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Nevaeh's Pizza

10332 100 Street, Taylor, V0C 2K0 · Restaurant

8 inspections

  1. Routine Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Scoops are left in product for ongoing use including ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
  2. Follow-Up Inspection

    0 infractions

  3. Follow-Up Inspection

    3 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) A container full of chicken observed on the container, was left to cool. Operator confirmed its been there for more than 2 hours. Bacteria growth is exponential within the danger zon (4C - 60C). Foods should not be left within that temperature.
      • Corrective Action: Food was put in the cooler
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and crumbs on food counters/surfaces, floors. These conditions could attract pest which can contaminate food and/or transmit infections to food handlers.
      • Corrective Action: Operator to deep clean facility. Also, create a sanitation plan which indicates cleaning and sanitation schedule of food premises as well as equipment/food surfaces/utensils. Operator to send this document to Northern Health. This plan should be followed at all times and used for training purposed. Until then, facility will be closed.
    • 308 - Repeat Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top part of food preparation cooler is not working as required. It is not able to maintain temperatures of at least 4C. Foods stored at temperatures between 4-60C can cause illness.
      • Corrective Action: Facility closed until unit is repaired and is able to maintain a temperature of 4C and below. OPerator also to create a food safety plan that indicates how food will be safely handled from when it it received to when it is served, cold-held or hot held. Operator will submit this document to NH. Until then, facility will remain closed.
  4. Follow-Up Inspection

    3 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers with wiping cloths. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: New sanitizer (bleach) solution was prepared. Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt and crumbs on food contact surfaces as well as on the floor. These conditions could attract pest which could contaminate food or transmit infections to food handlers.
      • Corrective Action: Operator is aware to clean the food preparation area and maintain it in sanitary conditions.
  5. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of cheese observed on the floor in walk-in cooler. Also, cartons of pizza boxes observed on the floor (Public Health significance) - Contamination of food and utensils/equipment from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Operator to ensure food and utensils/equipmen used for food should be stored at least 15cm or 6 inches off the floor at all times.
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Crumbs of pizza and dirt observed on food preparation area. These can attract pest.
      • Corrective Action: Operator to clean and maintain facility in sanitary manner (including food preparation station).
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Top section of line cooler is unable to maintain a temperature of 4C and below. High risk pizza toppings such as pineapple and cheese in the cooler. Potentially hazardous foods should not be kept between 4 & 60C to prevent exponential bacterial growth which could cause infection.
      • Corrective Action: Operator is aware to have the unit serviced or get a new one. In the mean time use the bottom section of the cooler. If foods are put on the top section, discard after 4 hours.
  6. Follow-Up Inspection

    2 infractions

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of the pizza toppings' cooler is elevated (greater than 4°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is aware to have the unit serviced by a professional. Until then, move potentially hazardous foods to the working refrigeration unit below. Do not keep foods in this unit for more than 4 hours. Monitor and log temperatures regularly, to know that the unit can maintain a temperature of 4°C and below at all times and have logs available and accessible for EHO during an inspection.
    • 306 - Repeat Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The facility needs to be cleaned more often and maintained in sanitary manner.
      • Corrective Action: Ensure food contact surfaces are cleaned and sanitized when used, floors are swept and mopped often to prevent dirt from piling.
  7. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures of sandwich toppings cooler are elevated (9-13°C) (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator is aware to move potentially hazardous foods to the lower compartment of the unit (which works as required) until it is repaired by a technician. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4°C at all times.
  8. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures for sandwich toppings were high (11 -12°C). That of the pop cooler too. (Public Health Significance) Refrigeration temperatures for perishable foods must be 4°C or less to prevent the growth of disease causing bacteria and toxin production.
      • Corrective Action: Operator adjusted the temperature of the toppings cooler. He is aware to monitor it. If the temperature is still high, move potentially hazardous foods to the lower part of the refrigeration unit which maintains temperature at 4°C or below. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Inappropriate utensils used as scoops are left in product for ongoing use including ingredient bins. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination of the foods.
      • Corrective Action: use scoops with handles and store them in manner that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Operator was unable to explain proper 3 steps on manual dishwashing.
      • Corrective Action: Manual dishwasing setps explained to operator. Wash (in warm water and soap), rinse (in clean water) and sanitize (in bleach solution and let soak for at least twon minutes). Operator is aware manual dishwashing sanitizer should be at least 200 ppm.
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No active sanitizer detected in the spray bottle. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Bleach solution was prepared in a a spray bottle. Operator is aware to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Repeat Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Wiping cloths left on the counters between use. (Public Health significance) - Cloths once used can harbor and grow bacteria if left as used at room temperature.
      • Corrective Action: Store wiping cloths in a sanitizing solution of 200 ppm chlorine or 200 ppm QUATs. Mix according to the manufacturer's specifications.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Counters are not cleaned and sanitized as often as needed, floors are dirty. Food estblishment should be maintained in sanitary manner to prevent entry of pest.
      • Corrective Action: Operator is aware to frequently clean and sanitize food contact surfaces, counters and mop floor.