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PETE'ZA PERFECT

601 HIGHWAY 2, ELMSDALE · Food Establishment

5 inspections

  1. Inspection

    4 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • Do not leave the back door open. If the back door must be open for ventilation purposes, a screen door must be installed.
    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • The hand washing station must be stocked with hand soap and single use hand towels. The hand washing station is for hand washing only.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • No food contact surface sanitizer was available at the beginning of the inspection. To prepare a food contact surface sanitizer from bleach, mix 2.5 mL (1/2 tsp) household unscented chlorine bleach with 1 litre (1 qt) of water. This solution can be applied with a spray bottle, or with a bucket and rag.
    • 34 An operator must ensure that a food establishment is operated so that all food and food ingredients are processed, manufactured, handled, prepared, packaged, served, sold, offered for sale or distribution free of charge, dispensed, displayed and stored in a manner that prevents contamination and adulteration.
      • Do not use a garbage bin as a table to shred cheese.
  2. Inspection

    0 infractions

  3. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The permit has expired. Renew the permit.
  4. Inspection

    2 infractions

    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • The preparation refrigerators are not holding the required refrigeration temperature of 4 Celsius or lower. Food items that are placed in these refrigerators must be used, discarded, or placed into the walk-in refrigerator. The maximum total amount of time that a potentially hazardous food item (cheese, meat, sliced fruit or vegetables) can be in the temperature danger zone (between 4 Celsius and 60 Celsius) is two hours. Food items that have been in the temperature danger zone for 2 or more hours must be discarded.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • The permit has expired. Renew the permit.
  5. Inspection

    1 infraction

    • 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator: (b) adequately designed and appropriately located hand-washing facilities;
      • Hand soap must be available at the kitchen hand washing sink at all times during food preparation and service.