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PIZZA FACTORY

284 MAIN, MIDDLETON · Food Establishment

9 inspections

  1. Inspection

    0 infractions

  2. Inspection

    1 infraction

    • 28(2) If an operator is absent from a food establishment, the operator must ensure that a member of the personnel who has successfully completed a food hygiene training program is present.
      • No staff on site with valid food safety training. Ensure enough staff hold the certification so there is at least 1 present per shift.
  3. Inspection

    3 infractions

    • 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:  (c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
      • Flooring in front of the dishwasher requires replacing.
    • 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.
      • Rear door is being left open for ventilation. A screen must be installed to prevent access of pests if door remains open. Door was closed during the inspection.
    • 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;
      • Cleaning required in the following areas: Surfaces inside the Aquafina fridge Meat slicer
  4. Inspection

    0 infractions

  5. Inspection

    1 infraction

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Cleaning required in hard to reach areas such as along baseboards and along trim surrounding prep counters.
  6. Inspection

    3 infractions

    • 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
      • Cleaning required in hard to reach areas such as along baseboards and along trim surrounding prep counters.
    • 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.
      • Large under counter cooler is running warm. Potentially hazardous food that has been in the cooler over night was discarded (several types of meats/pepperoni). Food items placed in the cooler this morning were moved back to another cooler (sauce and grated cheese). Given the history of this cooler running warm, an out of service tag (#2021251) was placed on the unit. Have the unit repaired or replaced. Do not store potentially hazardous foods in the unit until authorized by a Public Health Officer. Tag is only to be removed my a Public Health Officer. Temperature logs not available. Going forward temperature logs must be kept. Temperature log template provided via email.
    • 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.
      • Heat pump is leaking water again. Heat pump is located directly above food prep area. Have the heat pump repaired or replaced to avoid contamination of food.
  7. Inspection

    0 infractions

  8. Inspection

    1 infraction

    • 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;
      • Door of the high temperature dishwasher does not close and requires repair. A pole is being used to hold the door closed during cycles but is damaging the floor. Have door repaired so that it stays closed on its own.
  9. Inspection

    5 infractions

    • 19(1)(a) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (a) that the risk of contaminating the food is minimized;
      • Indoor portion of the heat pump is leaking water. Have heat pump leak repaired.
    • 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (b) allow adequate cleaning, sanitizing and maintenance.
      • Chest freezer in the back requires replacement. The lid is in disrepair and does not seal properly. Because of this there is a large build up of ice in the freezer. Tape on lid does not allow for proper cleaning and sanitizing.
    • 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 sanitizer for surfaces available. Sanitizer solution was mixed during the inspection.
    • 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;
      • Cleaning required in the following area: Hard to reach areas (shelving, baseboards, between equipment). Doors or the pizza prep table. Stand up freezer requires defrost. Seals/bottom of freezer outside.
    • 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;
      • Door of the high temperature dishwasher does not close and requires repair. A pole is being used to hold the door closed during cycles but is damaging the floor. Have door repaired so that it stays closed on its own.