Mountain High Pizza
114B-3170 Creekside Way Sun Peaks BC V0E 5N0 · Restaurant - Food Service
12 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Quats sanitizer un-labelled at the time of inspection. Corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips could not be located at the time of inspection. Provide test strips on or before date noted in report. • No probe thermometer provided - a probe thermometer to be provided to check both hot and cold internal temperatures of food items in the facility. • Facility has thermal GFS temperature gun • Some units with thermometers noted.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Have staff perform a thorough clean in the hard to reach areas of kitchen (for example, under the 3 compartment sink in the back food area when chemicals are stored), walls where food debris has accumulated, inside/outside of coolers and freezers, etc. Ensure cleaning is undertaken by date noted. • 2x spatulas removed from service - delaminating and scored/pieces missing, they have the potential to contaminate food items with small pieces of plastic. Discarded by staff at the time of inspection. • Longer term: "deep clean" of back storage/kitchen area requires cleaning moving equipment to clean harder to reach areas, and the back storage/food preparation area walls have worn and will require repainting and refinishing to ensure smooth and easy to clean surfaces. Repainting to be done in a light colored paint/surface that is water resistant. This is to be undertaken during off season, and before December 1, 2024.
- 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.
- F2.5B 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): • Paper towel not supplied at front hand wash sink, advised that paper towel is on order and set to arrive tomorrow. Note: staff member located spare paper towel in the back at the time of inspection - RESOLVED.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Note: Staff unable to provide verification of current FOODSAFE or equivalent at the time of inspection. At least one staff member at all times must have valid FOODSAFE or equivalent. Provide proof of completion on or before date noted above.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Back prep area hand sink to be supplied with soap and paper towels at all times
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Back warewashing area- the quat sanitizer dispensing unit did not have quats installed. The label on the dispensing unit states Quats but the bottle in place is a Cleaner (?) not meant for food contact sanitizing. Switch this over to have your Quat sanitizer installed so ware too big to fit in the dishwasher can be properly sanitized. Test strips to be available to test all sanitizer concentrations.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Front designated hand sink-new faucet/taps needed and must have hot and cold running water. All hand sinks front and back to have single use towels for drying hands and soap
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Food safe certificates without expiry dates are now expired. Owner should either re take the food safe course or try the online refresher at www.foodsafe .ca
- 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.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): As discussed a probe thermometer should be available and used to measure food temperatures especially those on display in the coolers (pizza slices) or in hot holding unit
- F1.4A - Potentially hazardous food must be maintained at 4°C or colder.
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cover foods in coolers to protect from contamination
- F2.4A - The operator must ensure that all food, supplies and equipment on the premises is protected from contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Screen back door to keep flies and insects out of the food preparation area.
- F3.4L - The premises must be protected against entry of pests.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Temperature of pizza prep cooler exceeded 4c. Pepperoni was found to be 6.5c.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): As mentioned in June 2015, cover foods while in storage in the coolers.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): If you must keep the back door open, use a screen to keep the flies and other pests out of the food premise.
- 14.12 - The premises must be protected against entry of pests.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 2 - Are proper hot holding procedures followed?
- Observation(s): Temperature of Pizza in hot holding was 55c. Staff advised to turn temperature slightly higher to keep pizza in display at least 60c
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Cover containers of food in the coolers to protect from contamination.
- 9.1 - The operator must ensure that all food on the premises is protected from contamination.
- 2 - Are proper hot holding procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.4 - Are hand washing stations easily accessible?
- Observation(s): Food containers found drying in the handsink. This sink is to be kept clear and available for handwash only. Sign provided. A drying rack to be purchased to air dry dishes.
- The operator must provide and maintain handwashing stations (hand basin with hot and cold running water, soap in a dispenser and paper towels) in adequate number and location to ensure convenient access to all employees.
- 13.4 - Are hand washing stations easily accessible?