Stonefire Pizzeria
195 Deer Park Ave Kimberley BC V1A 2J5 · Restaurant - Food Service
13 inspections
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1. Cutting board on the cook line is discoloured and showing visible debris. This item needs to be deep cleaned or repaired/restored so that the surface is smooth, easily cleanable and impervious to moisture. 2. Visible debris and build up was noted throughout the kitchen. Kitchen requires deep cleaning. Equipment must be pulled out and areas cleaned and sanitized. Debris was also noted on the ceiling and fan and throughout the walk in cooler.
- 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.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): The ice machine in the basement was observed with some debris in it. Ice makers need to be routinely cleaned and sanitizer. The log on the ice maker has not been used for many years and it is unknown when it was last cleaned and sanitized. Please clean and sanitize the ice maker and recommence using the cleaning log.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Thermometer missing in one of walk in fridge holding potentially hazardous foods. Thermometer is required to monitor that fridge temperatures are below 4 degrees C to ensure prevention of pathogen growth.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.4 Are proper freezing and thawing procedures followed?
- Observation(s): Potentially hazardous food in freezer was measured to be -3°C. Frozen food must be maintained at -18°C or colder to prevent the growth of pathogens.
- F2.4A Potentially hazardous frozen food must be maintained at -18 °C (0 °F) or colder.
- F3.6 Are the FOODSAFE training requirements being met?
- Observation(s): Staff were unable to provide valid FOODSAFE certificate. FOODSAFE certificates expire every five years. Operator or staff must have valid FOODSAFE certificate to ensure safe food handling procedures and processes.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): [1] Refrigeration equipment should be equipped with calibrated thermometers. [2] Maximum registering thermometer or thermopaper should be in use to monitor that the high temperature mechanical dishwasher is capable of sanitizing (and not only cleaning) at all times. [3] Temperature logs should be in use.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Back door observed open without screen cover. Please ensure that back door is either kept closed or protected by proper screen cover to prevent from the entrance of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): [1] A number of moist wiping cloths were observed on various surfaces. Please remember that moist wiping cloths act as a breeding ground for germs; therefore they should be kept in sanitizer solution of proper concentration between uses. Please monitor the sanitizer solution concentration with test strips. [2] Downstairs dry storage room flooring should be more frequently cleaned please.
- 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.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Stand up cooler near the grill measured at 8 degrees C.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): The kitchen back door is opened.
- 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): Quat sanitizing spray bottles around the kitchen measured at 400ppm.
- 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): 1. There is an accumulation of flour in the drawers, floor and underneath prep cooler in the pizza oven area. 2. There are no labels on quat sanitizing spray bottles.
- 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan not available at the time of inspection.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
1 infraction
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): Sausage meat seen thawing in a prep sink by the grill area at room temperature. Operator stated it had recently been taken out and promptly placed it back in the walk in cooler (1.8 degrees C). This was corrected during inspection. All fridge and prep coolers noted to be at 4 degrees C or lower. Walk in cooler noted at 1.8 degrees C. New display cooler adjacent to grill has replaced two small bar fridges.
- F1.4D - Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
2 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): QUATs sanitizer used for the prep area was noted to have a concentration of 400 ppm. Employee was instructed to follow bottle instructions for mixing 200 ppm of QUATs solution (2mL per liter of water)
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan could not be located at the time of inspection.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
2 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Temperature taken in the main cooler directly across from the cooking elements holding potentially hazardous foods registered a temperature between 10 to 12 degrees Celsius at the time of inspection. Cook had mentioned that there was a lot of opening and closing of doors to the cooler during the lunch rush. Operator stated ice buckets would be put into the cooler immediately to lower the temperature of the cooler. Operator was also instructed to move the food into the cooler if the cooler does not reach 4 degrees C within two hours. 2) No thermometer was found in the small bar fridge closest to the cooking elements, operator stated working thermometers will be placed as soon as possible.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): Knives were seen stored in between the end of a countertop and a wall. Operator was instructed to place it in a location that can be easily cleaned and sanitized such as having a knife holder installed and mounted.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
3 infractions
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): 1) Inserts in upper compartment of the cooler by the cook line was measured between 10 to 14C. Small amounts of cut vegetables noted in this cooler. The lid was observed opened at the time of inspection. Foods in the lower compartment of the cooler by the cook line was measured between 9-11C . Small amounts of cut vegetables and cooked meat noted in this cooler. Cooler observed to be equipped with two thermometers. Manager immediately adjusted the thermostat to lower the temperature of the cooler and closed the upper compartment lid. Temperature of foods observed to be lowered to 7-8C at the end of the inspection. Manager is directed to monitor the temperature of the noted cooler to ensure it reaches at or below 4C within the next hour; otherwise, all potentially hazardous foods must be transferred to a cooler operating at or below 4C. Ensure to close the cooler lid when not in use to retain cold air. 2) Temperature of storage units containing potentially hazardous foods are not monitored and recorded. Ensure to monitor and record temperatures of storage units containing potentially hazardous foods at least once per day. Temperature log sheet provided to manager at the time of inspection.
- 4.1 - Potentially hazardous food must be maintained at 4°C or colder.
- 17 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): A Food Safety Plan is not available on site at the time of inspection. Please locate the Food Safety Plan and ensure it is available on site to be reviewed and implemented by staff.
- 18 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): A Sanitation Plan is not available on site at the time of inspection. Please locate the Sanitation Plan and ensure it is available on site to be reviewed and implemented by staff.
- 4 - Are proper refrigeration, freezing and thawing procedures followed?
- Monitoring
0 infractions