Nico's Pizzeria
112 1 St W Revelstoke BC V0E 2S0 · Restaurant - Food Service
9 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): REPEAT INFRACTION - no chlorine or QUATS test paper available - no DAILY monitoring log for cooler and freezer temperatures, dishwasher sanitizing cycle, or spray sanitizer Please ensure this is implemented immediately to avoid enforcement measures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - kitchen HT dishwasher final rinse was >180F (good) - bar glasswasher final rinse was > 50ppm chlorine (good) - kitchen sanitizer spray bottles had 0ppm QUATS - kitchen sanitizer dispenser at >200ppm QUATS (good) Please ensure all of these parameters are monitored and recorded in a daily log. The sanitizer dispenser should be tested daily and the spray bottles emptied and refilled daily to ensure sanitizer strength.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - kitchen ceiling tiles replaced (good) - kitchen lighting levels much better (good) - one of basement deep freezers has a broken lid and exposed insulation, repair or replace REPEAT INFRACTIONS - light covers needed on some fixtures - back receiving entry was better than I have seen in past but still used for some storage (i.e., old fridge) - basement non-food storage area is still very cluttered. Any old equipment or items not related to the business are to be removed.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No thermometer was present in the cooler in the back storage room. Thermometers accurate within 1 °C are required to ensure that potentially hazardous food is stored at 4 °C or below to prevent pathogen growth. Obtain and place an NSF-certified thermometer in the cooler.
- 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): F2.5B (1) - A build-up of debris was observed in several areas of the kitchen (bottom shelf of the cooler at the front of the kitchen, under and around the dishwasher, and on the floors). The premises must be maintained in a clean condition for sanitary operations and to minimize the attraction of pests. Clean all the identified areas. F2.5B (2) - Ceiling tiles in the kitchen appear degraded. Ceilings in food preparation areas must be smooth, non-absorbent, easily cleanable, and in good repair to ensure effective cleaning and minimize unsanitary conditions. Replace all ceiling tiles in the kitchen with smooth, non-absorbent, and easily cleanable tiles that have an appropriate fire rating. F2.5E - Excess items observed in the back storage room. The storage of excess materials creates conditions that may lead to the harbouring of pests and impede cleaning. Organize the back storage room and remove any items that are not necessary for the daily operations of the facility. F2.5J - Light at the front of the kitchen near the handwashing sink did not have a shatterproof cover. Fragments of glass may contaminate food and food contact surfaces if a light were to shatter. Install shatterproof covers on all lights in the kitchen.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not available. Food Safety Plan must be developed and kept on site at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not available. Sanitation Plan must be developed and kept on site at all times.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): - QUATS sanitizer dispenser lacked test paper, but tested okay at 200 ppm - bar glasswasher lacked chlorine test paper, tested at 0ppmbecause the chlorine bottle was empty and out of stock - no records of dishwasher, glasswasher or sanitizer tests. These are to be done at least daily and recorded. - daily temperature checks on coolers and freezers are also to be done at least daily and recorded.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - exhaust cleaning and fire suppression inspection were due in October 2023. - poor lighting in kitchen area, install better lighting (on ceiling and in exhaust canopy) with appropriate covers. - acoustic ceiling tiles in kitchen are filthy. Replace all ceiling tiles in kitchen area with smooth, washable, nonabsorbent tiles with an appropriate fire rating (check with Revelstoke Fire Department). - damaged drywall by dishwasher and unfinished plywood behind spice shelves. All floors, walls and ceilings are to be clean and in good repair, and made of smooth, washable and nonabsorbent materials. - receiving and basement areas were cluttered and disorganized. Please make sure that all areas of the food premises are kept organized and free of clutter to facilitate cleaning and prevent a pest infestation.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The lighting and ceiling tiles are inadequate, and it is uncertain as to whether the exhaust and ventilation system are operating properly.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - kitchen manger (Jasper) advised that he needs to renew food safety - asked if there was anybody onsite at time with valid foodsafe, and was told no
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Require test strips for measuring the Quats sanitizer and the chlorine sanitizer used in the facility.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Covers over the light fixtures are need. 2. Ceiling tiles over the ovens are brown and need to be replaced with the type that are easily cleanable.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Permit has expired and must be renewed immediately.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
8 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Freshly cooked bulk batch of gravy was being improperly cooled - kept on the counter for initial cooling and then transferred to walk-in unit. Product was measured at 55°C surface temperature at the time of requiring the following corrective action. Operator was instructed to break down batch into smaller units and submerge in ice bath with frequent stirring to assist in cooling. Required cooling rates for food safety was reviewed. Please use the provided cooling log to verify and monitor cooling methods.
- F1.3A Potentially hazardous food must be cooled from 60 °C (140 °F) to 20 °C (68 °F) within two hours and from 20 °C (68 °F) to 4 °C (40 °F) within four hours.
- F1.3B Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Test strips are required for all sanitizer solutions that are used on site. Quaternary ammonium strips are necessary for the quat dispenser. Chlorine strips are necessary for the bar glasswasher.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): 1. Dishwasher in the kitchen is not reaching sanitizing temperatures. Operator was aware of this issue and indicated that manual sanitizing was occurring. Servicing is scheduled on Monday Nov 26. I permitted the continuation of this method with the exception that disposable plates and utensils are to be used by customers until issue is rectified. Sufficient in-store supply was verified at the time of inspection. Use solution from automated quat dispenser as final sanitizing solution -verified to be at 200ppm. 2. Sanitizer solution in glasswasher has lost effectiveness. No chlorine residual was detectable. I reviewed active life considerations of solutions and the necessity of conducting in-house checks with test strips.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Service dishwasher to ensure a minimum of 71°C can be achieved at the plate (ideal temperature is 74°C or greater). Using your in-unit gauge, please check to ensure minimums meet dishwasher spec plate. Provide servicing report for me to document issue has been resolved.
- 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.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Operator installed a new glasswasher at the bar. As discussed, all changes to floorplan and major equipment must receive prior review and approval prior to implementation. The change was reviewed at the time of inspection and I have no further concerns.
- F3.2A Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator is unable to provide food safety plan for review. Operator is requested to complete new plan to ensure all menu items and nature of operations is reflected. Please develop a detailed process for cooling and donair. Submit for review by the indicated date.
- 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?
- Observation(s): Operator is unable to provide sanitation plan for review. Operator is requested to complete new sanitation plan to ensure needs of operations is reflected.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Foodsafe certification of owners are expired. Provide confirmation of registration in courses by the indicated date so as to meet requirements of F3.6A and F3.6B. Copies of certificates should be kept on site for verification purposes.
- 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.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
7 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Products in 2 door glass cooler measured at 5.5C. Ambient temperature measured at 5-6°C. Staff indicated that this fridge has been frequently opened over the last while. No records are in place. Temperature was lowered to a colder setting at the time of visit. Please ensure cooler maintains products at 4°C or colder, otherwise take necessary corrective actions (eg. move products if less than 2 hours, discard if more than 2 hours out of range). 2. Select cold storage units do not have thermometers. Ensure an accurate thermometer is in place in each cold storage unit, with fridges being of priority. 3. A bus bin of fries was being kept on the line out of temperature control for poutine orders (temperature measured at 14°C). Product was returned to the fridge at the time of visit. Do not keep potentially hazardous foods out unless orders are steady and even then, only in small volumes. Ensure staff are aware of food safety critical limits and are monitoring and taking any necessary corrective action. Records are to be maintained on site for a minimum of three months from the date of entry.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): Rodent droppings were present along the wall behind the mixer. All droppings must be cleaned up in a manner that does not create dust or aerosolize particles. Please see rodent dropping clean-up information supplied by email. Do not conduct cleanup when foods are exposed. Cover foods at all times and clean all exposed food contact surfaces prior to use until rodent activity is confirmed to be resolved. Pest control operator was called on site at the time of inspection. A monthly control/monitoring program is to be in place. Maintain cleanliness of facility (including hard to reach areas such as behind and under equipment) to reduce attractiveness to pests. Seal any entry points detected and reduce clutter.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher is not reaching required sanitizing plate temperature (multiple tries result in 69°C maximum reading--71°C is required at minimum). Manual sanitizing of wares was discussed and implemented at the time of visit until unit can be serviced. As discussed, the unit needs to achieve required sanitizing conditions consistently and a protocol must be in place for staff to assess this criteria. 2. Wiping cloths in use must be stored in a sanitary manner as otherwise they can be agents of cross-contamination. Maintain in sanitizer solution and change solution as necessary to maintain adequate sanitizing concentration. Test strips are to be on site to measure all sanitizer levels. 3. Process and frequency for cleaning and sanitizing food contact surfaces in continuous use (eg. cutting knives, cutting boards) to be reviewed and improved.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Select food products are being kept on the floor (eg. boxes of potatoes, bags of onions). Please ensure all foods are stored off the ground to protect from contamination as well as to facilitate cleaning. In this current instance, it also minimizes accessibility to pests if present.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Board behind potato cutter is bare wood and needs to be replaced with a material that is smooth, easy to clean, and impervious to moisture. 2. All light fixtures must have properly fitting shatterproof covers or light tubes with end caps.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Document is not available. Specific food safety considerations must be detailed for the donair process. Guidance documents are being provided by email.
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.7C - Food safety management procedures must identify all critical control points.
- F3.7D - Food safety management procedures must include critical limits for all critical control points.
- F3.7E - Food safety management procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.7F - Food safety management procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Document is not available. Guidance documents are being provided by email. Protocol for method and frequency of cleaning and sanitizing food contact surfaces in continuous use (eg. cutting boards/knives) must be stipulated. Include process for maintaining sanitation of wiping cloths in use.
- F3.8A - Written procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.8B - Written procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.8C - Written procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- 1 - Are proper cooking and reheating procedures followed?
- Observation(s): Gravy was being reheated using hotholding unit and was measured at 45°C. Operator and staff indicated this is not usual protocol and a mistake on the part of the staff. As product has been in this condition for <2hrs, staff brought product rapidly to boil on stove and then transferred for hotholding. Please also note that reheated gravy must be discarded at the end of the day as food safety requirements allow for one reheat process only--please use volume control to reduce leftover waste. Premade gravy, upon reheating, cannot be cooled again and leftover for another use. It does not appear staff are checking cooking temperatures of products at higher risk of being undercooked (eg. bulk batch of chicken breasts). Please review necessity of ensuring critical limits are met. Processes are to reflect what is indicated in your food safety plan.
- 3 - Are proper cooling procedures followed?
- Observation(s): Staff were unable to explain proper cooling process. Larger pails of sauces, gravy, au jus were observed. Proper cooling methods were reviewed with the operator and staff at the time of inspection. Please ensure cooling of foods (esp bulk volumes) follow approved methods (shallow containers no more than 4" deep and assisting with ice bath. Ensure required cooling rates are being met. Do not stack foods or combine volumes until foods are fully cooled to refrigeration temperature. Use of the walk-in cooler to finish cooling following initial assisted cooling is best as there would be less impact to surrounding foods and cooler temperature.
- 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.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. Glass 2 door cooler was unplugged and products within were measured at 25°C or warmer. All potentially hazardous food products were discarded at the time of inspection. Unit was plugged in at the time of inspection. Staff and operator were instructed to ensure fridge maintains temperature of 4°C or colder prior to resuming use of this unit. 2. Line fridge was measured at 10°C (bottom). Insert product temperature was similar. Temperature records from June 4 indicate adequate temperature reading. Operator was instructed to monitor and ensure temperatures are maintained at 4°C or colder. 3. Small line cooler by burner was measured at 7°C while insert product temperature measured at 8°-10°C. Temperature records from June 4 indicate adequate temperature reading. Unit temperature was turned to colder setting at the time of inspection and unit was moved further away from burner. Operator was instructed to monitor and ensure temperatures are maintained at 4°C or colder. 4. Two container of cheese curds for poutine were being left at ambient temperature to temper. Products were still at 15°C at the time of inspection. Most packages (except for a couple) were returned to cold storage. As discussed, room temperature storage of potentially hazardous foods must be time-stamped with time taken out from temperature control and needs to be discarded if not sold within 2 hours. Any unmarked food at room temperature will be discarded.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): A staff was noticed to be wearing a bracelet caked with flour and a watch on the other wrist. All accessories on the hand/wrist/arm must be removed should the foodhandler come in contact with food up to that level. This was corrected at the time of inspection.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher gauges are inaccurate and cannot be relied upon to indicate when adequate wash and rinse temperatures have been met. Additional cycles were required to reach final plate temperature (as assessed by a waterproof thermometer) of 71°C, even though dishwasher indicator suggested both wash and rinse temperatures have been met. Please ensure a process is in place to ensure sanitizing requirements are being met. This must be included in your sanitation plan and be known by all staff. 2. Staff probed a cooked chicken breast without cleaning and sanitizing the probe thermometer (before nor after). 3. Wiping cloths in use on the premises must be stored in a sanitary manner to prevent bacterial growth. Wiping cloths are to be submerged in a sanitizing solution between uses. Sanitizer solution must be maintained at adequate sanitizing level (eg. 200ppm quat). Change cloth and solution when soiled.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. Cutting board on small line fridge beside burner is severely worn and recently burned and melted on the outer edge. Please replace. Also review the condition of other cutting boards to ensure a smooth, easy to clean surface, is maintained. Replace or resurface as required. Excessive grooves are excellent bacteria harbourage locations. Please ensure cutting knives and boards are cleaned and sanitized at least every 4 hours. 2. Shatterproof light covers are required over set of lights in dishwashing area.
- 1 - Are proper cooking and reheating procedures followed?
- Monitoring
2 infractions
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Please maintain a copy of your food safety plan on site for staff to review at any time. This should be a primary training document for new hires. Ensure all menu items are addressed in this plan. Special considerations should be included to reflect additional processes required for donairs. I am including a donair food safety document to include with your plan.
- 17.1 - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Please maintain a copy of your food safety plan on site for staff to review at any time. This should be a primary training document for new hires. You may need to update your existing plan to reflect current equipment, chemicals, and protocols.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Quat (savall) spray sanitizer is too strong for food contact surfaces. I demonstrated proper savall concentration.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): Salad fridge and the dough fridge brand fridge do not have thermometers. These were put in place at the time of inspection.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?