Red Tomato Pies
370 Proctor St Williams Lake BC V2G 1S1 · Restaurant - Food Service
9 inspections
- Monitoring
6 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The rear door has a noticeable gap in it and needed to be better sealed to prevent pest entry
- F2.2B The premises must be protected against entry of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The dishwasher did not have chlorine in its cycle. The chlorine bottle was observed to be empty. Staff replaced the empty container of chlorine with a new container during inspection.
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -The standing stainless steel freezer in the rear of the kitchen had a significant buildup of food debris inside and needed to be cleaned. -The magnet for holding food handling equipment in the walk in cooler was dirty and needed to be cleaned.
- 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.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): The front end handwashing sink in the gelato area did not have hand soap and was obstructed due to cleaning supplies being stored in the sink. Staff removed these supplies and equipped the sink with soap.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): The facility did not have a sanitation plan available at time of inspection. A guide was provided to 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): No staff initially onsite had FOODSAFE certification or equivalent. An employee with valid FOODSAFE certification or equivalent needs to be present during all hours of operation.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): At time of inspection, there were no test strips available to routinely test for the correct chemical concentration. This is necessary to ensure proper sanitation.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Dishwasher running low on sanitizer. On initial test, dishwasher was not dispensing solution due to low volume in the sanitizer bucket. Corrected during inspection.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): This is a larger building, back area of building being used for storage. Operator stated a lot of work has been done to try and clean / declutter these areas. F2.5B: Facility had just received shipment of food. However, multiple areas where food products are being stored on the ground. F2.5D: Observed sanitizer bottle without a label. All containers holding a chemical must be labelled. F2.5E: Clutter can hinder proper workflow and cleaning. If not in use, items should be removed to allow for proper cleaning and maintenance of the facility.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B: Ensure hard to reach corners are being cleaned regularily. F2.5C: Ensure wiping cloths are laundered between each use. F2.5G: Cardboard was found throughout the facility. Corrective Action: Remove all cardboard from the facility. Ensure all surfaces are durable and easily cleanable.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): F3.1A: Facility had no permit posted. Corrective Action: Contact the local environmental health office to order a replacement permit and have it posted in a location that is visible to the public (250-395-7620).
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Two of the three prep coolers are at from 9°C to 12°C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Observation(s): Revised plans required. Plans should include Ja La To addition.
- F3.3A - Changes to the premises must only be made with approval of plans and specifications by the health officer.
- F3.3 - Is the premises construction and layout unchanged and in accordance with approved plans?
- Monitoring
0 infractions
- Monitoring
0 infractions