ROB BITARS PIZZA PASTA GRILL INC
689 HIGHWAY 2, ELMSDALE · Food Establishment
10 inspections
- Inspection
0 infractions
- Inspection
3 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- The hand washing stations are for hand washing only.
- 27(d) A food establishment must develop and demonstrate policies and procedures for personnel that ensure that a person entering a food handling area or engaging in an operation in a food establishment who comes into contact with food meets all of the following:
(d) the person washes their hands as often as is necessary to prevent contamination of food;
- Glove use does not replace the need to wash hands. When gloves are being exchanged, the employee must thoroughly wash their hands between discarding the soiled pair of gloves and wearing the fresh pair of gloves.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing a detectable concentration of sanitizer during the rinse cycle. Purchase and use a sanitizer that is designed for use in a bar dishwasher. Until this is done, the bar dishware may be washed in the kitchen mechanical dishwasher, or manually washed, rinsed, and sanitized.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing sanitizer during the rinse cycle.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
1 infraction
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing sanitizer during the rinse cycle.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- Inspection
2 infractions
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- The shipping container take-out was designed and built without the involvement of a Public Health Inspector.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing sanitizer during the rinse cycle.
- 18A A person must not begin to construct a new food establishment or renovate or expand an existing food establishment until construction plans and specifications are submitted to and approved by an inspector.
- Inspection
0 infractions
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Particle board on the racks in the walk-in refrigerator and freezer are soiled and are not easily cleaned and sanitized. If solid shelving is required inside the walk-in units, it must meet the requirements of 19(1)(c)
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing detectable amounts of sanitizer during the rinse cycle. Do not use the bar dishwasher to clean dishware until the dishwasher is demonstrated to sanitize appropriately.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
2 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Particle board on the racks in the walk-in refrigerator and freezer are soiled and are not easily cleaned and sanitized. If solid shelving is required inside the walk-in units, it must meet the requirements of 19(1)(c)
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing detectable amounts of sanitizer during the rinse cycle. Do not use the bar dishwasher to clean dishware until the dishwasher is demonstrated to sanitize appropriately.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Inspection
3 infractions
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- Particle board on the racks in the walk-in refrigerator and freezer are soiled and are not easily cleaned and sanitized. If solid shelving is required inside the walk-in units, it must meet the requirements of 19(1)(c)
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;
- The counter top above the bar dishwasher is deteriorating and pieces of the deteriorating counter top are falling into the dishwasher. Repair or replace the section of the counter top above the dishwasher.
- 29(2)(a) A maintenance, cleaning and sanitation program must include procedures to ensure that all of the following are done:
(a) the food establishment and equipment are maintained, cleaned and sanitized;
- The bar dishwasher was not providing detectable amounts of sanitizer during the rinse cycle. Do not use the bar dishwasher to clean dishware until the dishwasher is demonstrated to sanitize appropriately.
- 19(1)(c) A food establishment must be located, designed, constructed and maintained to ensure all of the following:
(c) that the surfaces and materials are durable, non-toxic and are easy to maintain, clean and sanitize;