Peppi's Pizzeria
1-1018 8 Ave Invermere BC V0A 1K4 · Restaurant - Food Service
12 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Shelving in walk-in cooler is soiled and requires cleaning and sanitizing.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide quaternary ammonia test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide quaternary ammonia test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. High temperature dishwasher not reaching 71°C at the plate. Will call repairman in. Reviewed 3-compartment sink dishwashing method. If dishwasher can not reach 71°C at the plate then all dishware must be fully submersed in a 200ppm bleach solution for 2 minutes and allowed to air dry. 2. Sanitizer not being used throughout the shift, only at the end of the day. Discussed either using a 100-200ppm bleach solution (mixing instructions provided) or a 200ppm Quats sanitizer. Sanitizer should be used on food contact surfaces throughout the shift and to sanitize customer tables. Wiping cloths must be either single use or kept in a bucket of sanitizer when not in use. The yellow Quats sanitizer currently being used requires a rinse step for food contact surfaces. Look for a sanitizer that does not require a rinse step.
- F2.3A - Mechanical dishwasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3E - Wiping cloths must be maintained and stored in a sanitary manner.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1. There are a couple holes in the dry wall in the basement food prep area. These will be fixed soon as there are plans to install stainless steel on the walls. 2. The fan in the walk in cooler requires cleaning.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Cloths now kept in a sanitizer solution between uses.
- 13.6 - Are wiping cloths maintained and stored in a sanitary manner?