Papito's Pizza - Kettle Valley
102-5309 Main St Kelowna BC V1W 4V3 · Restaurant - Food Service
9 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): F2.5B: A cleaning of the facility was required to remove a buildup of dirt and debris under equipment. Attention should be given to the areas under the dishwashing sink, the rear storage area, under the counters, and under the main prep table refrigerator. F2.5G: Onions were being stored on the floor in the walk in cooler. Ensure all foods are kept at least 6 inches off the floor when stored. *CDI*
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temperature logs had not been recently maintained. Operator was reminded to record temperatures daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): The meat slicer had a buildup of food debris and required a cleaning in the hard to reach areas on it.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): The temperature logs need to be maintained. A template was provided to the operator.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Several areas of the facility required cleaning to remove a build up of dust and debris: On the ceiling vent above the oven, under the pizza oven, the roof of the food cooler, the food cooler floor, under the food prep tables, and under the shelving. -The interior of a food fridge needed to be defrosted and cleaned out. -A pillar beside the pizza oven needed to be refinished or repainted to ensure it is smooth, durable, and easy to clean. F2.5G: Cardboard boxes of food were being stored on the floor in the cooler. The operator was instructed to ensure all food is properly stored off the floor. *CDI
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Chlorine bleach test strip not available, and chlorine in spray bottle is too strong. Advised operator to mark the dilution ratio on the spray bottle.
- 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): Sanitizer was not being used. Chlorine sanitizer spray bottle exceeds the no-rinse concentration. Ensure the sanitizer used for the cleaning and disinfection of food contact surfaces is at 100-200 ppm. This needs to be tested on a regular basis with test strips to ensure proper concentration. Use 1 ml (1/4 teaspoon) household bleach to 500 ml (2 cups) water or 20 ml (4 teaspoons) household bleach to 10 L (40 cups or approx. 2 gallons). Knives in-between uses need to be sanitized at a minimum of every 2 hours. Instructions given. Discussed dishwashing procedure in a 2 compartment sink set up (facility is equipped with a 3 compartment sink). Please follow the Sanitation Plan for manual dishwashing. Ensure there is a 3rd sanitizing step for all dishes.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Scoop with handle submerged in flour. This is a repeated infraction. Corrected during inspection. Please do not store utensils in crevices between kitchen equipment. Corrected during inspection. Please do not store foods on the floor. Foods should have adequate shelving such that all materials, including food and food items, are maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Chlorine bleach spray bottle to be labeled (as been requested by previous EHO).
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Operator states does not know of this Plan. Provided general information on a Sanitation Plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Food handling staff on duty without FoodSafe 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Please ensure to have the correct test strip for verifying sanitizer concentration.
- 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): Meat slicer appeared dirty with flour/white residue. Ensure scoops are not stored by being submerged in food.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Temperature monitoring logs should be used, maintained, and up to date.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Staff need to be able to provide test strips to indicate if sanitizer concentration is the correct concentration at any time
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer spray bottle used for the cleaning and disinfection of food contact surfaces must be at 100 ppm 3 compartment sink for cleaning does not have organization but rather stacked with dishes in all 3 compartments. Ensure the spray bottles are labelled indicating what type of disinfectant it is
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Measuring cup with magnet has been duct taped. This measuring cup was discarded at the time of inspection. Bleach in spray bottle is too strong. Please ensure it is 100-200 ppm (1/2 tsp per litre), for manual dishwashing use a fill line and a measurement for bleach. EHO provided test strips.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Backsplash area of manual dishwashing sink has some exposed dry wall.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Liquid soap is not available at the hand sink, available at the dishwashing sink. Hand sink is little plugged and it take a while for water to drain.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan is not available at the time of inspection.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE certification could not be verified FOODSAFE Level 1 certificates issued prior to July 29, 2013, are valid until July 29, 2018. To help FOODSAFE Level 1 certificate holders keep their food safety knowledge up to date, a short FOODSAFE Level 1 Refresher course is offered online
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
4 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sauces in container by deep fryer left at room temperature..
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 13 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Deep fryers now located in facility. Must have proper equipment for fire and exhaust system for deep fryer.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Did not see at time of visit.
- 17.4 - Food safety management procedures must include critical limits for all critical control points.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Did not see at time of the visit.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions