Panago Pizza
29-590 Hwy 33 W Kelowna BC V1X 6A8 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water valve turned off at time of inspection, operator to address this concern immediately to ensure hot and cold pressurized water is available at handsink. Water is still hot enough to wash hands and observed staff doing so at time of inspection. Please contact EHO when this is completed
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7 Are there handwashing stations available and properly supplied?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Sanitizer strips not available to monitor sanitizer concentration.
- 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): QUATs santiizer noted at 400 ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Observation(s): Please post decal on Interior Health's Permit to Operate.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): FOODSAFE certificates not available. Please keep verification on site at all times.
- F3.1 - Does the operator have a valid operating permit or approval to operate?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Prep cooler was 18 °C and went down to 11 °C. Called to service Product was removed
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer was reduced at the time of inspection. Premade product has a stronger pink color than if it is dispensed from the sink. Recommended labelling the bottles that are dispensed to reduce the confusion and to test with the test strips to ensure the concentration is 200 ppm.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Please increase the bulb wattage in the walk-in cooler
- F3.4A - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Quat sanitizer is 400 ppm.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Lighting in the walk-in is dim.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): FOODSAFE certificates were not available, verification is required.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?