Pizza 97 Ltd.
5936 Main St Oliver BC V0H 1T0 · Restaurant - Food Service
15 inspections
- Monitoring
6 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Remove equipment/junk not in use from the premises. Pests may use these for harborage areas. Seal small gap under the back door to prevent potential pest entry. Note: Do not use chemical traps/pesticides inside the premises.
- 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): High temperature dishwasher is able to reach at least 71°C when measured using a maximum registering thermometer indicating proper temperatures for sanitization, however no detergent is hooked up to the dishwasher. There must be sufficient washing AND sanitizing action to remove contamination food contact surfaces. Some buckets that were "cleaned" still had visible food debris on them. Operator does wash step manually in compartment sink before running items through the dishwasher. Need to ensure that grease/debris is thoroughly removed before sanitizing items in the dishwasher. A detergent may be required to be hooked up to the mechanical dishwasher so that it can have a proper wash cycle. Further discussion with area EHO to occur.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3B Manual dishwashing procedure 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): Clean food debris (e.g. crumbs, grease) off equipment such as shelves, in cooling units, and on the floor along walls. Clean grease buildup on equipment such as the dough sheeter. Follow manufacturer instructions for how to clean this piece of equipment. Clean attachments for the dough mixer daily not every few days, do not put them away with food debris left on them. The wall where attachments for the dough mixer are held is bumpy, ensure any area that will be exposed to food debris is made from a smooth, durable, and easily cleanable material. Ensure food contact surfaces in constant use are cleaned and sanitized at least once every 4 hours. Makeshift prep cooler lids (baking sheets/trays) cover prep cooler inserts rather than a conventional prep cooler hood. These prep cooler lids are moved back and forth on the counter when the operator is putting toppings on pizza. The bottom of the lid occasionally touches food in the inserts. Make sure the counters are cleaned and sanitized at least every 4 hours. Large amount of clutter in area around corner from kitchen. Excess equipment/junk provides a place for pests to hide. Remove equipment/materials not required for food related operations from the premises. Ensure a shatterproof bulb or shatterproof cover is installed for the light above the meat slicer.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): See comments regarding dishwashing above in section F2.3. Operator made a spray attachment from a green garden hose for the dishwashing area. This faucet/spray attachment needs to be food grade (e.g. NSF-61 certified). Install a commercial spray faucet attachment. Non-food grade plastic (black garbage bags) are being used to cover food. Operator previously had a food grade plastic material but has not been able to find the product in stock. Ensure to use a food grade material to cover food. Rice pot and pan containing personal foods stored in walk-in cooler. Personal food storage (e.g. fish) in chest freezer in kitchen. Operator removed personal items from the walk-in cooler during the inspection. There must be a separation between personal food items and commercial foods. Do not wash or use personal cookware in this space. A private home kitchen is not compatible with a commercial kitchen.
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6I Food premises operations must be separated from incompatible areas and activities.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar soap is being used instead of liquid soap. Ensure all hand washing stations have liquid soap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator FOODSAFE or equivalent training certificate has expired.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): A few items to address: 1. The fans in the walk-in cooler have dust accumulation. Dust particle can create potential for cross contamination. - Ensure to remove dust, clean, sanitize and monitor on a regular basis. 2. There is food debris and grime build out throughout the kitchen and on equipment. Build up on food debris and grime can create potential for cross contamination. - Ensure a thorough cleaning is conducted and monitor on a regular basis. Note: this is where and why a Sanitization Plan plan is so important.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Pizza being hot held at 40C-50C for 1 hour at time of inspection. Operator stated pizza was to be discarded after 2 hours. Operator stated unit may need repair - this item will be followed up on Hot holding unit must be operated so that it is able to maintain an ambient temperature 60C or 140F. This item will be followed up on to verify compliance
- F1.7 Are foods protected from contamination?
- Observation(s): Operator was reusing pizza boxes to store bread sticks. Pizza boxes appeared to be saturated in oil at time of inspection. Operator voluntarily discarded bread sticks and all previously used pizza boxes and agreed to not use cardboard to store food again. Operator was informed that this is a repeat infraction. This is a repeat infraction -- food must be kept in container suitable for use
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Excess clutter of boxes in back area behind arcade games - operator stated this will be removed Dough roller positioned on the counter had excessive amounts of oil / fallen debris below it on the counter. Operator agreed this was unacceptable and would have this cleaned by end of day. Operator is to ensure this area is kept cleaned and sanitized in the future. Operator is to obtain shielding for all lights in kitchen area in order to protect the facility from glass breaking and posing a physical hazard
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Operator is to renew certificate (Last done in 2002). Stated this process would be started by the end of the week - operator was unaware that his permit was no longer valid.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- 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
5 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Hand wash station is not operational. This must be repaired.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Pizza Dough is wrapped in plastic garbage bags which are not food grade materials.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hand washing station is broken and must be repaired. Dishwasher is leaking onto floor creating a slippery surface. Cardboard used as a flooring surface - this is an unsuitable method of mitigating leaking dishwasher. Interior surface of coolers is in poor condition. Ventilation does not appear to be sufficient - ducts are dirty and entire kitchen ceiling is discoloured with grease. More attention to cleaning under and around equipment is necessary. Glass light tubes must be sleeved or covered. Surfaces throughout premises are worn and in poor condition. Wood is used as storage surface in food prep area and coolers - this is not a suitable surface because it is porous.
- F3.4B - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4D - The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable odours.
- F3.4F - All food contact surfaces must be constructed from materials that are suited for their intended purpose and free from any noxious or toxic substance.
- F3.4M - Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Handwash station not working. Staff are washing hands at dish wash stink which is not supplied with paper towel.
- F3.6 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- F3.6B - In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff was observed to not wash their hands properly several times during time of inspection - no soap/paper towels used.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): There is a large amount of flies observed in the facility Ensure the overall sanitation of the facility is improved, remove clutter, old pop cans. Contact pest control. • F2.2A - The premises must be maintained free of pests.
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Wiping cloths for food contact surfaces must be stored in a container with bleach - 100 ppm, or QUATS - 200 ppm to allow for proper disinfection If one of the compartment sinks is used for hand washing, then this sink is used for the purposes of hand washing only - do not store sanitizer as the concentration will be diluted.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Large amount of flies in the facility in contact with food being prepared during time of inspection. Equipment used for pizza are stored in dirty boxes that are not cleanable Old pizza boxes are being reused in the facility to stored food in the walk-in-cooler
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hole in the ceiling across from the 3-compartment sink Excessive clutter and garbage stored in the back area of the facility Equipment and utensils cleanliness needs improvement Overall sanitation of the facility is poor
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station that was originally approved of in the floor plans is not functioning properly Hand washing station at 3 compartment sink is using dish soap for hand washing purposes Hand washing station used at the 3 compartment sink area is used for other purposes - sanitizing dishes
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff was observed to not wash their hands properly several times during time of inspection - no soap/paper towels used.
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): There is a large amount of flies observed in the facility
- F2.2A - The premises must be maintained free of pests.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Food contact surfaces and equipment are not sanitized properly. No sanitizer is used during time of inspection. Operator used a hose to spray down meat slicer with no sanitizing process afterwards. Sanitizer that is used is in the 3 compartment sink it also used as the designated hand washing station. Dishwasher is sanitizing dishes at 74°C on plate surface - good
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Dead flies are found in the walk-in-cooler during time of inspection. Large amount of flies in the facility in contact with food being prepared during time of inspection. Equipment used for pizza are stored in dirty boxes that are not cleanable Old pizza boxes are being reused in the facility to stored food in the walk-in-cooler
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Hole in the ceiling across from the 3-compartment sink Excessive clutter and garbage stored in the back area of the facility Equipment and utensils cleanliness needs improvement Overall sanitation of the facility is poor
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): Hand washing station that was originally approved of in the floor plans is not functioning properly Hand washing station at 3 compartment sink is using dish soap for hand washing purposes Hand washing station used at the 3 compartment sink area is used for other purposes - sanitizing dishes
- F1.5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
1 infraction
- Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): raw chicken wings can't be stored above vegetables. keep raw meats on the bottom shelf. prepared pizzas are placed back in used cardboard boxes. ensure boxes that are starting to show wear and grease are thrown out
- Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
5 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Large pot (app. 15-20L) with meat sauce was kept on the walk-in cooler floor.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 5 - Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of the inspection it was noticed that some of the employees, as they were coming to partake in the restaurant operations, were not washing hands, storing personal belongings away from the food prep area, putting clean aprons on, etc.
- 5.1 - Employees must wash their hands as often as necessary to prevent the contamination of food.
- 5.2 - Employees must exhibit cleanliness and good personal hygiene.
- 5.3 - Employees must not smoke in any area where food is prepared, dispensed or stored.
- 5.4 - Employees involved in food preparation must ensure food is not contaminated by hair.
- 5.5 - All employees in food preparation areas must wear clean clothing and footwear.
- 5.6 - Food handlers suspected to suffer from, or to be a carrier of, a disease communicable through food must not come into contact with any food, equipment, utensils or food contact surfaces.
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Most of the food was covered but not labelled. Open bags of flour, sugar, etc. need to be in enclosed containers.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Dough sheeter needs to have a food grade, smooth, impervious, and easy to clean material in place (i.e. no staples, masking tape, etc.). Tools need to be kept in a separate area, away from food display and storage. Recycling area needs to be organized and deep cleaned. The facility overall is in need of deep cleaning and organizing. Cutting board needs to be deep cleaned and maintained in a sanitary condition. Stove is missing exhaust and it needs to be cleaned of food debris.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Daily, weekly, and monthly cleaning duties template will be forwarded to you to be completed and put in use.
- 3 - Are proper cooling procedures followed?
- Monitoring
4 infractions
- 3 - Are proper cooling procedures followed?
- Observation(s): Large containers used to cool sauce does not cool the product fast enough. This was discussed with staff. Use smaller containers and use a probe thermometer to ensure you are cooling fast enough.
- 3.1 - Potentially hazardous food must be cooled from 60°C to 20°C within 2 hours and from 20°C to 4°C within 4 hours.
- 3.2 - Potentially hazardous food must be cooled using appropriate equipment and/or approved methods.
- 3.3 - Accurate thermometer must be available to monitor process.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Meat slicer was stored unclean but cleaned / corrected during the inspection. the importance of keeping this equipment clean was discussed.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Cleaning required to prevent and accumulation of debris and prevent the future intrusion of any pests on: - Floors under equipment, stove, oven, shelves.
- 15 - Are there handwashing stations available and properly supplied?
- Observation(s): No paper towel at hand sink (corrected during the inspection).
- 15.1 - Handwashing station must be supplied with hot and cold running water.
- 15.2 - Handwashing station must be supplied with liquid soap in a dispenser.
- 15.3 - Handwashing station must be supplied with single-service product for drying hands.
- 3 - Are proper cooling procedures followed?
- Monitoring
2 infractions
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): bags of onion are stored at the top of the stairs, ensure they are not stored near other equipment such as bikes and hoses ensure foods are all dated and labelled as to when they were made; large container of sliced meats were found in the walk in cooler
- 9.4 - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): faucet and tap are leaking at the 3 compartment sink
- 9 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Observation(s): front display cooler was missing thermometer.
- 15.1 - Are accurate thermometers available to monitor temperatures?
- Monitoring
0 infractions