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Uptown Pizza

15150 N Bluff Rd, White Rock · Restaurant

8 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Salami, pepperoni, bacon crumble, beef crumble, feta cheese, and cheddar cheese internal food product temperatures ~7-9 degrees C in inserts at the preparation cooler.
      • Corrective Action(s): Relocated above products to the walk in cooler. Ensure all cold potentially hazardous foods are store at or below 4 degrees C.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizza in hot holding unit at front internal food product temperature ~50-55 degrees C. No time/stamp documentation available at time of inspection for 2 hour hold time. This is a recurring issue.
      • Corrective Action(s): Ensure pizzas are hot held at or above 60 degrees C or if below 60 degrees C adequate time/stamp documentation is available on 2 hour discard time. Further non compliance will result in the issuance of violation ticket.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle well over 400ppm in concentration.
      • Corrective Action(s): Ensure quats is diluted to 200ppm by following maufacturer's instructions.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Salami, pepperoni, bacon crumble, beef crumble, feta cheese, and cheddar cheese internal food product temperatures ~7-9 degrees C in inserts at the preparation cooler. Centre insert with mozarella cheese internal food product temperature 4 degrees C. Lower section of preparation cooler 4-7 degrees C. Frost buildup noted around fan unit.
      • Corrective Action(s): Service the preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Correct immediately.
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation: Fruit fly activity near the 3 compartment area. Fruit flies have fallen into the banana pepper and jalapeno inserts at the preparation cooler.
      • Corrective Action(s): Discarded the banana peppers and jalapenos.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Hawaiian pizza slices in hot holding case internal food product temperature ~55 degrees C. Pepperoni pizza at ~50 degrees C. Pizza slices have been inside the pizza case for ~30 minutes.
      • Corrective Action(s): As discussed in the previous inspection for pizza display below 60 degrees C an adequate time tracking system is required. Indicate the time the pizza is placed in the hot case and the subsequent discard time 2 hours later.
      • Violation Score: 5
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Fruit fly activity near the 3 compartment sink.
      • Corrective Action(s): Reminder to keep back door closed to prevent potential pest entry. Clean all food spills quickly. Eliminate all standing water. Contact a pest control company if necessary to address the fruit fly issue. Correct by August 27, 2025.
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Follow-Up Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cheese, pepperoni, beef crumble, cut onions, etc. in inserts at preparation cooler observed to be approximately 10 degrees C.
      • Corrective Action(s): Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service the preparation cooler and ensure unit is capable of maintaining 4 degrees C or less. Only fill inserts to 1/3 to 1/2 at this time.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Pizzas hot held in hot holding case with temperature setting of 49 degrees C. Internal food product temperature observed to be ~43 degrees C.
      • Corrective Action(s): Pizza were placed in hot holding case at 12pm. They are to be discarded after 2 hours, at 2pm. Operator must maintain a time tracking system indicating the time the pizzas are placed in the hot case at or below 60 degrees C and the discard time after 2 hours.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation: Walk in freezer ambient air temperature -9 degrees C. Under the counter 2 door freezer ambient air temperature -1 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C.
      • Violation Score: 1
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): At the time of inspection back door to premise left open. No screen door in place.
      • Corrective Action(s): To prevent potential pest entry into the premise ensure the back door is kept closed. Consider installing a secure screen door if the back door is to be left open.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Cheese, pepperoni, beef crumble, cut onions, etc. in inserts at the preparation cooler observed to be approximately 10 degrees C.
      • Walk in freezer ambient air temperature -9 degrees C. Under the counter 2 door freezer ambient air temperature -1 degrees C.
      • Corrective Action(s):
      • Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Service the preparation cooler and ensure unit is capable of maintaing 4 degrees C or less.
      • Monitor and adjust temperature of the walk in freezer and the under the counter 2 door freezer and ensure -18 degrees C or less. Service if required.
      • .
      • Correct immediately.
      • Violation Score:
  8. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Paint on wooden storage bin is peeling off, exposing raw wood.
      • Corrective Action(s): Apply new paint to the storage bin or replace it. Surfaces must be durable, non-absorbent, and easy to clean. Correct as soon as possible.
      • Violation Score: 3