Papa Johns Pizza
73-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): One of the Pizza cutters being held at ambient temperatures has contaminated/soiled blade ( container is not marked with a minimum re-wash/re-sanitize time and tool is not washed/sanitized after every use). Operator must train staff on the Sanitation Plan requirements for pizza cutters and ensure staff understand and follow the Sanitation Plan.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5ATable with chopping board surface ( it has the can opener attached to it)needs to be re-surfaced as the cuts on the surface are stained and no longer smooth and impervious to moisture. Trapped microbes in the cuts will not allow proper washing and sanitization of the surface ( The risk of cross-contact contamination was communicated to operator); the back hand wash sink needs repair ( re-attach the backsplash side of the sink back to the wall as it is getting detached. Worker said they stopped using the sink because of the issue. F2.5BThe wall behind the three compartment sink ( adjacent to the dish drying rack) was observed coated with dust ( dust is getting blown to the wall from the air supply register on the ceiling). The wall (FRP) must be wiped clean at regular intervals ( add it to the Sanitation Plan schedule). Regular cleaning of the wall will prevent dust build-up which presents a risk of contamination to food contact surfaces being dried on the racks. F2.5C A wet wiping cloth was observed hanging on the lip of the hand wash basin ( in the back room, beside three compartment sink). Towels must be stored in a sanitary manner to prevent microbial growth ( must be placed in a pail/container with clean sanitizing solution)
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There are three hand wash stations in total ( front, back and staff washroom)-the back hand wash station towel was empty at time of inspection ( worker said they don't use this sink due to the part that is detaching from the wall ( back splash side of the sink)). All the other parts of the sink were observed to be operational.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Sanket P. Primary operator showed up halfway through the inspection. He doesn't have a printed copy of the Food Safety Plan in the premises. He showed the EHO the electronic copy saved on his iPhone. The worker onsite was not able to show a printed copy of the FSP when asked by the EHO.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No printed copy of Sanitation Plan onsite Worker doesn't have an electronic copy ( or no access to it) when asked by EHO Primary Operator showed up halfway through inspection and showed the EHO the electronic copy saved on his iPhone
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Worker onsite ( sole worker) when the inspection commenced does not hold a valid FS1 cert. Abhishek N is required to be a holder of FS1 cert. when working alone in the premises. Primary Operator showed up halfway through the inspection. Sanket, Primary Operator, holds a FS1 cert. ( valid until June 2029). Primary Operator must not allow non-certified staff to work alone in the premises.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • Gaps/openings observed around plumbing fixtures (e.g., under the dishwashing area and next to the grease trap) that may allow for the entry of pests. Corrective Actions: • Fill (i.e., using mesh wire) and seal the noted gaps and any other openings observed that may allow for the entry of pests. Note: No pest activities observed. Above are actions required to prevent rodent entry.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • (1) Food residue observed on the veggie cutter blade. Risk of microbial growth and cross-contamination. • (2) Dust build-up observed on the fans of the walk-in cooler. Risk of dust contaminating food. • (3) Cork bulletin board in close proximity to food prep counter. This material is absorbent cannot be sanitized. Corrective Actions: • (1) Purchase brushes that fit into the blade compartments of the veggie cutter to ensure adequate cleaning prior to sanitizing. • (2) Deep clean the fans of the walk-in cooler. • (3) Relocate the cork bulletin board away from food prep areas. Ensure all surfaces by the food prep counters are smooth, non-absorbent, and easy to clean.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.2 Are proper pest control measures in place on the premises?