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Pizza Pizza (112th St)

120 - 8380 112th St, Delta · Restaurant

14 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    1 infraction

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Knives, pizza cutters, and metal scrapers stored inside the crevice between the prep cooler and prep table.
      • Corrective Action(s): Do not store utensils in between crevices of tables as it is hard to clean and sanitize inside the crevices. Operator removed the utensils and will wash and sanitize them. Store these utensils in a clean container.
      • Violation Score: 5
  3. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza slices in the front display counter measured at 45C. No time tracking log recorded during inspection. Follow food safety plan on how to time-track pizza slices stored at below 60C. Operator found existing log and began to keep track at time of inspection. As per food safety plan, discard pizza if not sold within 1 hour.
      • Corrective Action(s):
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): QUATs sanitizer in spray bottles measured at 50-100ppm. Sanitizers were remade at 200ppm. Follow sanitation plan and replace sanitizer solutions every 2 hours.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cloths used for cleaning food contact surfaces are not stored in sanitizer buckets. Food debris observed on cloth. Cloths were discarded and replaced with new ones during inspection.
      • Corrective Action(s): Obtain sanitizer bucket for soaking cloths. Cloths for wiping surfaces must be soaked in 200ppm QUATs sanitizer bucket to prevent bacteria growth. Do not use food storage containers for sanitizers.
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza slices stored at room temperature and no timers used to track how long pizza is kept out of temperature control.
      • Corrective Action(s): If using time instead of temperature as a control, you must keep a log when food is made and discarded (maximum hold time for pizza slices is 1 hour as per your food safety plan). Follow your food safety plan.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottles registered 50 ppm quats.
      • Corrective Action(s): Sanitizer spray bottles were re-filled with a quats solution of 200 ppm. Obtain test strips to verify strength and check and change solution routinely.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Leftover canned food stored in the can.
      • Corrective Action(s): Transfer leftover canned food into another food grade container. Corre
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Spray bottles were labelled with the wrong chemical.
      • Corrective Action(s): Ensure bottles are labelled correctly. Correct immediately.
      • Violation Score: 3
  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Follow-Up Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Repeat Violation
      • Ambient alt temperature of 3 door pizza cooler registered at 12C internal temperature of cooked checked at 7C.
      • Corrective Action(s): Use this cooler to store potentially hazardous food (chicken, cheese, cut vegetables) for a maximum of 4 hours and then discard OR 2 hours and then place back in a cooler at 4C or less. Documentation must be kept. Discussed with operator.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Repeat Violation
      • 3 door pizza prep cooler has not been repaird.
      • Corrective Action(s): Repair cooler so that is able to maintain a temperature at 4C or below
      • *Operator stated technician to come on site Monday and has adjusted them of some way to repair cooler in the interm. Date to be corrected by IMMEDIATLY
      • Violation Score: 3
  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: 3 door pizza prep cooler ambient air temperature 8 C. Internal temperature of cheese at 7.5 C and internal temperature of cooked chicken at 7.5 C.
      • Corrective Action(s): Potentially hazardous foods must be stored at 4 C or below. Adjust temperature of cooler so that it is at 4 C or below or re-locate foods to a cooler that is able to maintain a temperature of 4 C.
      • Correct immediately.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Flies in the dishwashing area.
      • Corrective Action(s): Ensure area is free of flies and all pests. Increase frequency of cleaning/removing garbage.
      • Grease trap should not be causing a foul odour - please look into this.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Pizza prep cooler has an ambient air temperature of 8 C. This is a repeat violation.
      • Corrective Action(s): Ensure all coolers are able to maintain a temperature of 4 C or below. Adjust/repair as needed.
      • Correct immediately.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Pizza prep cooler bottom section air temperature at 6.6 C and potentially hazardous foods ranging from 6-7 C. Top section foods are ranging between 6-8 C.
      • Corrective Action(s): Repair/adjust cooler so that the ambient air temperature is 4 C or below.
      • Potentially hazardous foods must not be stored in at more than 4 C for more than 2 hours.
      • Use walk-in cooler for extra products.
      • Keep inserts lids shut.
      • Correct immediately.
      • *Staff adjusted the temperature setting at the time of inspection, check again in 1 hour and then check every 2 hours.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: 1. Front hand sink - was plugged in. This is a hand sink only - there is no reason to plug hand sink in. Garbage bin with lid does not open with foot pedal.
      • 2. Hand sink near the pizza prep table has a leak.
      • 3. Back hand sink not equipped with soap or paper towel.
      • Corrective Action(s): Ensure all hand sinks are equipped with hot/cold running water, liquid soap and single use towels.
      • Repair leak.
      • Replace garbage bin.
      • Correct immediately.
      • Violation Score: 5
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Staff member on-site does not have FOODSAFE Level 1 or equivalent. Operator absent at the time of inspection.
      • Corrective Action(s): Ensure that at least one person on duty has FOODSAFE Level 1 or equivalent in the operator's absence. Correct by March 5, 2023.
      • Violation Score: 1
  12. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Dirt/debris observed behind and underneath equipment.
      • Corrective Action(s): Clean underneath and behind equipment. All surfaces should be clean and free of dirt. Increase frequency of cleaning.
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Coolers not equipped with thermometers.
      • Corrective Action(s): Place a functioning thermometer in each cooler. Correct immediately.
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink not set up for manually ware-washing. Staff were going to use some utensils that had only been rinsed but not sanitized.
      • Corrective Action(s): Staff set up the three compartment sink for manual warewashing. Sanitizer compartment registered for 200 ppm for Quats. Properly dishwashing includes 4 steps: wash, rinse, sanitize and air dry. Ensure this is method of dishwashing is set up at all times. Verify concentrations with test strips.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Open can of pineapples left in tin can.
      • Corrective Action(s): Transfer leftover contents of tin can into a food grade container.
      • Do not leave leftovers in tin can.
      • Do not use dented cans.
      • Violation Score: 3
  14. Routine Inspection

    0 infractions