Murray's Pizza & Pasta
13604 Victoria Rd N Summerland BC V0H 1Z0 · Restaurant - Food Service
10 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide CHLORINE test strips.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator must fix the liquid soap dispenser. In a meantime, the operator must provide liquid hand soap in a pump style container.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Operator must provide chlorine test strips.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine test strips that can measure up to 200ppm required Ensure sanitizer for food contact surfaces and warewashing is at 200ppm
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Thermometer not present in walk-in cooler
- F1.4B - Accurate thermometers must be provided to monitor equipment.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Soap dispenser at 3 compartment sink empty.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Meat sauce prepared off site in another store location is cooled in 2 gallon containers with a food depth of greater than 2 inches. Studies have shown that a 4 litre container would take over 24 hours to go through the Danger Zone temperatures between 60 C to 4 C. Discussed portioning down food to cool at a depth of 2 inches or less, ice water bath, using cooling/ice wands or other acceptable method to cool potentially hazardous foods rapidly.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Electric slicer had contamination after cleaning.
- 8.4 - Clean In Place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.5 - Is all food on the premises fit for human consumption?
- Observation(s): Rancid noodles found on site.
- 15.5 - Is all food on the premises fit for human consumption?
- Monitoring
1 infraction
- Are the premises maintained in sanitary conditions?
- Observation(s): Floors and shelving require a thorough cleaning to reduce the amount of flour beetles found.
- Are the premises maintained in sanitary conditions?