Pizza Pizza Restaurant #581
102-1208 Tranquille Rd Kamloops BC V2B 3K2 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): F1.5 Operator was observed performing hand hygiene-he didn't follow the proper sequence ( #6 step was done prior to step #5) as per Wash Your Hands! sign ( same content as Ecolab hand wash sign) The other food handler was observed re-contaminating hands ( by wiping with re-usable soiled rag) after washing hands prior to donning the disp. gloves.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 please read the comment under F2.7
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7C Paper towel dispenser ( front) was malfunctioning
- 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.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
6 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): F1.7A Please see comment under F2.5K and F2.2A
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A A roll of QT-10 test strip had an expiry date of Aug 2023. Operator must ensure monitoring supplies being used in establishment are not expired/ defective and are regularly calibrated to ensure accuracy in measurements of Critical Limits.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): F2.2A An opened bag of Durum Semolina flour was observed stored under the prep table. Operator must ensure that contents of opened bags of food are transferred to food-grade bins with tight-fitting, pest-proof lids.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5K Washed/sanitized food contact surfaces ( plastic inserts for pizza ingredients) were allowed to make contact with contaminated items, ( e.g., unwashed personal items, such as lunch bag for staff/operator).
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6G Norbec walk in cooler does not have a light fixture
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): F2.7B One of three hand wash stations in the establishment does not have a pre-filled soap dispenser.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F1.7 Are foods protected from contamination?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): sliced pizza (pepperoni) under the heat lamps were checked for internal temp. The temperatures observed were 56 and 57°C
- F1.7 Are foods protected from contamination?
- Observation(s): prepped meats in 1/2 insert containers in the Walk in Cooler are not labelled with Use By dates to ensure they are protected from spoilage microbes
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A and K Re-usable pizza screens are being stored in soiled cardboard boxes; Exhaust hood ( ducts) canopy is due for servicing by a Contractor ( 3rd party professional exhaust hood maintenance company).
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Staff do not know where the food safety plan is kept in the premises-Operator must ensure staff are trained in the use of the food safety plan.
- 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): Staff do not know where the sanitation plan is kept in the premises-Operator must ensure staff are trained on the use of the sanitation plan.
- 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.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Swati Rathee does not hold a valid FOODSAFE 1 ( or equivalent) Certificate.
- 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?