Skip to content
Loading map…

Pizzarama Pizzaria

171 Nechako Centre, Kitimat, V8C 1M8 · Restaurant

7 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    3 infractions

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility (dry storage, between freezers, corner by broken hand washing sink, and below three compartment sink). Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Clean and sanitize area where droppings are located and monitor situation.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Observed mice droppings in facility, build up of food debris in bucket with pans and in corner by shelf used for storing pans, and grease build up on ceiling above oven. Food debris can attract pests.
      • Corrective Action: Operator to clean and sanitize any areas with food debris, grease build up and mouse droppings.
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Hand washing sink by prep cooler is not functioning properly.
      • Corrective Action: Operator to ensure that all equipment is in good working order.
  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    4 infractions

    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Rodents (e.g., mice) droppings were observed throughout the kitchen in cupboards, counters, behind equipment, on equipment and on floors.
      • Corrective Action: The kitchen and food storage areas must be thoroughly cleaned and disinfected to remove rodent droppings from all areas. This includes, but is not limited to: shelves, counters, floors, behind equipment, on equipment, etc. To facilitate this, all items on shelves and counters must be removed and equipment must be moved. Equipment, utensils, dishes, etc. must also be cleaned & sanitized. Operator was ordered closed to have this work completed.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer readily available in sanitizer containers or spray bottles. Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface. One cloth for wiping counters was available and it appeared dirty.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach or 200 ppm QUAT- follow manufacturer's specifications)
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Evidence of mice; droppings were noted in the facility. Rodents and other pests may cross contaminate foods and surfaces or contaminate human food with feces and urine, carry parasites and other diseases.
      • Corrective Action: Eliminate openings into the kitchen and food storage areas through which mice can enter (e.g., holes, gaps & cracks in walls & floors). Also, a pest control company must be hired to implement a permanent pest control program that includes monitoring, trapping, and recommendations to make the building rodent proof. Lastly, the Sanitation Plan must be updated with detailed pest control procedures including daily monitoring for signs of rodents and safe cleaning & disinfecting methods.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Inadequate facilities provided for hand washing. Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Operator is temporarily using one compartment from the three compartment sink as a hand wash station. Equipped with soap and paper towel.
  7. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Walls behind the 3-compartment sink and in other parts of the kitchen are damaged and/or worn and do not have surfaces that are durable and easy to clean.
      • Corrective Action: Walls behind the 3-compartment sink and in other parts of the kitchen must be repaired and/or refinished to provide a surface that's durable, easy to clean and non-toxic.