment such as pizza pans in unsanitary storage container can may cause contamination of the food items. Such contaminated food items if consumed may result in food-borne illness.
      • Corrective Action: Operator to ensure that the wooden storage container for storing pizza pans by the front counter is removed or cleaned.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Observed dough press to be covered in oil and inadequately cleaned. (Public Healtth Significance) - Uncleaned or inadequately cleaned food handling equipment such as a dough press can harbour illness causing pathogens, such food handling equipment if reused can cause contamination of food items, which may cause food-borne illness upon consumption.
      • Corrective Action: Operator to ensure that the dough press is routinely and frequently cleaned and sanitized.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Several food handling equipments such as trays and tongs were stored in an unsanitary manner in an unclean plastic container. (Public Health Significance) - Storing food handling equipment in a unsanitary and unclean storage equipment may cause its contamination. Such food handling equipment if reused may cause contamination of food and may eventually lead to food-borne illness.
      • Corrective Action: Operator to ensure that all the food handling equipment are stored in a sanitary manner.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (meat slicer) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned meat slicer are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (meat slicer) may cross-contaminate other food products when reused and may cause food-borne illness.
      • Corrective Action: Operator to ensure that the meat slicer is routinely cleaned and sanitized.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (can opener) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused and may cause food-borne illness.
      • Corrective Action: Operator to ensure that the can opener is routinely cleaned and sanitized.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed accumulation of dust and grease of several areas of the food premises, food premises also appeared to be cluttered at the time of inspection. (Public Health Significance) -Accmulation of dust abd grease in a food premises may cause contamination of food items, such contaminated food items if consumed may result in adverse health effects. A cluttered food premises also increases the risk of cross-contamination of food handling equipment/contact surfaces and food items which may lead to food-borne illness.
      • Corrective Action: Operator to ensure that the entire food premises is decluttered, routinely cleaned and sanitized.
  4. Complaint Inspection

    1 infraction

    • 313 - Live animal on the premises, excluding guide animal in approved areas [s. 25(1)]
      • Observation: Cat was observed walking freely in the kitchen. Operator was not permitting the cat on food contact surfaces but it was not restrained. Live animals can spread contamination to food contact surfaces, or food equipment and therefore are not permitted in food preparation facilities
      • Corrective Action: Remove animal from food facility or restrain in a non-food preparation area.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. Store flour bags off the ground.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dough press was covered in oil. Dough mixer had buildup of flour on and around the unit. General cleanliness needs improvement throughout the premises.
      • Corrective Action: Increase cleaning frequency of equipment and food contact surfaces.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Sanitizing solution prepared on premise was mixed with detergent, which can neutralize the disinfectant. The bottle was not labeled either.
      • Corrective Action: Label bottles and have two separate solutions for detergent and disinfectant.