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Pizza Pizza

1513 Highway 16 East, Vanderhoof, V0J 3A1 · Restaurant

5 inspections

  1. Routine Inspection

    0 infractions

  2. Follow-Up Inspection

    4 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Temperature of the second prep cooler by the stove containing potentially hazardous foods(cheese, pizza sauce, garlic butter) was measured above 4°C. (Public Health Significance) - Potentially hazardous foods stored in the temperature danger zone (4°C-60°C) for more than 2 hours can cause growth of disease causing pathogens. Such contaminated food items if consumed can cause food borne illness.
      • Corrective Action: As the PHF were not stored in the cooler for more than 2 hours the operator transferred them to a working cooler under 4°C. All potentially hazardous food items should be stored at a temperature below 4°C or above 60°C.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Food handling equipment (can opener) had build-up of food residuals and is not adequately washed and sanitized. (Public Health Significance) - Food residuals left on inadequately cleaned can opener are exposed to room temperature which may lead to growth of disease causing pathogens and toxins, such food handling equipment (can opener) may cross-contaminate other food products when reused.
      • Corrective Action: All food handling equipment should be adequately washed, rinsed and sanitized.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Second prep cooler by the kitchen stove was unable to maintain the required regulated temperature of 4°C or colder. (Public Health Significance) - Cold food (potentially hazardous food) storage equipment should always maintain the required regulated temperature of 4°C or colder to prevent the food items entering the temperature danger zone (4°C - 60°C). Food items stored in the temperature danger zone for prolinged periods can cause food borne illness.
      • Corrective Action: Ensure that prep cooler is repaired/replaced such that it maintains the regulated temperature of 4°C or colder.
    • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Dishwasher which is not in-use is being stored in the food premises. (Public Health Significance) - Items not required in food premises when stored can cause unecessary clutter and may impede cleaning practices
      • Corrective Action: Ensure that the dishwasher which is not in use, is removed from the food premises.
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    5 infractions

    • 104 - Permit not posted in a conspicuous location [s. 8(7)]
      • Observation: The Health Permit was not conspicuously posted in a location that is visible to the public.
      • Corrective Action: Locate/Replace your Health Permit. Ensure your Health Permit is conspicuously posted.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Pizza handling equipment was found on the floor in a grease stained cardboard box.
      • Corrective Action: Ensure all equipment used for handling ready-to-eat food products is stored in a way that prevents contamination.
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of an ant presence throughout the whole facility was documented during inspection. (Public Health Significance) Pests may cross contaminate foods and surfaces or contaminate food products intended for consumption.
      • Corrective Action: Remove any pest attractants such as food and water, eliminate access to the building and routes they use inside. Trap and remove the pests. The use of a professional pest control operator is recommended. Clean and sanitize areas where food debris is present (Includes: underneath equipment, storage areas, counters, and walls.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris and food products were found on the floor, walls, and equipment that was not in use.
      • Corrective Action: Ensure to maintain your facility and all of your equipment are per your approved sanitation plan.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: During inspection the dishwasher was broken. Additionally, the detergent feeding mechanism was routed directly into a bleach bottle.
      • Corrective Action: Repair your dishwasher to ensure your equipment is in good order. Additionally, use the equipment as manufactured directed to avoid future equipment issues.
  5. Initial Inspection

    0 infractions