Papa John's Pizza
B-271 Trans-Canada Hwy Salmon Arm BC V1E 4P3 · Restaurant - Food Service
4 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Moist wiping cloths were stored on counter. Moist wiping cloths left on counters can harbor bacteria, which can then be transferred to other surfaces. Corrective Action Wiping cloths should be stored in a sanitizing solution between uses. Ensure the sanitizing solution is at the correct concentration.
- 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): Hot water tap was not dispensing hot water due to malfunction of handle. Corrective action Use handwash basin 1, in preparation area. Fix and or replace hot water tap handle in hand wash basin 2. .
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Main prep cooler was holding food at 7°C. All hazardous foods must be held at 4°C or below to prevent the growth of pathogens. Repair/ replace this cooler so that it can hold food at 4°C or below.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7A - Neither hand washing sinks were supplied with hot water, and the sink closest to the prep cooler had no running water. All hand sinks must be supplied with hot and cold running water to ensure proper hand washing. Repair/replace these sinks. F2.7B - Washroom hand sink did not have a proper dispenser for soap. Install a proper dispenser for soap.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Quats sanitizer was measured at >500ppm. Quats sanitizer must be used at 400ppm to ensure adequate removal of contamination, without leaving a chemical residue. Adjust the dispenser so that it dispenses Quats sanitizer at 400ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hand sink near prep cooler did not have soap, and did not have functioning taps. These must be available to ensure adequate hand washing. Install a soap dispenser and fix the sink.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Access to hand sinks is adequate. Hand sink near the prep coolers is missing a soap dispenser. Please install a soap dispenser at this hand sink.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Operating permit is posted in a visible location but with expired decal. Please place updated decal on permit.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Operator has does not have Food Safety Plan available on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator does not have Sanitation Plan available on site.
- F2.7 Are there handwashing stations available and properly supplied?