Pizza Hut #31161
445-2306 Hwy 6 Vernon BC V1T 7E3 · Restaurant - Food Service
4 inspections
- Monitoring
4 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A: Some knives in clean storage (magnetic holder) are visibly unclean. Corrective Action: Clean and sanitize the affected knives. Inspect equipment after dishwashing to confirm that the process was effective.
- 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): F2.5A(1): The dish racks for the mechanical dishwasher are in poor condition (broken sections, peeling finish). Corrective Action: Discard the damaged racks. Replacements must be intact and compatible. F2.5A(2): There are pegs missing from the vegetable slicer push block (recurring issue). Physical contamination hazard. Corrective Action: Stop using the slicer if it cannot be operated without damage. F2.5B: Inadequate sanitation in some areas: • Walk-in cooler (shelves, fan covers) • Dishwasher exterior • Pizza oven rollers and catch trays • Storage bins for clean utensils • Low shelf below sheeter Corrective Action: Safely clean the areas identified. Any storage shelves with visible rust should be replaced. Dust the filing cabinet. Continue to clean the rack below the pizza oven as needed.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: Tape is used to mark mixing bowls and inserts. Corrective Action: Remove the tape. Clean and sanitize the items, ensure adhesive residue is removed. Do not apply foreign material to food contact equipment (to remain long term). If colour-coding is necessary, devise an alternate method (new containers coded by the manufacturer, mark areas instead of food equipment, engraving, etc.).
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: A proper Food Safety Plan could not be found. Corrective Action: Locate a corporate Food Safety Plan. Ensure it can be accessed from the premises and/or keep a hard copy onsite.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): F2.4A: Food in the under-counter freezer was measured at -2°C. Corrective Action: Adjust or service the freezer so it maintains food at -18°C or colder.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A: Pegs are missing from the push block for the vegetable dicer. Corrective Action: Obtain a new push block assembly. Inspect the dicer and food product for damage and contamination before and after use. F2.5B: Inadequate sanitation in some areas: • Interior of the left upright cooler • Behind the pizza oven • Under racks in the walk-in cooler • Blade assembly for the vegetable dicer • Dishwasher exterior surface • Hard to reach spaces in the dishwashing area Corrective Action: Clean the areas and equipment identified. F2.5G: Food in one insert tray in the toppings cooler is only partially covered. Corrective Action: Fully cover the tray.
- 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.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7: The hand sink near the toppings cooler is not working. Corrective Action: Repair the hand sink.
- F2.4 Are proper freezing and thawing procedures followed?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B: The thermometer inside one front reach-in cooler is broken. The liquid column is not continuous. Corrective Action: Discard the thermometer. Obtain a new NSF-certified refrigerator thermometer for the unit OR monitor temperature 2-3 times daily using the probe thermometer.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B(1): Inadequate sanitation. • Loose items and a small amount of food debris under racks inside the walk-in cooler • Residue build-up in the dishwashing area Corrective Action: Clean the areas identified. Do so regularly. F2.5B(2): A hand truck and wet-dry vacuum are stored at the wall under the dishwasher drain boards. This can obstruct and discourage proper cleaning. Corrective Action: Store this equipment in an alternate location so it doesn't obstruct work areas that require frequent cleaning. F2.5K: The handles of metal scoops stored at the toppings cooler are in direct contact with the bag liner of an in-use garbage bin. Corrective Action: Clean and sanitize the scoops and their storage container. Store the scoops and other utensils away from the garbage bin.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6B: A generic putty knife is used to scrape food contact surfaces. The knife is in poor condition and is not designed for this purpose. Corrective Action: Discard the putty knife. Replacement items must be smooth, durable, easy-to-clean, and suited for the intended purpose.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3: The Food Safety Plan could not be found at the time of inspection. Corrective Action: Locate the Food Safety Plan. Keep a physical copy at the premises or ensure a digital version can be accessed onsite.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.4: The complete Sanitation Plan could not be found. Corrective Action: Locate the Sanitation Plan. Keep a physical copy at the premises or ensure a digital version can be accessed onsite.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Observed employee wiping food prep surface with hand. Corrective Action: Ensure employees are using sanitation buckets (filled with 200 ppm Quats solution) with damp cloths to sanitize food preparations areas at minimum every 4 hours, or more frequently as needed.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Unsatisfactory cleanliness of premises. Food debris in hard to reach places, including: • Dish area • Dough mixer • Dry storage shelving Corrective Action: Clean under and behind all equipment and shelving. Operator may send photos of areas when cleaned to resolve infraction.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?