Pizza Garden
1348 Water St Kelowna BC V1Y 9P4 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1. Record temperature records daily for all temperature controlled units (walk in cooler, freezers, fridge etc.) a minimum x2 a day. 2. Ensure all temperature controlled units have a working thermometer inside the unit.
- 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): QUATS sanitizer used for manual dishwashing was measured approx. 100ppm. Use test strips to ensure that the sanitizer is at 200ppm. QUATS in spray bottle used for food contact surfaces (i.e. counters) was measured at 200ppm.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Operator must keep Food Safe certificate up to date.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Submit the revised floor plan to the health inspector.
- F3.2 Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
6 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): 1) Operator must obtain a probe thermometer to monitor processes (e.g., cooking, reheating, hot holding) before beginning to operate. 2) As per operator, an iPad will be used to monitor time as a public health control for pizza displayed at ambient temperatures. Ensure the iPad is on-site and operational before beginning to operate.
- 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): Operator to obtain liquid dish detergent for manual dishwashing before beginning to operate.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Operator to label all bottles of sanitizer before beginning to operate.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): 1) Operator to have the space between the floor and wall caulked or covered with baseboards before beginning to operate. 2) Operator to install an adequate number of shelving units in the walk-in fridge to ensure all food is stored at least 15cm (6in) off the floor before beginning to operate. 3) Operator to install a shelving unit in the dishwashing area to allow adequate space for dishes to air dry before beginning to operate. 4) Operator to provide a supply of toilet paper in the staff washroom before beginning to operate. 5) Operator to provide garbage bins throughout the facility (i.e., in the staff washroom, by each hand sink, in each food preparation area, etc.) before beginning to operate. 6) Observed that the back hand sink is installed above the janitorial sink, with plumbing draining directly into the janitorial sink and separated by a large air gap. Area EHO to defer to the Building Department to confirm whether the plumbing set-up is adequate.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Operator to provide a supply of paper towel at both hand sinks (i.e., in the kitchen and in the staff washroom) before beginning to operate.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Area EHO to conduct a follow-up initial inspection to confirm all outstanding items in the report have been addressed before health approval is issued.
- F2.1 Does the facility have proper monitoring supplies?