Skip to content
Loading map…

Red Swan Pizza

2-724 Sydney Ave Kamloops BC V2B 1M9 · Restaurant - Food Service

2 inspections

  1. Monitoring

    8 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): Employee was observed changing gloves without performing hand hygiene in between
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7A unsealed bag of sesame seeds, unsealed bag of tortilla chips, opened bag of croutons, opened bag of cooked sliced chicken breasts observed in the premises. Operator must ensure contents of opened bags of food are transferred to food grade bins with tight-fitting pest-proof lids. The lid for the sugar in the bin is broken and must be replaced. F1.7D cardboard boxes are being reused as containers in the premises( e.g., for portioned tortilla chips, inside the chest freezer for popcorn chicken, cardboard liner for the box for used pizza pans) -Operator to switch out the cardboard boxes to food grade containers made of washable material to allow routine washing/sanitizing.
      • F1.7A The operator must ensure that all food on the premises is protected from contamination.
      • F1.7D Food contact surfaces must be washed and sanitized to prevent cross contamination.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): Evidence of rodent(s) in premises observed ( droppings found on the side of the hand wash station basin)- other traps/bait stations were inspected and observed to be empty at time of inspection
      • F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
      • F2.2B The premises must be protected against entry of pests.
      • F2.2C The premises must be maintained free of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B holes/gaps in the ceiling must be plugged to prevent entry of rodents into premises ( e.g., pipe for the hand wash basin, holes in the ceiling beside the exhaust canopy) F2.5G Please read comments under F1.7A above ( opened bags of shelf-stable foods, opened bag of cooked chicken br. inside the line cooler)
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5G Foods must be stored in a manner to prevent contamination.
    • F2.6 Are the premises designed and equipped to ensure safe food handling?
      • Observation(s): F2.6B Please read the comment under F1.7D above ( cardboard boxes being reused, some of the boxes are soiled )
      • F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): EHO requests to see verification logs/checklists to confirm cleaning/sanitizing tasks are completed as stated on the Sanitation Plan ( esp. for surfaces that require cleaning and sanitizing every four hours; it is suggested to use a timer with alarm set at 4 hr intervals to alert staff to sanitize food contact surfaces, e.g., pizza cutting table food contact surfaces; cleaning and sanitizing logs must be used to document cleaning and sanitizing activities of employees and/or operator.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): Rafi holds a valid FS certificate (valid until Jan 2028) Owner's FS1 expired on Oct 29, 2025- EHO requests to see the new FS certificate for the Owner/Operator ( C. Singh).
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
  2. Monitoring

    0 infractions