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Randy's Pizza

958 COLE HARBOUR, COLE HARBOUR · Food Establishment

11 inspections

  1. Inspection

    2 infractions

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Eating Establishment Permit
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
  2. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Renew Eating Establishment Permit
  3. Inspection

    0 infractions

  4. Inspection

    1 infraction

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning is required along perimeter of kitchen, including under/behind shelving units, cooking equipment and prep tables.
  5. Inspection

    2 infractions

    • 23(1)(a) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to (a) protect food from contamination;
      • Ensure donair slicer is washed and sanitized a minimum of every 4 hours when in constant use.
    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Cleaning is required along perimeter of kitchen, including under/behind shelving units, cooking equipment and prep tables.
  6. Inspection

    0 infractions

  7. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Facility's Eating Establishment permit is expired. Ensure permit is renewed.
  8. Inspection

    1 infraction

    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Facility's Eating Establishment permit is expired. Ensure permit is renewed.
  9. Inspection

    2 infractions

    • 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done: (a) the food establishment and equipment are maintained, cleaned and sanitized;
      • Hand soap dispenser at back hand sink in kitchen is not working properly. Equip hand sink with liquid hand soap.
    • 9(a) An operator must renew a permit, other than a temporary permit, on or before the expiry date by submitting a completed renewal application to the Minister on a form approved by the Administrator together with all of the following: (a) the applicable fee prescribed in Section 5;
      • Facility's Eating Establishment permit is expired. Ensure permit is renewed.
  10. Inspection

    0 infractions

  11. Inspection

    2 infractions

    • 19(1)(e) A food establishment must be located, designed, constructed and maintained to ensure all of the following: (e) that there is effective protection to prevent the access and sheltering of insects, rodents and other pests.
      • The back door of the restaurant that opens directly onto the food preparation and storage area was propped open at the time of the inspection. Flies were noted inside the restaurant at the time of the inspection. If the back door must be kept opened to because of the temperature inside the kitchen, install a screen for the back door.
    • 33(1) An operator must ensure that the temperature of food is controlled so that the food does not deteriorate or become inedible or unsafe.
      • Excessive temperatures noted on the top portion of the preparation refrigerators. Keep the lids closed when not in use to prevent food from becoming inedible or unsafe.