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Pizza Garden Fort St. John

101 - 11205 Alaska Road South, Fort St. John, V1J 7C7 · Restaurant

2 inspections

  1. Routine Inspection

    4 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Food Premises permit was posted in a place that may not be visible to customers.It is a regulatory requirement that the Food permit be posted in a conspicuous location to assure the public that the food facility is under the regulatory oversight of Northern Healthy.
      • Corrective Action: Ensure that the Food Permit is posted at a conspicuous location
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse temperature. Rinse cycle temperature is less than 71C. (Public Health significance) - High Temperature Automatic dish washers must provide a sanitizing rinse at 71C or more to sanitize dishware. Guage temperatures must meet maunfacturer's specifications.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm (QUAT) or 100 ppm (chlorine) soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and monitor and log the rinse temperature regularly so you know when the unit needs adjustment or repair.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The back side of the facility in the dishwashing areas are full of clusters and materials. This will inhibit proper cleaning and sanitation of the areas
      • Corrective Action: Ensure that the facility is properly arranged and that any equipment that is damaged or unrelated to food preparation is removed from the facility
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: The handwashing station in the back area was inaccessible. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.
  2. Initial Inspection

    0 infractions