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Pizza Pizza

231-450 Lansdowne St Kamloops BC V2C 1Y3 · Restaurant - Food Service

2 inspections

  1. Monitoring

    2 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • As with the previous inspection, sanitizer concentration is not being maintained at the recommended levels. Quat test strips onsite but can't be accessed by staff as the plastic container they are stored in could not be opened. No instructions on mixing near the sinks. Concentration in bottles was excessive. Look into a chemical dispensing system that does the dilutions for you as this has been an infraction before. • Remove cardboard from shelf in front upright cooler. All surfaces must be washable.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Staff on duty unable to produce a valid Food safe certificate
  2. Monitoring

    4 infractions

    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): • Quat sanitizer concentration in spray bottle exceeding manufacturers recommended concentration. • Staff is "guessing" how much Quat concentrate to put in the spray bottle and 3 rd compartment of the sink. • Staff was not testing with Quat test strips concentration of sanitizers.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): • staff on duty could not show temperature records for the food premise.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): • More training to be provided to staff on the use of sanitizers. How to mix them, where to use them, how to test concentrations.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): • Staff on duty could not present a valid food safe certificate.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.