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Pizza Hut

3 - 1100 Alaska Avenue, Dawson Creek, V1G 4V8 · Restaurant

4 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) Sanitizer detected in sanitizer containers was below 200 ppm as per manufacturer's instructions. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: This was corrected at time of inspection. Ensure to change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications)
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Inadequate sanitizing rinse solution. No sanitizer detected in chemical (chlorine) dishwasher. (Public Health significance) - Automatic dish washers must provide a minimum concentration of 50 parts per million (ppm) as required to effectively sanitize dishware, 100 ppm recommended; Hand washing requires 200 ppm unscented bleach solution.
      • Corrective Action: Immediately initiate hand sanitizing providing a 200 ppm soak for 2 minutes for all dish ware. Have the dishwasher repaired by a qualified technician and notify EHO once it is repaired for a follow up. Monitor and log sanitizer concentration regularly so you know when the unit needs adjustment or repair.
  3. Routine Inspection

    3 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Observed partially cooked meat stored above vegetables in the walk-in refrigerator. (Public Health Significance) - Storing high risk potentially hazardous foods such as partially cooked meat below low risk potentially such as vegetables foods can lead to cross-contamination from dripping juices. Such foods if consumed can cause food-borne illness,
      • Corrective Action: -Ensure that all high-risk potentially hazardous foods are stored below low-risk potentially hazardous foods. -Operator transferred all the containers containing partially cooked meat and placed them below the vegetable containers.
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Food safety plan was not available in the facility. (Public Health Significance) - A food safety plan is necessary to ensure that the food being prepared is safe for consumption. By implementing appropriate food safety measures, such as hazard analysis and control measures, the risk of foodborne illnesses and other hazards can be minimized.
      • Corrective Action: Ensure that the food safety plan is always made available in the premises.
    • 314 - Operator has not provided acceptable written sanitation procedures [s. 24]
      • Observation: Sanitation plan was not available in the facility. (Public Health Significance) - A sanitation plan is necessary to be maintained in food premises as it guides staff in cleaning and sanitation requirements of various food contact surfaces, equipments, thereby preventing contamination and possibly food-borne illness.
      • Corrective Action: Ensure that a sanitation plan is always made available in the food premises
  4. Routine Inspection

    0 infractions