Panago Pizza
439 10 Ave N Williams Lake BC V2G 2L5 · Restaurant - Food Service
3 inspections
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Dirty knife, wiping cloths, etc., stored on drying racks. Equipment and utensils that have been used should be rinsed, washed, sanitized, dried and put away.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): No employees on site during time of inspection had a valid FOODSAFE certificate or equivalent. This is an operating requirement - Ensure all employees have this training if they are to be left in charge of the store.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: Quaternary Ammonia (QUAT) test strips were outdated. Corrective Action: Obtain new test strips to ensure the product is maintaining the required 200 ppm Quat concentration.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5: Observed damaged items and utensils: • Knives with pitting on the blades • Broken plastic containers Corrective Action: Repair or replace items that are no longer in good working condition in order to reduce the risk of physical and biological contamination.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7(1): Soap dispenser located at the front handwashing sink had fallen off the wall. Corrective Action: Re-attach the soap dispenser to the wall in order to easily access soap. F2.7(2): The paper towel dispenser at the handwashing sink located in the back of the facility was empty. Corrective Action: Re-fill the paper towel dispenser and ensure handwashing sinks are fully stocked at all times.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?