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Olio's Pizza

1 - 9016 100 Avenue, Fort St. John, V1J 1X4 · Restaurant

3 inspections

  1. Follow-Up Inspection

    1 infraction

    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Reviewed the sauces found in the cooler unit that contained many non perishable items. According to the stock bottles, teriyaki, honey garlic, and plum sauces require refrigeration after opening. The house Parmesan garlic sauce contains mayonaise and requires refrigeration. Proper storage of sauces prevent spoliage and the growth of pathogens that will cause foodbourne illness.
      • Corrective Action: The sauce squeeze bottles were moved to a cooler unit at 4 degrees Celsius. Ensure that perishable items including sauces are stored at or below 4 degrees Celsius to prevent microbe growth.
  2. Routine Inspection

    6 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Refrigeration Temperatures are Slightly 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: Move potentially hazardous foods to working refrigeration units immediately--or discard the potentially hazardous foods in the defective cooler and have the unit serviced. Monitor and log temperatures regularly, adjust and have repaired as necessary to provide a temperature of 4° at all times. Ensure that all cooler have a minimum temperature of 4 °C or below.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: There was a buildup of flour on the underside of the dough sheeter. Food debris can contain microbes that can contaminate foods.Utensils found in the clean dish storage area had dried on food debris from improper cleaning. Food debris left on equipment may contain high levels of microbes and cause foodbourne illness. A freezer unit near the dough sheeter had dried food debris on the shelf. Food debris can cause cross contamination of food and potentially foodbourne illness.
      • Corrective Action: Ensure that the equipment including the dough sheeter is cleaned and sanitizer regularly to prevent the buildup of food that can cause foodbourne illness. Ensure that all dishware and utensils are cleaned and sanitizer properly without food debris. Ensure that all equipment including freezer units are cleaned and sanitized regularly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Excess flour was found around and under crates used to store bags of flour. The flour can attract pests.
      • Corrective Action: Ensure that areas where flour is dispensed is cleaned and sanitizer regularly to prevent food cross contamination and the attraction of pests.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles with sanitizer were not labelled. Improper chemical handling can lead to food contamination.
      • Corrective Action: Ensure that santizer bottles are labelled to allow for safe use.
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: The wall behind the three compartment sink had holes that would prevent proper cleaning and could promote the harbourage of pests. (Public Health Significance) Tight, durable surfaces are required throughout a food establishment to facilitate proper cleaning minimize pest attractants and eliminate food contamination concerns.
      • Corrective Action: Repair or replace the wall behind the three compartment sink to prevent the growth of mould and the attraction of pests.
    • 315 - Repeat Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Not all cooler units had a separate thermometer. Use of an external thermometer provides more accurate monitoring of cooler for correct cold holding of potentially hazardous foods.
      • Corrective Action: Ensure that there are thermometers in all cooling units.
  3. Routine Inspection

    0 infractions