Vancouver Pizza Kitchen
103-225 Rutland Rd S Kelowna BC V1X 2Z3 · Restaurant - Food Service
2 inspections
- Monitoring
2 infractions
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Sanitizer bottle placed in the kitchen was measured at minimal (i.e., <200 ppm ) chlorine concentration. CDI - Use chlorine test strips to ensure a 200 ppm concentration is measured in the sanitizer bottles, and replace the sanitizer solution every 2 hours or as needed.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Hot water tap at the handwashing station located beside the prep line was observed not working. This may lead to inadequate handwashing of food handlers. Dough trays was observed kept near the handwashing station having no splash guards. This may prevent direct access to handwashing sink or may result in food contamination.
- F2.7A Handwashing station must be supplied with hot and cold running water.
- F2.7D Handwashing stations must be maintained, adequate in number and location, to ensure convenient access to all employees.
- F2.7E Handwashing stations must remain accessible at all times.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
7 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Ensure appropriate test strips are accessible and available to staff onsite. This is required to ensure appropriate sanitizing concentration for the food contact surface sanitizer. Ensure probe thermometer is available to monitor the internal temperature of foods.
- 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.
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): Open bags of flour observed in the dry storage area. Potential for harborage of pests. Ensure all dry goods are stored in pest proof containers.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): No food grade sanitizer solution was observed for sanitizing food contact surfaces. Sanitizing solutions with accurate concentration are required for adequate sanitizing of food contact surfaces. CDI - Ensure a food grade sanitizer is available on site for sanitizing of food contact surfaces. Food residue observed on equipment including, but not limited to, dough mixer and dough roller sheeter. Inadequate washing and sanitizing of equipment can lead to the growth of disease-causing bacteria which can cross-contaminate food. Ensure the equipment is washed and sanitized after use as per manufacturer's instructions.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
- 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): Please ensure equipment, utensils and surfaces are maintained in a sanitary manner, including but not limited to, kitchen hand sink, prep cooler sides and lids, kitchen ceiling, lights, and under the shelves.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Absorbent cardboard slab observed on the table under the pans, preventing adequate cleaning and sanitizing. Replace the cardboard with a durable and easy to clean material that allows for adequate cleaning and sanitizing. Rough wooden cutting board observed to be used for slicing pizza. Wood is an absorbent material and cannot be properly cleaned and sanitized. Ensure a smooth, non-absorbent, easy to clean material is used.
- F2.6B All food contact surfaces must be constructed from materials that are suited for their intended purpose, durable and free from any noxious (harmful) or toxic substance.
- F2.6F Food contact surfaces must be smooth and non-absorbent and easy to clean.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Handwashing station in the kitchen near the food prep area was blocked by a garbage bin at the time of the inspection. CDI - Ensure a clear access to the handwash station at all times.
- F2.7E Handwashing stations must remain accessible at all times.
- F3.5 Are the FOODSAFE training requirements being met?
- Observation(s): Ensure that at least one employee present in the kitchen has a FOODSAFE certificate or equivalent training. Send a copy of FOODSAFE certificates of food handlers to the EHO and confirm the presence of at least one employee with a valid FOODSAFE certification at all times.
- 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?