Pizza 24

104-1295 12th St Kamloops BC V2B 7L3 · Restaurant - Food Service

2 inspections

MonitoringJul 22, 2025
8 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
  - Observation(s): pizza make table ( cold table) cooler was not maintaining PHFs at safe temperatures (sliced pineapples@46°F, shredded mozza cheese@48°F) PHFs stored in the walk were being maintained at adequate cold temps (≤4°C); sliced pizza in the HATCO FlavRSavor display cabinet was at 63°C
  - F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
  - F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
  - Observation(s): F2.1A QT10 test strip for sanitizer expired in Jan 2025 F2.1B no thermometers for both freezers in premises
  - F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
  - F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3 dispenser system was not producing sanitizing solution with adequate concentration container of sanitizing solution on the table was checked and observed concentration of AI quat ammonia was <150 ppm
  - 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.
- F2.4 Are proper freezing and thawing procedures followed?
  - Observation(s): F2.4A upright freezer was observed having a temp of-14°C
  - F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
  - Observation(s): F2.5A Pump dispenser mounted over the three compt sink was malfunctioning ( not dispensing adequate amount of sanitizing solution to produce 200 ppm of Quat ammonia in dispensed solution) ; knives/slicers for cooked pizza were being wiped with dry soiled towels. F2.5C soiled dry towels being kept along food prep line ( on top of table and countertop)
  - 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.
  - F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
  - Observation(s): F2.7C empty paper towel dispenser in staff washroom
  - F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
  - Observation(s): Rajveer PHULL ( son to Parminder Kaur PHULL) was working alone at time of inspection; he's not a holder of a valid FS1 ( or equivalent) cert.
  - F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
MonitoringJan 2, 2025
2 infractions
- F2.2 Are proper pest control measures in place on the premises?
  - Observation(s): F2.2A Please read the comment under F2.3B
  - F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
  - Observation(s): F2.3B Washed /sanitized vegetable cutter on the shelf was observed with dried up food residue on the surfaces
  - F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.