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P & P Steak and Pasta

816 3rd Avenue West, Prince Rupert, V8J 1M6 · Restaurant

4 inspections

  1. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: A bucket of broccoli florets and another bowl were stored on the floor of the walk in cooler. (Public Health Significance): Storing food on the ground and not a minimum of 15 cm (6 inches) off the ground does not allow for proper cleaning and sanitizing of surfaces and may lead to serious illness and injury.
      • Corrective Action: Store all food products up off the floor a minimum of 15 cm (6 inches) to help facilitate cleaning and sanitization.
    • 302 - Critical 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: Either store wiping cloths in a sanitizing solution of 200 ppm chlorine, or use a new cloth each time you sanitize surfaces.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unfinished wooden shelves were observed across from the dishwasher. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
  2. Follow-Up Inspection

    1 infraction

    • 307 - Repeat Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Wooden cutting boards in the facility were observed to have many deep grooves in it. (Public Health Significance): Materials like raw wood will absorb juices and harbor and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface. Until the cutting boards can be replaced add another durable, easy to clean surface on top to help facilitate cleaning and sanitization.
  3. Routine Inspection

    6 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Fish was left uncovered in the walk in cooler. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. Spoons were left in various sauces in the prep table at time of inspection. (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.
    • 301 - Critical Repeat Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Floors, wall, and equipment have a build up of grease on their surfaces. The surfaces under the cook top has a lot of built up grime and grease on it. (Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Chest freezer in the back of the facility requires a defrost and deep cleaning as there are ice crystals building up on the walls. (Public Health Significance) Contamination of food from contact with objects, people, pests, or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost, deep clean, and sanitize the freezer.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. (1) Wooden cutting boards in the facility were observed to have many deep grooves in it. (2) Bare wood walls were observed at the back of the kitchen. (Public Health significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish or replace surfaces to provide a durable easy to clean surface. Until the cutting boards can be replaced add another durable, easy to clean surface on top to help facilitate cleaning and sanitization.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Broken tiles on the floor near the freezers were observed at time of inspection. (Public Health Significance) Surfaces including floors not in good repair do not allow for sufficient cleaning and sanitization and may provide pests adequate food and resources to inhibit the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Repair or replace the flooring that is broken.
  4. Routine Inspection

    1 infraction

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Floors, walls and equipment have built up dirt and grease on surfaces
      • Corrective Action: The kitchen area and equipment require a thorough cleaning and sanitizing of food contact surfaces.