Pizza Pizza
2302 Nicola Ave Merritt BC V1K 1R6 · Restaurant - Food Service
6 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): NEW INFRACTION: Pizza hot holding must be a minimum of 60° C (140° F). Adjust the positioning of the heat lamps, or raise the pizza display, so that the pizzas being hot held are 60° C or hotter. Correct right away.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): NEW INFRACTION: Staff must have a probe thermometer to monitor the hot holding and cooking temperatures of foods. Required temperatures are on the food safety poster left at the time of inspection.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1. NOTE: Staff must monitor food temperatures and cooler temperatures daily to ensure that all processes are correct. All monitoring temperatures must be record on the company log sheet daily. All required temperatures are on the food safety poster left at the time of inspection. Correct right away. 2. INFRACTION NOT RESOLVED: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information left in the premises at the time of inspection, and develop/write the required food safety plan. 3. NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use, and keep on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): 1. INFRACTION NOT RESOLVED: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information left in the premises at the time of inspection , and develop/write the required sanitation plan. 2. NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use, and keep on site.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): NEW INFRACTION: The sole food handler at the time of inspection did not have FoodSafe Level 1 certification, or equivalent. The food handler(s) must have FoodSafe certification or equivalent. Correct right away.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information left in the premises at the time of inspection, and develop/write the required food safety plan. NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use, and keep on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): INFRACTION NOT RESOLVED: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information left in the premises at the time of inspection , and develop/write the required sanitation plan. NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use, and keep on site.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • NEW INFRACTION: Pizzas on display on the hot holding trays must be held at 60° C, or hotter. Adjust the hot holding units so that foods are held at correct temperature.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • INFRACTION NOT RESOLVED: This was previously out of compliance at previous inspection. The hot water temperature at the ware washing sinks and the hand wash sink is being maintained at too low of a temperature for proper manual washing and sanitizing of wares. A temperature of 45° C (113° F) to 49° C (120° F) must be maintained at the taps for proper washing and sanitizing. At the time of inspection the hot water temperature only reached 32° C (90° F) at the taps. Adjust water temperature.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • NEW INFRACTION: Interior Health has not received a food safety plan for this facility. All food service establishments are required by regulation to have a written food safety plan for the facility. Food handlers are required to understand the content of the food safety plan in order to ensure that all foods are handled, stored and prepared safely. Review the information attached with this report , and develop/write the required food safety plan. • NOTE: Check with your corporate office to see if there is a corporate food safety plan, or standard operating manual, available for use.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • NEW INFRACTION: Interior Health has not received a sanitation plan for this facility. All food service establishments are required by regulation to have a written sanitation plan for the facility. Food handlers are required to understand the content of the sanitation plan in order to ensure that the facility is maintained in a clean and sanitary condition at all times. Review the information attached with this report , and develop/write the required sanitation plan. • NOTE: Check with your corporate office to see if there is a corporate sanitation plan, or standard operating manual, available for use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • The hot water temperature at the ware washing sinks is being maintained at too low of a temperature for proper manual washing and sanitizing of wares. A minimum temperature of 45° C should be maintained in the sinks for proper washing and sanitizing. At the time of inspection the maximum hot water temperature reached was 41° C. Adjust water temperature.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Do not store/stack the clean food inserts in the 3rd wash sink; this 3rd wash sink must be kept available for the sanitizing of wares during the ware washing process. Also, storing clean inserts in the sink has the potential for exposing the inserts to recontamination when other items are being washed in the adjoining sinks. • Store the clean inserts on the racks above the triple ware washing sink, or find an alternative storage location.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • Corrected at time of Inspection. Any open food container marked "Refrigerate after Opening" must be placed back into a cooler.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): • At the time of inspection the temperature of the food preparation table cooler was 7 - 13° C. Recheck the temperature of the cooler to ensure that the temperature has lowered to 4° C or colder. Check right away. • The food preparation table cooler was not listed on the temperature check log sheet. Check this cooler daily, and record the temperature on the log sheet. Correct procedure right away.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Test strips for the quats sanitizer (Sanitol) were not on site. Purchase sanitizer test strips right away. • The probe thermometer may have been heat damaged; purchase a new probe thermometer for monitoring food and storage temperatures.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • The food safety plan could not be produced at the time of inspection. The food safety plan must be available on site. Correct right away.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • The sanitation plan could not be produced at the time of inspection. The food safety plan must be available on site. Correct right away. • In the kitchen, post a handwashing sign at the hand wash sink, post the
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?