Pizza Pizza Windermere
1468 Hwy 93/95 Windermere BC V0B 2L0 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): 1. 3 door cooler temperature was 10°C. Potentially hazardous foods should be store at 4°C or colder. 2. Observed open sauce being store at room temperature that requires refrigeration. Ensure items are being stored according to manufactures instructions.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): No running water to 3 compartment sink. Operator had already contacted a plumber to investigate the issue and they were going to come later that day. Water still provided at another sink for handwashing purposes.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Area around cooking equipment is soiled/has debris and requires cleaning. Also area under shelves and counters requires cleaning. 2. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 3. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 4. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean. 5. Observed open cans of food being stored in cooler. Once cans are open any remaining foods should be transfer to a food grade container for storage. 6. Some of the coving where the walls meets the floor is falling off the wall or missing. Coving should be added where the wall meets the floor to help facilitate proper cleaning.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Area around cooking equipment is soiled/has debris and requires cleaning. 2. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 3. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 4. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispensers were empty at handwashing sink in kitchen, staff washroom and customer washroom. To help facilitate proper handwashing paper towel from a dispenser should be provided.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
5 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): Water samples must be submitted on a month basis for biological analysis.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Pizza oven had build-up of debris and requires a through cleaning. 2. Ventilation hood is soiled and requires cleaning. 3. Area around cooking equipment is soiled/has debris and requires cleaning. 4. Countertop is damaged on ends. Counters should be smooth, durable, impervious, and easy to clean. 5. Observed peeling paint on ceiling in walk-in freezer. Peeling paint could contaminate open boxes of food below. Peeling paint should be fixed to prevent contamination of food. 6. Pizza wire racks were being stored in a dirty carboard box. Pizza wire racks should be cleaned and sanitized after use and then stored in a sanitary manner. 7. Flooring near 3 compartment sink is damaged/separating and requires repair to be smooth, durable, impervious and easy to clean. 8. Dry food storage area shelving is worn is some areas. Shelving should be smooth, durable, impervious, easy to clean and preferable light in color. Dry food storage area shelves also require cleaning. 9. Coving falling off the wall near staff washroom should be re-adhered to the wall.
- 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.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Light in walk-in cooler was not working during time of inspection. Food storage spaces must be adequately lit.
- 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): No soap provided in staff washroom. Soap from a dispenser must be provided to facilitate adequate handwashing. Customer washroom paper towel dispenser was not functional. Paper towel from a dispenser should be provided to facilitate proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): During time of inspection only one worker present who had not completed their food safe course. At all times food is being prepared and served someone must be present who has successfully passed a course in food safety.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?