Sutherland's Pizzeria (Pizza and Ice Cream)
103-1701 George St Enderby BC V0E 1V1 · Restaurant - Food Service
8 inspections
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): - whirlpool upright cooler at 8C in ice cream area, reduce to below 4C
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
2 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): They were using hydrogen peroxide as food contact surface sanitizer, and QUATS for ware washing. They had QUATS test paper (>200 ppm) in office but no hydrogen peroxide test paper (>500ppm).
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): - utensil pail was unclean in deli area - meat slicer was not properly cleaned when finished - walk-in cooler fan covers and shelving were unclean
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): No QUAT test strips available. Acquire tests strips from your chemical supply company to ensure sanitizer is maintained at 200ppm. Note: All sanitizer dispensers were dispensing 200ppm QUAT solution at the time of inspection. All refrigeration equipment must have a stand alone NSF thermometer to accurately monitor cold holding temperatures.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on site. Template provided to operator. Please complete the template and send to the inspector for review.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1A - No test strips available for sanitizer used. Corrective action: Acquire test strips from your chemical supplier for all test strips used on site. F2.1B - Refrigeration equipment lack NSF certified thermometers. Corrective action: Place a stand alone NSF certified thermometer in all refrigeration units. Monitor temperatures of refrigeration equipment using these thermometers, ensure all equipment maintains ≤4°C.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5B - Dry storage shelving made of unfinished plywood. Food contact surfaces must be constructed from a material that is easy to clean. Corrective action: Finish shelving in a manner that makes them easy to clean (vinyl sticker, paint, etc.) F2.5B - Slushy machine leaking syrup. Syrup may attract pests. Corrective action: Clean up slushy syrup and fix machine to prevent future leaks. F2.5C - Wiping cloths in continuous use may allow for pathogen growth that could contaminate food contact surfaces. • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes in sanitizer for 30 seconds in between use F2.5D - Chemical sanitizer bottles not labeled. Corrective action: Label all sanitizer bottles to prevent chemical contamination of food. F2.5J - Shatterproof cover missing in walk in refrigeration unit. Corrective action: Replace shatterproof cover
- 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.
- F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
- F2.5J Artificial lighting must have shatterproof covers or shatterproof bulbs.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): No Food Safety Plan currently on site, template provided to operator
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
- F3.3G Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written food handling procedures approved by the health officer.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): No Sanitation Plan available on site, template provided to operator.
- F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
- F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
- F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.
- F3.4D Every operator of food premises, other than a food service establishment, where food is processed or prepared must have their written sanitation procedures approved by the health officer.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
2 infractions
- F1.2 - Are proper hot holding procedures followed?
- Observation(s): Pizza hot holding measured 52°C at time of inspection. Pizza will be discarded at 2 hour mark. Pizza hot holding unit temperature must be turned up - temperature must be a minimum of 60°C at all times. Recommend hot holding log where the temperature is monitored and recorded every 2 hours. Food that is kept between 4-60°C MUST be discarded after 2 hours.
- F1.2A - Potentially hazardous food must be stored or displayed at 60°C or hotter.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): Viper sanitizer spray bottle not labelled. Foods are covered and dated.
- F2.4D - Chemicals, cleaners and other agents must be properly labeled and stored separately from foods to prevent contamination.
- F1.2 - Are proper hot holding procedures followed?
- Monitoring
5 infractions
- F1.3 - Are proper cooling procedures followed?
- Observation(s): -Donair is cooked on the first day and it is cooled for re-heating for the the next day on the broiler; that second day it is fully sliced through. The leftover sliced meat is then cooled at room temperature(ensure the food is not left out for more than 2 hours) and then placed into the sliding door refrigeration unit. Proper cooling temperatures are as follows: from 60C down to 20C in 2 hours and then from 20C down to 4C in 4 hours(in refrigeration). **No NSF certified probe thermometer onsite in this area
- F1.3C - Accurate thermometer must be available to monitor process.
- F1.4 - Are proper refrigeration, freezing and thawing procedures followed?
- Observation(s): **Walk in cooler does not have NSF certified thermometer All refrigeration temperatures are at 4C or less
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): -meat slicer maintained in sanitary condition -ice cream scoops are stored in dipper well when in operation for ice cream service -Viper sanitizer solution was made at time of inspection > 550ppm strength **Three compartment sink warewashing: Warewashing only consists of washing with detergent and then sanitizing. Discussed with food handler to incorporate a rinse step with just hot water after the wash step and before sanitize step. Provided three compartment sink warewashing method poster
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): ** Written food safety plan could not be found at time of inspection
- F3.7A - Operator must have on site a written food safety management procedure that includes all potentially hazardous foods.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): **Written sanitation plan was not able to be found at time of inspection
- F1.3 - Are proper cooling procedures followed?
- Monitoring
0 infractions
- Monitoring
1 infraction
- 13.3 - Are food contact surfaces properly cleaned and sanitized?
- Observation(s): Sanitizer spray bottle had less than 200ppm bleach sanitizer in it. An employee was notified and the solution was changed at the time of inspection.
- 13.3 - Are food contact surfaces properly cleaned and sanitized?