Pizzeria Mercato
460 Sarah Rd Invermere BC V0A 1K3 · Restaurant - Food Service
11 inspections
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked concentration of chlorine in mechanical dishwasher and found to be <25 ppm. Ensure sanitizing concentration is sufficient to sanitize items being washed.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of pizza prep cooler and found it to be 7°C. Potentially hazardous foods should be stored at 4°C or colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Checked concentration of chlorine in mechanical dishwasher and found it to be 0ppm. Dishwasher must have sufficient levels of chlorine to ensure dishware is being sanitized.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed meat slicer was soiled. Ensure meat slicer is cleaned and sanitized thoroughly after use.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Checked temperature of food items in pizza cooler and found them to be 7°C. Potentially hazardous foods should be stored at 4°C of colder.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide an accurate probe thermometer to help monitor food temperatures. Provide chlorine test strips to help monitor sanitizer levels.
- 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.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Mechanical dishwasher sanitizer level tested and found to have 0ppm chlorine. Chlorine in mechanical dishwasher should be at least 50ppm. Until mechanical dishwasher can be repaired, cleaned dishware and utensils should be soaked in a sanitizing solution and then air dried.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Two of the soap dispensers at handwashing stations were not functioning during time of inspection. Soap from a dispenser should be provided to help facilitate proper handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan must include all items that require cleaning/sanitizing.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1. Quats sanitizer in spray bottles was approximately 100ppm. Quats is required to be 200ppm. 2. Scoops in dry goods bins were stored with the handles in the dry goods. Ensure the scoops are always stored in a sanitary fashion (out of the bin or with the handles not in contact with food)
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): Scoops in the dry goods bins were stored with the handle in the food. Ensure scoops are stored in a sanitary fashion - either out of the bin or with the handles out of the food.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?