Princeton's Pizza Party 2 For 1
5-136 Tapton Ave Princeton BC V0X 1W0 · Restaurant - Food Service
7 inspections
- Monitoring
6 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): At the time of inspection, a 3-compartment sink was observed. A designated handwashing basin was not observed at that time. The operator has introduced the raw potentially hazardous food (PHF) products to the facility (raw chicken and ribs). The operator informed that the raw food products were prepared outside of business operating hours, between 10am - 1pm. Due to the introduction of PHF, the facility is not able to operate with a 2-compartment sink and must upgrade to a 3-compartment sink method and a separate handwashing basin. Approved to operate while meeting the requirements that raw PHF are prepared and packaged outside of operating hours. Ensure to have a separate handwashing basin installed.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At the time of inspection, chlorine test strips were not available on site. Operator to ensure that test strips are available to determine the strength chemical sanitizers.
- 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): At the time of inspection, a separate hand washing sink was not observed on site. Ensure that a handwashing sink is installed. **Follow up by: TBD.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan on site. Operator introduced raw potentially hazardous food products for food prep. Ensure to update food safety plan when adding new food products to the menu.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan not available on site.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): FOODSAFE Certified staff not onsite.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): - please ensure food safety plan is current and readily available for review
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): - please ensure sanitation plan is current and readily available for review
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): - please ensure all main food handlers and sole-charge staff are FoodSafe (or equiv.) certified
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
1 infraction
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): - please upgrade your containers with direct food contact to food grade plastic/material
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Monitoring
3 infractions
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): - front prep cooler reading 7C; please use an accurate thermometer to check cooler temperature and ensure it is able to reliably keep foods at 4C or colder
- F2.2 - Is the premises free from a pest infestation?
- Observation(s): - evidence of pests in back corner of dry storage area; please clean-up with bleach water and monitor for any more activity
- F2.2A - The premises must be maintained free of pests.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - please install paper towel dispenser at back sink
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
6 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): - please confirm the cooling of your meat sauce
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): - walk-in cooler fan unit needs cleaning
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): - please remove duct tape on prep cooler doors
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): - staff washroom paper towel dispenser not stocked
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- F1.3 - Are proper cooling procedures followed?
- Monitoring
1 infraction
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Observation(s): owner does not have FoodSafe, but all other staff have it. FoodSafe now has an expiry date of 5 years so ensure those who took it before 2013 get the refresher course done before 2018.
- 16 - Does the operator and appropriate employees hold a valid FOODSAFE certificate?
- Monitoring
0 infractions