Skip to content
Loading map…

Pizza Garden Brentwood

F5 - 4567 Lougheed Hwy, Burnaby · Restaurant

16 inspections

  1. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION
      • - Surface sanitizer in spray bottles (x2) measured above 200 ppm chlorine.
      • Corrective Action(s):
      • - Spray bottles have been replenished with 100 ppm chlorine by the owner
      • >> Mix 1/2 capful of bleach to water filled to the top in large spray bottle.
      • >> Mix 1/3 capful of bleach to water filled to the top in small spray bottle
      • - Ensure chlorine test strips are used to monitor the concentration of chlorine solution at all times.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION):
      • REPEAT VIOLATION
      • - Pizza doughs on a rolling rack observed outside of the facility back entrance at the start of inspection.
      • Corrective Action(s):
      • - Staff moved the rack inside the facility.
      • - Ensure all foods removed from the storage room are brought inside the facility immediately.
      • - Do not store any foods outside the facility where they cannot be monitored and protected.
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Bleach spray bottles were measured at over 200 ppm.
      • Corrective Action(s): Refilled to 100 ppm during the inspection (1 tsp per liter).
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): A rolling rack with trays containing dough was stored outside the back entrance of the store.
      • Corrective Action(s): Discontinue this practice since this area is not monitored and is not part of the facility.
      • Violation Score: 3
  3. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pizza dough was proofing on racks stored in the hallway outside of the facility.
      • Corrective Action(s): Discontinue this practice since food is not protected from potential contamination when it is stored outside of the facility.
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Bleach sanitizer solution was measured at over 200 ppm.
      • Corrective Action(s): Refilled to 100 ppm during the inspection.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The back hand washing sink was obstructed during the inspection.
      • Corrective Action(s): This sink must be empty and available for use at all times. Corrected during the inspection.
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Install a door sweep on the back door
      • Corrective Action(s): 1 week.
      • Provide confirmation to Fraser Health that it has been completed.
      • Violation Score: 3
  5. Routine Inspection

    1 infraction

    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Install a door sweep on the door to the kitchen to prevent the entry of rodents.
      • Corrective Action(s): 1 month.
      • Violation Score: 3
  6. Routine Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: None of the staff onsite had a valid FoodSafe Level 1 or equivalent certificate.
      • Corrective Action(s): Correct within one month. Ensure that at least one staff member at all times has FoodSafe Level 1 or an equivalent certificate.
      • Violation Score: 1
  7. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dry storage area.
      • .
      • Corrective Action(s): Alert mall of rodent activity. Management of rodent activity in this area will require joint assistance with mall.
      • Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gap exists under storage area door.
      • Gap exists under door to facility.
      • .
      • Corrective Action(s): Notify mall of rodent activity. Elimination of rodents and activity will require collaboration with mall.
      • Inspect facility for points of entry for pests. Seal any holes. There is a large gap under door leading to storage areas and to the unit that require door sweep/skirts installed.
      • Obtain services of professional pest control company. Have traps set. Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility has added another storage unit. Facility now has two storage units in mall.
      • Facility is currently stacking items on beverage containers and milk crates.
      • .
      • Corrective Action(s): Obtain proper shelving units for storage units.
      • .
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in three compartment sink observed upon arrival of EHO.
      • Staff explained sink was being used for food preparation.
      • Food preparation sink was blocked with sheet pans to increase work area.
      • .
      • Corrective Action(s): The food preparation sink should be used for all food preparation.
      • The three compartment sink is for washing and sanitizing.
      • The facility is extremely small and lacks a dishwasher. It has been explained before that as no dishwasher was added during initial construction the third compartment sink MUST have sanitizer solution available for use at all times.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink blocked with mop and mop bucket.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): This item has been discussed on prior inspections.
      • The mop and mop bucket must find a more suitable location and CAN NOT block the hand sink.
      • .
      • Violation Score: 5
  10. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Employees observed to use hand sink as a coffee station. Coffee maker, full of coffee, inside back kitchen hand sink. Hand sink not able to be used.
      • CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Hand sinks are not to be blocked at any time. The space is extremely limited for space. Find an alternative location for this coffee maker or remove from facility. The coffee maker is for staff use and not for the customers therefore it is not necessary for the operation of the business and should not take up valuable space or be stored in required areas such as hand washing sink.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Take-out coffee cup on top shelf in food preparation area. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure personal items are not stored in food preparation area.
      • Personal items can fall and contaminate food preparation surfaces or food.
      • .
      • Violation Score: 3
  11. Follow-Up Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer solution not at concentrations of 100 ppm Chlorine solution. Testing strips indicated solution is too low. CORRECTED DURING INSPECTION.
      • .
      • Corrective Action(s): Ensure testing strips are used after solution is made. Not enough chlorine bleach was added to sink. Only approximately 2 caps added for half full sink. Ensure more bleach is added when making sanitizer solution. Use test strips to determine accurate concentration.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Mop bucket in front of hand sink in back room blocking access. CORRECTED DURING INSPECTION. Items relocated.
      • .
      • Corrective Action(s): Find new location for items.
      • Mop could be wall mounted directly above mop sink on wall such that it drains into mop sink.
      • Ensure new location does not block access to hand sink as it is the only hand sink in back area.
      • .
      • Violation Score: 5
  12. Follow-Up Inspection

    0 infractions

  13. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): The time tracking device that is supposed to be used to determine the time to dispose of potentially hazardous food items not stored at temperatures greater than or equal to 60 degrees Celsius was not in use. Only upon arrival of EHO did staff turn device on. Currently all pizzas (potentially hazardous food items) were stored on counter not in hot holding unit without monitoring time food items require disposal.
      • According to Food Safety plan currently at office these items are to be stored in Hot Holding units at temperatures of 60 degrees Celsius or greater. An updated Food Safety plan including time tracking as a method to prevent against Health Hazards is yet to be submitted to office.
      • Currently facility not following submitted Food Safety plan and is not following discussed time recording as per previous Routine inspection (discussed with Owner) and other Pizza Garden locations.
      • .
      • CORRECTED DURING INSPECTION - Three pizza's that were measured to be at internal temperatures of less than 60 degrees Celsius were discarded during inspection and other pizza's with internal temperatures greater than 60 degrees Celsius were added to time tracking tablet for proper time recording.
      • .
      • Corrective Action(s): The facility is to adhere to time tracking with tablet or will be required to install hot holding units.
      • The facility has yet to ensure adequate time tracking is occuring with proposed tablet.
      • The facility is to submit updated Food Safety plans to include the use of a time tracking tablet for the purpose of tracking the length of time the potentially hazardous food item (the pizza's) are left at temperatures less than 60 degrees Celsius.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Paper towel unit in back did not have adequate supply of paper towels.
      • CORRECTED DURING INSPECTION - paper towels added to hand sink upon arrival of EHO.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied at all times.
      • .
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No staff present are adequately trained with FOODSAFE level one Certification.
      • .
      • Corrective Action(s): Ensure at least one staff member is present with FOODSAFE Level one Certification at all times.
      • .
      • Violation Score: 1
  14. Follow-Up Inspection

    1 infraction

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Time tracking not occurring for pizza held at temperatures less than 60 degrees Celsius.
      • Lack of updated Food Safety plan for facility.
      • Owner had stated facility would have time recording for two hour room temperature holdings of pizza set in place on June 22 however this computerized system is still not in place.
      • As explained by owner staff were to use paper based system until such time as computerized system could be implemented. Upon arrival of EHO no staff member present, of 6 staff, could explain the two hour room temperature time recording system. It was only once described by owner to supervisor on the phone that the system was instated (paper time recording)
      • .
      • Corrective Action(s): Update Food Safety plan to include two hour time tracking.
      • Either have time recording occurring by the computerized system proposed by owner OR determine some other mechanism OR the installation of hot holding units will be required.
      • FINAL WARNING.
      • .
      • Violation Score: 5
  15. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Facility is currently employing time tracking for pizza. No time recording occurring. Owner stated it is to be available Monday. CORRECTED DURING INSPECTION - Paper used as temporary time recording.
      • Facility had multiple Pizzas stored at temperatures less than 60 degrees Celsius. Four pizzas observed to be at temperatures of 25-35 degrees Celsius. CORRECTED DURING INSPECTION - Items discarded.
      • Current FHA Approved Food Safety plan states that all pizzas are to be HOT HELD at temperatures of 60 degrees Celsius or greater for maximum time of 2 hours
      • .
      • Corrective Action(s): Ensure time tracking and recording is occurring. There should be visible records available for staff to observed to determine when products are to be discarded.
      • Update Food Safety Plan to reflect changes in operation. This will need to be completed IMMEDIATELY as current operation does not meet with what was submitted to FHA for approval to operate.
      • .
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution in back area. Third compartment sink not set up with sanitizer solution. CORRECTED DURING INSPECTION - sink set up during inspection with 200ppm Chlorine solution.
      • Meat slicer put away in "clean" condition when it had food debris on upper blade.
      • Sanitizer solution test strips not fond during inspection
      • .
      • Corrective Action(s): Ensure third compartment sink is set up with sanitizer solution at all times. Facility lacks dishwasher and therefore the third compartment must be used and set up during operation of business.
      • Ensure meat slicer is properly washed, rinsed and sanitized or "cleaned in place" after each use.
      • Locate testing strips for sanitizer solution. Place in back area next to three compartment sink.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink blocked with mop and mop bucket. CORRECTED DURING INSPECTION - Item relocated.
      • .
      • Corrective Action(s): Ensure all hand sinks are accessible at all times.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Currently prep sink is being used as garbage storage. Facility lacks garbage bin. As a result food preparation is occurring in dishwashing sinks.
      • Marinara sauce has scoop placed inside.
      • .
      • Corrective Action(s): Obtain garbage container.
      • Ensure food preparation is occurring in designated food preparation sinks.
      • Remove all scoops from inside containers of food. Each scoop should be used and then washed, rinsed and sanitized after each use.
      • .
      • Violation Score: 3
  16. Follow-Up Inspection

    0 infractions