Pizza 64
40A-700 Tranquille Rd Kamloops BC V2B 3H9 · Restaurant - Food Service
2 inspections
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): efi line cooler and walk in coolers were checked ( PHFs stored in the cooler units were being maintained at safe cold temperatures) Hot holding cabinet for pizza slices was not maintaining pizza slices at safe hot hold temperatures ( internal temp was observed to be 57°C)
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.7 Are foods protected from contamination?
- Observation(s): Prepped pizza ingredients are not labelled with USE by Dates ( sliced veg in the walk in cooler- bell peppers, onions, and mushrooms; pizza ingredients in insert pans or plastic containers ( including sauces in squeeze bottles) in the efi line cooler are not labelled as well) Food contact surfaces are not adequately washed and sanitized after every use ( dough sheeter machine, cutting surfaces of the wall mounted veg chopper); plastic bin for storing opened bags of flour is not adequately covered to exclude pests ( lid is not securely attached to cover the opening of the bin)
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2 Pls see comments under F1.7A above. F2.2B ceiling tiles need to be replaced to exclude pests from premises ( overhead the dishwash area and overhead the box storage area by the front)
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3 Dough sheeter/dough flattener machine is not adequately cleaned after every use cutting surface of veg wall mounted chopper is not adequately cleaned and sanitized after every use ( residual dried up bits of veg observed on the surface)
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B please see comments under F2.3 above used food contact surfaces ( bowl for mixer, dough hook) must be transferred to dishwashing area after every use to prevent re-use before re-washing/re-sanitizing
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G Room with the Danby chest freezer has insufficient lighting intensity ( only measures 50 Lux at the surface of the lid of the chest freezer)
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): New operator will be paying the applicable permit fee before end of day
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.1B Operator must have health approval to operate.
- F3.1 Does the operator have a valid operating permit or approval to operate?