Skip to content
Loading map…

Rodho's Pizza

716 2nd Avenue West, Prince Rupert, V8J 1H3 · Restaurant

13 inspections

  1. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple food items were found uncovered (without lids or protective covering) at the time of inspection, leaving them open to contamination. (Public Health significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. 2. The scoop for the ice machine was observed to be placed inside the ice machine. (Public Health Significance): Improper storage of scoops can contaminate ice, especially when scoops come into contact with unsanitized surfaces or direct hand contact.
      • Corrective Action: 1. Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff. 2. Scoops must be stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from other objects or surfaces.
  2. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The scoop for the ice machine was observed to be placed directly on top of the machine. (Public Health Significance): Improper storage of scoops can contaminate ice, especially when scoops come into contact with unsanitized surfaces or direct hand contact.
      • Corrective Action: Scoops must be stored in a clean, designated container or food-grade holder when not in use to prevent potential contamination from other objects or surfaces.
  3. Routine Inspection

    3 infractions

    • 205 - Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: (CORRECTED DURING INSPECTION) Refrigeration temperatures were slightly elevated (greater than 4°C) at the time of inspection. The refrigeration unit in the kitchen containing potentially hazardous foods such as chicken, vegetables, and yoghurt was found to have fluctuating temperatures between 8–10°C. Staff had no recorded temperature logs available to verify temperatures. (Public Health Significance) Refrigeration temperatures for perishable foods must be maintained at 4°C or below to prevent the growth of disease-causing bacteria and toxin production.
      • Corrective Action: All potentially hazardous foods (e.g., marinated chicken, eggs, yoghurt) were moved to the functioning walk-in cooler at the time of inspection. The operator must ensure that refrigeration temperatures are recorded daily. If elevated temperatures are observed, the operator must immediately move potentially hazardous foods to a working cooler or discard affected foods and have the unit serviced. Refrigeration units must be monitored, logged, and maintained to consistently operate at 4°C or below.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1. Multiple food items were found uncovered (without lids or protective covering) at the time of inspection, leaving them open to contamination. (Public Health significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. 2. Plastic bags with marinated chicken stored in the refrigeration unit and freezer were found to be torn, unlabelled, and some were leaking at the time of inspection. (Public Health Significance): Torn or unlabelled packaging can lead to contamination, temperature abuse, and improper identification of food products, increasing the risk of bacterial growth, cross-contamination, and foodborne illness.
      • Corrective Action: 1. To prevent contamination, all foods must be covered,or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects and staff. 2. All marinated or potentially hazardous foods must be properly labelled with the date of preparation and stored in intact, food-grade bags or containers to prevent contamination and ensure safe handling.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The kitchen showed excessive grease, dirt, and food buildup on storage areas, counters, equipment surfaces and handles, tap faucets, walls near handwashing stations, refrigerator door handles, and the floor of the entire kitchen. (Public Health Significance): Grease, dirt, and food debris promote bacterial growth and increase the risk of foodborne illness. Contaminated surfaces can lead to direct and cross-contamination if not properly cleaned and sanitized.
      • Corrective Action: The operator must ensure that the entire kitchen premises, including all equipment, utensils, prep counters, food contact surfaces, kitchen floors, and walls, are consistently maintained in a clean and sanitary condition at all times of operation.
  4. Complaint Inspection

    0 infractions

  5. Complaint Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Evidence of physical contamination found within pizza. (Public Health Significance): Contamination from physical, chemical and biological hazards can lead to serious illness or injury.
      • Corrective Action: Ensure the area where pizza and other foods are prepared are clear, clean and disinfected away from physical, biological, and chemical contamination as contamination of all kinds can cause serious illness or injury. Modify practices so this does not occur again.
  6. Routine Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Foods were left uncovered and exposed to potential contamination: At the time of inspection, pasta and marinated pork ribs were observed in containers without lids, stored in the refrigerated cabinets beneath the prep cooler at the front station. (Public Health Significance): Contamination of food due to contact with objects, people, pests, or chemicals can pose serious health risks. To prevent foodborne illness, all food must be properly covered and protected from any form of contamination.
      • Corrective Action: The operator was advised to cover both uncovered foods, and this was corrected at the time of inspection. To prevent contamination, all foods must be covered or otherwise protected from airborne contaminants, drips from raw foods, and contact with objects and staff.
  7. Follow-Up Inspection

    1 infraction

    • 209 - Repeat Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Dispensing scoops/spoons were found resting on top of food products,specifically, one scoop was found in the meat sauce, and another was observed inside the cheese container. (Public Health significance): Storing scoops directly inside food containers can lead to contamination and cross-contamination when employees come into hand contact with the food product. Scoop handles must remain clear of the product to prevent direct hand contact and reduce the risk of contamination.
      • Corrective Action: Scoops must be stored separately from food containers to prevent contamination. Ensure they are placed in a designated area, container, or food-grade holder when not in use.
  8. Follow-Up Inspection

    2 infractions

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Foods were left uncovered and open to contamination. Various buckets of food in the front stand up refridgerator as well as olives and pineapple in the cold prep table were left open to contamination. (Public Health Significance): Contamination of food from contact with objects, people, pests or chemicals can cause serious illness.
      • Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff.
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: Food stored in metal cans. Shrimp were stored in liquid in an old diced tomato metal can in the stand up refrigerator in the front by the pizza oven. (Public Health Significance): Some foods can leach some components from metal cans and cause illness.
      • Corrective Action: Store foods in durable food grade containers only.
  9. Routine Inspection

    11 infractions

    • 101 - Repeat Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Inadequate lighting in the hallway with the freezers near the dining room. (Public Health Significance): Inadequate lighting can lead to inadequate cleaning and sanitizing of the area. Inadequate cleaning and sanitizing potentially may lead to pathogenic organism growth which can cause serious illness.
      • Corrective Action: Add lighting to the hallway to make the area brighter to help facilitate cleaning and sanitization.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Potentially hazardous cold foods are stored at above 4°C. Probe temperatures of the cheese in the prep table were 9.8°C at time of inspection. (Public Health Significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness
      • Corrective Action: Move potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, monitor and adjust the temperatures or have serviced, as required. Do not store any products in the prep table until it is able to maintain a temperature of 4°C or less at all times. Add an internal thermometer to the prep table to monitor temperatures.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: All dry goods in the back of the kitchen were stored in non- food safe containers including flour being stored in a garbage can with a pot lid on top. (Public Health Significance) Non- food safe storage containers may leach chemical contamination from the container into the food product inside and can cause serious illness.
      • Corrective Action: Replace all of the dry storage containers with food grade storage containers.
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: (CORRECTED DURING INSPECTION) Various implements used a scoops are left in product for ongoing use including ingredient bins, ice machines, ready to eat product. (Public Health Significance) Improper scoops and scoop storage exposes items to bare hand contact and potential contamination.
      • Corrective Action: Store scoops so that foods are not exposed to the handles or bare hand contact. Store food scoops in a sanitary manner and clean and sanitize them regularly.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Metal shelving unit in the walk in cooler has a layer of grime on it and is also rusting. (Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Replace the rusting shelves with new ones that are of suitable design, and easy to clean.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: The whole facility has a layer of grime and is not maintained in a sanitary condition.(Public Health Significance) Surfaces in unsanitary conditions provides pests, such as mice, ample supply of food and places to hide in the facility. Pests carry diseases that can cause serious illness.
      • Corrective Action: Clean and sanitize all surfaces to prevent pests from harbouring in the facility.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: (CORRECTED DURING INSPECTION) No active sanitizer detected in sanitizer containers or spray bottles. No sanitizer solution was prepared at time of inspection. (Public Health Significance) Sanitizing solutions must be strong enough to destroy bacteria on surfaces to prevent the contamination of staff, clients or food on contact with the improperly cleaned surface.
      • Corrective Action: Change sanitizing solutions as required to always maintain an effective concentration (200 ppm unscented bleach, 200 ppm QUAT)- follow manufacturer's specifications). Operator made a 200 ppm QUAT solution at time of inspection.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Freezer in the hallway and freezer in the back are disorganized and both require a defrost and a deep cleaning. (Public Health Significance) Contamination of food contact surfaces from objects, people, pests or chemicals can cause serious illness. Maintaining unsanitary conditions allows for the contamination of food and can cause serious illness.
      • Corrective Action: Defrost and deep clean the freezers.Organize the freezers so it is easier to maintain in a sanitary condition.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors throughout the facility, but especially in the walk in cooler are in disrepair and need replacing. (Public Health Significance) Cracked and floors in disrepair are excellent places for pest to harbour and thrive. Pests carry many pathogens that can cause serious illness.
      • Corrective Action: Replace the floor that is in disrepair.
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Surfaces are not sufficiently sealed or durable to facilitate regular cleaning and sanitizing. Unsealed wooden shelves found throughout the facility. (Public Health Significance) Materials like raw wood will absorb juices and harbour and allow disease causing bacteria to grow. Proper materials and finishing is required to ensure adequate cleaning and sanitizing.
      • Corrective Action: Refinish surfaces to provide a durable easy to clean surface.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. Items including dish scrubbers stored in the handwashing sink in the back of the kitchen. (Public Health Significance) Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces.
      • Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing. Operator removed items that were stored in the handwashing sink at time of inspection.
  10. Follow-Up Inspection

    0 infractions

  11. Complaint Inspection

    6 infractions

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: Inadequete lighting in the hallway between food preparation areas. Lighting in the premises must be sufficiently bright to support routine cleaning and sanitization.
      • Corrective Action: Install adequete lighting in the hallway.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Cut vegetables, shreaded cheese, pizza sauce, and other foods in the reach in prep table were being stored at 16°C. Pizza dough and other food items were being stored in the attached cooler unit and measured at 7°C. When asked about how long the food has been displayed, staff were unable to provide an accurate time. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Foods that have been in stored in the danger zone (4-60°C) for longer than 2 hours are potentially unsafe to consume.
      • Corrective Action: All of the foods that were stored at an inappropriate temperature were voluntarily discarded by the operator. Operator immediately implemented signage and a time log so that staff are operating with only as much food is needed and can be used in 2 hours. The staff have been instructed to record the time of the food item and discard leftovers if any food remains after 2 hours. ---- Do not keep foods in this refrigeration unit for storage until the the unit is serviced and able to maintain 4°C or colder. Contact the Environmental Health Officer once the refrigeration unit is repaired.
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Staff member observed washing knives in the handwashing sink and no sanitizer. High temperature mechanical dishwasher was unable to reach the required minimum temperature during the sanitizing rinse. Thermometer testing indicates that the dishwasher was only able to reach 62°C at the plate surface. The sanitizing rinse cycle of the mechanical dishwasher must reach minimum 82°C (180°F) and a water proof thermometer measuring the plate surface temperature must reach 71°C (160°F) in order to properly sanitize dirty dishes.
      • Corrective Action: Operator suspended dine in services and set up a manual dishwashing area using the two compartment sink. All dishes and utensils need to be washed and cleaned properly as per the 4 step manual dishwashing practices: wash with soap and water to remove food residue and debris, rinse with clean water to remove the remaining soap, soak in sanitizer solution for 30 seconds, and air dry.The operater was observed giving instructions on manual dishwashing practices to the staff. Do not provide dine in service until an Environemental Health Officer has confirmed that the mechanical diswasher is working properly.
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Facility not maintained in a sanitary condition. Cardboard is used to line refrigerator shelves, walls and shelves need cleaning.
      • Corrective Action: Remove all cardboard from the refrigerators. Clean and sanitize walls and shelves. The entire premises needs to be routinely cleaned so that food debris and residues do not build up.
    • 401 - Critical Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: (CORRECTED DURING INSPECTION) Hand washing station in the front kitchen area did not have soap or paper towel. Staff in this area explained that they use the washroom sink instead. Handwashing station in the back kitchen area did not have soap or paper towel. Every area in which food may be handled needs to have a sink designed for handwashing. The handwashing sinks need to be accessible and supplied with hand soap, paper towel, and running hot and cold water at all time. The washroom sink is not an appropriate substitute for a designated handwashing sink.
      • Corrective Action: Operator provided handsoap and paper towel to the handwashing sinks.
    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Food handling staff appeared to be lacking the required knowledge for safe food handling practices regard time and temperature control, and sanitation procedures.
      • Corrective Action: Have all food handling staff registered to complete a FOODSAFE Level 1 or equivalent course by November 17, 2023. Provide the Environmental Health Officer with information on when the food handling staff will complete their certification.
  12. Follow-Up Inspection

    0 infractions

  13. Complaint Inspection

    6 infractions

    • 203 - Critical Food not cooled in an acceptable manner [s. 12(a)]
      • Observation: All refrigeration units operating at above 4º. Kitchen refrigerator has dirty cardboard on the shelves.
      • Corrective Action: Correct the temperature controls of the refrigeration unit to hold at 4ºor lower. Remove cardboard shelving from the kitchen fridge immediately.
    • 205 - Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation: Food in prep table temperature found to be 8ºC
      • Corrective Action: Food stored in the prep table must be kept at 4ºC or lower
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Counter tops, shelves are not smooth and washable.
      • Corrective Action: All counters and shelves must have smooth washable surfaces and must be maintained in a clean and sanitary manner.
    • 212 - Repeat Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Written food handling procedures must be provided
      • Corrective Action: Develop food handling procedures.
    • 301 - Critical Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Equipment, including the dishwasher motor area, bench/ table in the dishwashing area, stove ventilation area, walls in dirty condition. Unpainted walls, bare plywood shelves,refrigeration unit found in unclean, unsanitary condition.
      • Corrective Action: A major clean up of the premises is required. Plus all surfaces must be made smooth and washable
    • 302 - Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: The facility has not been maintained or kept in a clean and sanitary condition for a long time. Dirt and grime has accumulated on equipment. walls, shelves and tables. Carpets are heavily soiled in the eating area
      • Corrective Action: A plan of action to bring this facility up to acceptable public health standards needs to be implemented in a short period of time in order to continue operating.