Murray's Pizza
23-5500 Clement Cres Peachland BC V0H 1X6 · Restaurant - Food Service
4 inspections
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observed the QUAT test strips onsite to be expired (expiry date: May 2021). Obtain QUAT test strips that are within expiry.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Observed the following structural concerns, which can allow for the entry of pests: - Gaping in the door sweep on the back door. - A hole in the wall to the left of the three-compartment sink. - A hole in the wall in the staff bathroom that has been improperly sealed with duct tape. Please address the noted structural concerns by December 16, 2025.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed several pieces of equipment and surfaces throughout the facility requiring cleaning: - Dough roller - Dough mixer - Wall behind the handwashing station - Inside surfaces of the wooden double-door unit across from the oven - Perimeters of the kitchen floors - Drawers and cupboards in the large shelving unit across from line cooler Please clean the noted equipment and surfaces by December 16, 2025.
- 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): Observed various surfaces (e.g., countertops, fridge tops, freezer tops, shelves) to be covered with aluminum foil, towels, and fleece blankets. These are not acceptable materials for food contact surfaces as they are absorbent and not easily cleanable. Remove all aluminum foil, towels, and fleece blankets from the noted areas.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed staff wash their hands at three-compartment sink. Handwashing must take place at the dedicated handwashing sink. Please remove soap and paper towel dispensers from the three-compartment sink and post appropriate signage (e.g., no handwashing) to deter handwashing at this sink.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff present during the inspection were not FOODSAFE certified. Please have multiple staff members FOODSAFE certified by January 16, 2026 to ensure at least one employee present in the establishment has valid FOODSAFE training at all times.
- 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
2 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Observed no supply of hot water at the handwashing station in the kitchen, the three-compartment sink, or the handwashing station in the staff bathroom. After discussions with the owners and staff, it was determined that the water heater needs to be powered on each time hot water is required and once turned on, the water takes approximately 15 minutes to heat up.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Observed no supply of hot water at the handwashing station in the kitchen, the three-compartment sink, or the handwashing station in the staff bathroom. After discussions with the owners and staff, it was determined that the water heater needs to be powered on each time hot water is required and once turned on, the water takes approximately 15 minutes to heat up.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - QUAT sanitizer measured to be at 50ppm at time of inspection. please ensure sanitizer solution is replaced daily, or is tested to ensure it is at 200ppm
- 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): - bathroom towels are reused for drying after washing and sanitizing dishes. Many appeared to have grime build up, which can lead to cross-contamination. - please ensure towels are laundered, and replaced daily
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): - please ensure handwashing sink is stocked with single use paper towel, cloths are not to be reused for wiping hands as this can lead to cross contamination
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Unable to locate test strips for measuring sanitizer concentrations at time of inspection. Operator must maintain test strips onsite to measure the concentration of sanitizers and confirm proper concentration is maintained (200-400ppm for quaternary ammonia sanitizers). Please ensure that test strips are kept onsite where staff can easily access them for daily monitoring procedures. Provide EHO with a picture of the new test strips once acquired to resolve this infraction.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Unsanitary conditions observed in a few locations throughout the facility. Thorough cleaning must be performed often enough to prevent the development of unsanitary conditions. Perform a deep clean of the following areas and equipment: Dough roller, Dough mixer and space behind it, walls counter and equipment behind handwashing station, and ceiling and fan guards in the walk-in cooler. Provide EHO with pictures of the listed areas once cleaning has been completed to resolve this infraction.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff present at time of inspection did not have FOODSAFE or equivalent training. Operator is required to ensure that there is always a minimum of 1 individual with valid FOODSAFE training onsite whenever the facility is operating. Ensure that a sufficient number of staff receive FOODSAFE or equivalent training so ensure training requirements are met. Provide EHO with confirmation that additional staff have received FOODSAFE training to resolve this infraction.
- F2.1 Does the facility have proper monitoring supplies?