Tratto Pizzeria
256 Westminster Ave W Penticton BC V2A 1J9 · Restaurant - Food Service
7 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
3 infractions
- F1.3 Are proper cooling and reheating procedures followed?
- Observation(s): Meatballs were placed in hot holding unit to reheat. All food the is to be hot held must be rapidly reheated before placed into a hot holding unit. Please relay this to staff as reheating in a hot holding unit is not an approved method.
- F1.3C Potentially hazardous food must be rapidly reheated to 74 °C (165 °F) or hotter within two hours before placing in hot holding unit.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottles were checked and active concentration of Quats was too low. Staff poured out and refilled bottle with new solution. Solution was tested and verified by staff that concentrations were appropriate.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Staff could not produce proof of FOODSAFE or equivalent training at time of inspection. It is recommended to keep photocopies of this training on site (in food safety plan binder) to easily verify. One staff member per shift must have foodsafe or equivalent training.
- F1.3 Are proper cooling and reheating procedures followed?
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Food Safety Plan could not be located at time of inspection. This must be on site (preferably printed in a binder) and available to all staff if information regarding food products or food safety is needed.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • Sanitation plan could not be located at time of inspection. This must be on site (preferably printed in a binder) and available to all staff if information regarding sanitation products is needed.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): -Wiping cloths should not be stored on employees/in their pockets, as this may create cross contamination when taken out to wipe counters. Store wiping cloths at a designated area, switch out every 2 hours, or store in sanitizer solution, and ensure the sanitizer concentration is adequate at all times. (200ppm Quat). Change the cloths and solution regularly/when concentration decreases.
- 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.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): -Cutting board surface was grooved. Please resurface so it can be smooth again for proper cleaning and sanitizing.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- 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
- F2.1 Does the facility have proper monitoring supplies?
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1 Does the facility have proper monitoring supplies?