Red Swan Pizza
302-1500 Banks Rd Kelowna BC V1X 7Y1 · Restaurant - Food Service
3 inspections
- Monitoring
3 infractions
- 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.
- F3.4 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.
- F3.4D 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?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Documentation regarding pest control still needs to be provided
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Corporate plans need to be on-site for review when EHO requests during time of inspection
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Corporate plans need to be on-site for review when EHO requests during time of inspection
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
9 infractions
- F1.1 Are proper cooking procedures followed?
- Observation(s): A large stock pot of pizza sauce was left at room temperature during the time of inspection (approx. 1.5 hours). The cooking procedure was posted on the food preparation wall, where it stated that the pizza sauce must be cooked in one hour on low heat, then add spices, and cook for another 2 hours on medium heat. The cooking procedure did not state that the pizza sauce must be cooled in between stages.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): An open jar of minced garlic in oil was being stored at room temperature. Educated the operator on the risks associated with minced garlic stored in oil which creates an anaerobic environment allowing for the potential growth of Clostridium Botulism. All the fridge and coolers were observed to be below 4C. The freezer's temperature was -17C.
- F1.7 Are foods protected from contamination?
- Observation(s): The flour scoop was being stored inside the flour storage container, immersed in the flour. The operator was informed of the contamination risks of storing the scoop inside the container during the inspection.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): There was evidence of flies in the facility. There were no pest control for the flies that were observed (ie. fly traps).
- 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): 1. The meat slicer was being stored on the lower shelf of the food prep table that was soiled with food debris. 2. Old pizza sauce spatter and debris were observed on the back walls where the pizza sauce was being cooked. Spider cobwebs were also observed on top of storage shelves which indicates poor and irregular sanitation procedures. The operator was notified of these issues and stated that they will clean the walls and cobwebs. 3. The glass of the induction stove top where the large stock pot of pizza sauce was being cooked was cracked and broken. The operator was informed that the broken glass may become a physical hazard.
- 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.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): The pizza sauce in the large stock pot was being cooked on top of the back chest freezer. This location is not an approved area for food preparation.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food Safety Plan was not on site during the inspection. Educated the operator of the importance of the Food Safety Plan during the inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation Plan was not on site during the inspection. Educated the operator of the importance of the Food Safety Plan during the inspection.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): The operator could not provide/show a valid FOODSAFE certificate.
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F1.1 Are proper cooking procedures followed?