Pizza Pizza
497 Eden Rd Clearwater BC V0E 1N1 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No thermometer inside the hot holding unit - supply thermometer for hot holding unit. • Small freezer beside deep fryer requires a thermometer. • No thermometer located inside the pizza prep fridge - supply a thermometer for inside the prep fridge. Corrected during inspection. • Quats (QT10) test trips required for sanitizer (expired).
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • REPEAT INFRACTION: Boxes and supplies stored in front of hand sink. Plastic inserts stored inside the hand sink. The sink must be accessible at all times. Given this is a repeat infraction, enforcement action may be taken should Health Officer note the hand sink not easily accessible at subsequent inspection(s). Move all items today and ensure staff DO NOT store any items in front of, or in the sink. Recommend placing a sign at the handwash station that advises it must be kept clear at all times.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Please ensure that temperature logs are maintained for the freezer/cooler and hot holding in the food premises. Begin today and supply logs to Health Officer on date noted.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Sanitizers and cleaners must be labelled to identify contacts (sanitizer in bottles not labelled sanitizer): Corrected during inspection. • Do not store food in opened cans - food must be transferred to food grade containers once opened: Corrected during inspection.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Handwash station was not easily accessible and out of paper towel at the time of inspection: Corrected during inspection. Do not block the designated hand wash sink.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food safety plan could not be located onsite. Provide copy onsite on or before date noted.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan must be kept onsite - could not be located. Provide and keep a copy onsite on or before date noted.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Thermometers required for fridges and freezers that do not have internal thermometers. (unit built in thermometers can be inaccurate).
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Do not store pizza delivery boxes and items directly in front of the handwash station, this area must be kept clear for easy access to handwashing - corrected during inspection.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Permit to be posted in view for public.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Temperature logs must be kept up to date - Last temperature logs noted to be May 2023. Begin logging as per your operating procedures and send a copy of the temperature logs via email to Health Officer on date noted above. • Food safety plan supplied onsite.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): • Staff member that was initially on shift alone did not have FOODSAFE or equivalent - during inspection, operator attended and Operator had valid FOODSAFE - valid 2026 • Note: in absence of operator, at least one staff member at all times must have FOODSAFE or equivalent.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?