POW Pizza
1662 Sinclair Ave Windermere BC V0B 2L2 · Mobile Vendor Type B – Food Service
4 inspections
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Provide chlorine test strips to monitor sanitizer levels.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Some of the containers used for storage are soiled and require 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Observation(s): During time of inspection hot and cold running water were not available at handwashing sink or 3 compartment sink. Facility must ensure that both hot and cold running water under pressure and sufficient quantity is available to for handwashing, food preparation and ware washing. Facility to ensure waste water is being disposed of in an appropriate manner.
- F1.4A Hot and cold running water must be supplied in sufficient quantity and pressure to meet the needs of the premises.
- F1.4F Inadequate/malfunctioning waste water disposal system: Wastewater disposal must be done in accordance with the applicable legislation.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Facility must ensure handwashing sink is functional to facilitate proper handwashing.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwashing is to be done onsite in approved mobile unit.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.7 Are there handwashing stations available and properly supplied?
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.4 Does the premises have the key services (e.g. water, sewer, power) required to operate safely?
- Monitoring
0 infractions