Pizza Hut #31140
B113-1180 Columbia St W Kamloops BC V2C 6R6 · Restaurant - Food Service
13 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Remove all unused equipment from the kitchen areas to facilitate cleaning and provide additional work/storage space. For example, remove the unused beverage dispenser, remove the unused beverage syrup rack, remove the unused coffee machine, etc. Once equipment is removed clean all counters/shelves and floor in the area. • Store the large ice scoop in a sanitary food insert (or like) when not being used; do not store the scoop unprotected. At the time of inspection the ice scoop was not in a sanitary condition. • Repair the water leak on the hose connection for the automatic chemical dispenser at the triple sink. • Improve the maintenance of the pizza pan oil dispensers that are kept on the counter above the file cabinets. Oil from these dispensers is spreading beyond the station; relocate to a more cleanable area and place the dispensers on a tray that will contain spillage.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Pizza Hut does have a corporate cleaning and sanitizing plan/schedule. At the time of inspection staff could not locate the sanitation plan. Staff are to use the corporate sanitation plan to ensure that all cleaning and sanitizing requirements are being met. Locate the sanitation plan.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • NEW: The fluorescent kitchen ceiling light fixture by the proofer requires a cover.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Continued out of Compliance. Washed wares and utensils that are stored on kitchen shelves etc. had food debris on them. The pre-rinsing step performed prior to placing wares in the dishwasher needs to be thorough, and wares coming out of the dishwasher need to be inspected to ensure that all food debris has been removed during washing. Improve washing of wares and utensils right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The protective cover must be re-installed on the fluorescent light fixture by the pizza make-table.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Some of the wares and utensils coming out of the dishwasher still had food debris on them. An inspection of other washed wares around the kitchen also showed dried debris (e.g. inserts). The pre-rinsing step prior to placing wares in the dishwasher needs to be improved, to minimize the amount of food going into the washer. Improve washing of wares and utensils right away.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • The spray nozzle on the pre-rinse hose at the 3-compartment sink leaks, likely resulting in the pre-rinse not being thorough, and resulting in food debris being left on wares after going through the dishwasher (see F2.3 above). Repair or replace the spray nozzle by March 29, 2021
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • The battery powered soap dispensers at the hand wash sinks are not functioning properly; soap is not always being dispensed. Recommend using a wall mounted pump dispenser. Repair or replace the soap dispensers by March 29, 2021.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): a) Repair the left-hand side insert cover of the pizza make-table; the hinge-pins are broken and the cover is detached. +++Correct by April 12, 2019+++ b) Clean the accumulated oil and food debris from under the pizza cut-table; have staff pull the table daily for regular cleaning of any oil accumulation. +++Correct right away+++
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): a) At the time of inspection the hand wash sink in the wait station was not operating (dead batteries); the batteries were not changed until the end of inspection; instruct staff that soap dispensers must always be functional so that proper hand washing can occur. +++Correct procedure right away+++
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): a) At the time of inspection "garlic buttery blend glaze" was stored at room temperature at the pizza oven. The manufacturer's label states that this product must be refrigerated after opening. This product should be held at 4 C (40 F) or colder. Give immediate attention. b)At the time of inspection all coolers were below 4 C (40 F). c)) At the time of inspection freezer was colder than -18 C (0 F). d) Thawing was occurring in the cooler, no room temperature thawing was observed.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): a) At the time of inspection food debris was observed on some wares after the dishwashing process. Check all pre-rinse procedures to ensure that staff are pre-rinsing adequately, and check that food debris is not accumulating in the washer, all food debris should be leaving the washer with the wasted wash water. Review right away. b) The quats sanitizer bottle in the waiting station had a concentration under 50 ppm, should be 200 ppm. c) All quats sanitizer pails were at a concentration of 200 ppm.
- 8.7 - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): a) The salad make-table cooler is not operating; dressings, salad ingredients are being kept on ice in the top portion of the salad make-table. The staff report that the ice/ingredients are changed every four hours. Staff report that it could be the end of May or longer before a replacement unit is on-site. This cooler must be replaced or repaired immediately. b) The burnt out light bulb above the deep fryer needs to be replaced. c) Note: There is an open drain pipe extending from the floor under the ware wash sinks, this should be capped if not being used.
- 14.1 - Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- 14.10 - Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1. At the time of inspection the cooler at the pasta salad station was 6° C (43° F). The manager reported that the cooler was not maintaining proper cold storage temperatures; . If the cooler cannot maintain a proper cold storage temperature of 4° C (40° F) or colder then it must be replaced. No potentially hazardous foods are to be kept in this cooler for any length of time. 2. All other cooler temperatures were below 4° C at the time of inspection. 3. The freezer temperature was -17° C at the time of inspection. 4. An accurate thermometer was available to monitor temperatures.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
1 infraction
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Observation(s): Staff drink cup observed at dough rolling station. Staff must not keep personal belongings/food items in the food prep area. Manager advised and staff to be reminded of this practice.
- 15.3 - Are foods protected from contamination and/or cross contamination?
- Monitoring
0 infractions