Real Things Pizza
961 Robinson Ave Naramata BC V0H 1N0 · Restaurant - Food Service
8 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): Three sink compartments are available. Manual dishwashing takes place using two sink compartments. Two sink compartments are acceptable as long no reusable dishware is provided for the public and manual dishwashing can keep up with the needs of the premises. Poster will be provided for dishwashing in two sink compartments. Chlorine sanitizer solution in spray bottle was greater than 200 ppm. Diluted concentration (100-200 ppm) made in spray bottle during inspection. At concentrations above 200 ppm a potable water rinse is required.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Observation: No chlorine test strips on site. Corrective Action: Ensure there are sanitizer test strips for each type of sanitizer in use on the premises.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): The main coolers are 4C or colder. The small undercounter fridge is at 6Cand needs to be 4C or colder.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The sanitation plan needs more details. Write down what to clean, how often to clean and what chemical to use.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Condiment cooler #2 sometimes is above 4C. This cooler back is open to the walk-in cooler and a fan in the walk-in blows cold air into the condiment cooler. Today a box was in front of the fan and the fan plug was not hooked up properly so the temperature was 8C. The cooler had just been stocked so this had just occurred. Perishable foods need to be removed from this cooler and placed in a properly working cooler, except during the limited time the pizza place is open. Please send a copy of the written instructions to staff regarding this issue. Upright freezer outside is warmer than -18C and needs to be defrosted ASAP.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
6 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Prep cooler 1 works off the walk-in cooler. It did not have the fan on overnight and temperatures were above 10C. All meats were discarded and the fan turned on.
- 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): Keep a daily temperature Log of the cooler temperatures.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Label and date all foods Not in their original container.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Walk-in cooler lighting to be improved.
- F2.6G Premises must be provided with artificial lighting that is sufficient to permit sanitary operation and maintenance of the premises.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions