Red Swan Pizza
B-3603 32 St Vernon BC V1T 5N5 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
4 infractions
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Observation(s): F1.6 Canned food in storage had no expiry date. (Daniel roasted peppers) Corrective Action: F1.7 Ensure that all canned foods have the expiry date affixed.
- F1.6A All foods on the premises must be from an approved source.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5 1. The general floor of the facility was observed to be oily/greasy and very slippery. 2. Compressor cover in walk-in-cooler has visible dust build up. Corrective Action 1. The premises must be cleaned and degreased frequently to reduce slipping/ falling hazard. 2. Clean compressor outer casing to remove dirt build up.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): F3.3 Food safety plan was not available onsite. Corrective Action f3.3 Food safety plan must be available onsite
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): F3.3 Food sanitation plan was not available onsite. Corrective Action f3.3 Food sanitation plan must be available onsite
- F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
- Monitoring
2 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Do not store food items or ingredients such as cut vegetables beside the 3 compartment sink. All ingredients must be stored in the kitchen or food prep area separate from the 3 compartment sink. Note that all other food handling practices and procedures are very good.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Quats sanitizer must be tested and documented in daily operations log. Note that all cooer temps are monitored and documented.
- F1.7 Are foods protected from contamination?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): All cooler and hot holding temps must be monitored and documented daily, Quats sanitizer dispenser needs to be tested and documented daily.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Significant mold is present in the walk-in cooler on the walls and ceiling. Mold must be removed to render the walls and ceiling smooth and washable. Note that other than the above comment the facility is overall very well operated.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwash basin located in the kitchen was not functioning and unable to be used. A new unit has been ordered and will be installed in 3 days. The 3 compartment sink is currently being used as a handwash basin,
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Observed used cloths on counter. Continuous use throughout the day. Corrective Action: Submerge wiping cloths in buckets filled with sanitizer solution between uses to ensure no bacteria growth and surface contamination.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): No soap or paper towel at main kitchen hand sink. No paper towel in staff washroom. Corrective Action: Ensure handwashing stations are equipped with adequate supplies to ensure proper employee handwashing.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?