Skip to content
Loading map…

Pizza Gratta

110-139 Main St Silver Star Mtn BC V1B 3W9 · Restaurant - Food Service

5 inspections

  1. Monitoring

    0 infractions

  2. Monitoring

    0 infractions

  3. Monitoring

    1 infraction

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Thermometers available in all fridges, freezers, and hot holding equipment. Temperature logs maintained. Operator informed that hot holder for pizza slices reading a bit low at beginning of inspection. Waiting for maintenance. Continue monitoring. If pizza is not consumed within 2 hours of placing in hot holder, reheat slices rapidly to 74°C (165°F) (via oven or microwave) or place in cooler. If not reheated or cooled, after 4 hours the slices must be discarded, not served or consumed.
      • F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
  4. Monitoring

    1 infraction

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Quats sanitizer in wiping cloth container had considerably more than the 400ppm quats sanitizer required. The bleach spray bottle had considerably more than the 200ppm required amount present. Ensure all sanitizers are present in the required concentration and not mixed excessively .
  5. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): The pizza slices stored in the hot holding unit were 55C and need to be held at a min 60C. Ensure hot holding unit is maintained at a higher temp to ensure the pizza slices are above 60C. All coolers are maintained below 4C.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): Bleach or quats test strips must be present to monitor and document sanitizer concentrations in daily operations log. Ensure that bleach or quat solutions are monitored and verified in operations log. NOTE : overall monitoring and documenting of coolers and hot holding temps is very good and performed daily.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): Ensure all bleach sanitizer pails are changed every 2 hours of more frequently if required. Bleach sanitizing solutions must not exceed 200ppm .
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): All coolers must be equipped with NSF certified thermometers. Replace the non NSF thermometers with NSF certified thermometers.