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Panago Pizza

31-2475 Dobbin Rd West Kelowna BC V4T 2E9 · Restaurant - Food Service

5 inspections

  1. Monitoring

    1 infraction

    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Access to temperature logs must be available on site.
  2. Monitoring

    3 infractions

    • F2.1 Does the facility have proper monitoring supplies?
      • 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): Water leaking from under the 3 compartment sink to be fixed. Cardboard boxes and other items not necessary for food related operations are to be removed.
      • 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.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Operator was not on site, only one staff was working during in the inspection. Staff working alone must be FOODSAFE certified 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.
  3. Monitoring

    1 infraction

    • F3.5 Are the FOODSAFE training requirements being met?
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  4. Monitoring

    0 infractions

  5. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): In use QUAT sanitizer at 1000 ppm in spray bottles and a dark pink colour.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.