Penticton Pizza
102-723 Main St Penticton BC V2A 5E1 · Restaurant - Food Service
4 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): At the time of inspection, an on SUNSPUN RANCH DRESSING container observed stored in room temp for over two hours. The container was 1/4 full. The ranch dressing was discarded. **CORRECTED DURING INSPECTION**
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, QUAT strips were observed expired. Ensure to purchase new test strips and monitor QUAT sanitizer concentration frequently.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificate not observed on site. No FOODSAFE certified staff on site.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, QUAT strips were observed expired. Ensure to purchase new test strips and monitor QUAT sanitizer concentration frequently.
- 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): At the time of inspection, no sanitizer was observed readily available at food preparation areas. Ensure to keep sani-buckets nearby food preparation areas for frequent cleaning and sanitization of all food contact surfaces and frequently touched surfaces.
- F2.3C Clean in place warewashing procedures 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): At the time of inspection, scoops were observed submerged inside food products. Ensure that proper scoops are used and stored in a sanitary manner that prevents cross contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): At the time of inspection, wood shelves above the lowboy cooler and wood panels in the rolling rack were used as food contact surfaces. Ensure to coat wood with sealant to ensure the material is non-absorbent and easy to clean.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): At the time of inspection, the Sanitation Plan was not available on site. Operator emailed a digital copy to EHO. Ensure to keep a copy available on site. Corrected During Inspection.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): At the time of inspection, FOODSAFE certificate was not available on site. Operator emailed a digital copy to EHO. Ensure to keep a copy available on site. Corrected During Inspection.
- 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): - please have sanitizer readily available for use on food contact and common-touch surfaces
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - wall behind rack in main prep area needs to be repaired a cleanable durable finish
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - containers with direct food contact must be food-grade
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - food safety plan not readily available
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - sanitation plan not readily available, and there may be an update needed to current operation
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): - T-bar ceiling needs to be extended into the back area as it is now used for food prep, and panels need to be rated for commercial kitchen - follow-up date remains Apr 4/22
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?