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Martha's Pizza 2

1 COMMERCIAL, TRURO · Food Establishment

7 inspections

  1. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing stations must be equipped with paper towel in a dispenser at all times.
  2. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing stations must be equipped with paper towel in a dispenser at all times.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Food contact surfaces must be cleaned and sanitized on a regular basis to prevent bacterial growth. Sanitizer must be prepared at proper concentration and available at all times during operation.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Foods stored hot must be held at a temperature of 60C (140F) or higher to prevent bacterial growth. Food discarded at time of inspection.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • Probe thermometer must be available for monitoring hot holding temperature of food.
  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • All surfaces in establishment must be cleaned and sanitized at a frequency that prevents the build up of food debris.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • All fridges must be equipped with functioning indicating thermometers for monitoring storage temperatures.
  5. Inspection

    4 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • All dishes must be washed and sanitized using the approved method of (1) wash with hot water and detergent, (2) rinse with water, (3) sanitize using an approved food grade sanitizer at appropriate concentration, and (4) air dry.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • All surfaces in establishment must be cleaned and sanitized at a frequency that prevents the build up of food debris.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Discontinue practice of thawing potentially hazardous foods at room temperature. Frozen food must be thawed using one of the four approved methods: (1) under refrigeration temperature of 4C (40F) or colder, (2) completely submerged in cold water replaced every 30 minutes, (3) in the microwave, or (4) as part of the cooking process.
    • 33(2) The operator must ensure that all refrigeration and heat-holding equipment has a temperature measuring device that is accurate and in good repair.
      • All fridges must be equipped with functioning indicating thermometers for monitoring storage temperatures.
  6. Inspection

    0 infractions

  7. Inspection

    4 infractions

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Handwashing station must be equipped with paper towel in a dispenser. All handwashing stations must be fully accessible at all times during operation.
    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • There must be a minimum of one staff on site at all times with valid food handler training during operation.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Ensure all food contact surfaces are sanitized appropriately and sanitizer is readily available for use during operation.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Plastic bags used for dough storage are not meant to be re-used as they cannot be properly washed and sanitized. This practice must be discontinued.