Velocity Pizza
175 Kokanee Way Kamloops BC V2C 6Z2 · Restaurant - Food Service
8 inspections
- Monitoring
5 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Open containers of pickled jalapenos and banana papers stored at room temperature despite label stating "Refrigerate after opening". Containers were moved to the cooler. Review labels of all received products to ensure that they are stored according to manufacturer instructions.
- F1.7 Are foods protected from contamination?
- Observation(s): Bags of flour stored directly on the floor. Operator moved the bags to the shelving provided for such.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Large stand mixer exhibited build up of food debris. The mixer should be deep cleaned regularly to prevent build of of food which can harbour bacteria and attract pests • There was no prepared sanitizer present on site. A bottle of chlorine solution was retrieved from a separate location. Each site must have their own spray bottles or buckets of sanitizing solution available for use. Correction actions: • Disassemble where possible, and deep clean the stand mixer as often as necessary to prevent the build up of food and debris. • Acquire and prepare enough spray bottles of sanitizing solution so that each separate facility on site has their own bottle to stay on location.
- 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): Operator indicated that wiping cloths are rinsed after use and not stored in sanitizer. All wiping cloths must be stored in a solution containing adequate concentration of sanitizer when not in use to prevent of pathogens. When cloths are stored out of sanitizer, bacteria can grow and then spread to any surface the cloths are used on. Corrective action: Prepare buckets of sanitizing solution to store wiping cloths, and monitor the concentration of the solution regularly.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Paper towel dispenser would not dispense paper towel. Dispenser repaired during inspection
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • No sanitizer test strips available in close proximity. Test strips available at the Kamloops Travel Center Food Service area - far end of the building. Corrective Action: • Please ensure test strips are available for staff to monitor sanitizer concentrations daily.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • Refer to infraction F2.6 below.
- F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • In-use utensils (i.e., pizza cutters) are not washed/sanitized at the required frequency. Cleaning and sanitizing of pizza cutters left at room temperature after each shit (8 hours) is not sufficient. Corrective Action: • Clean and sanitize all in-use utensils every 2 hours as the food debris on them can promote growth of disease-causing bacteria. A guide on alternative methods of storage of in-use utensils is emailed to the operator.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • No sink stoppers were available at the time of inspection. Adequate sanitization cannot be conducted if the sink cannot be filled with sanitizer. Corrective Action: • Find or replace the stoppers for the two-compartment sink. Ensure staff are knowledgeable on proper manual dishwashing (i.e., was-rinse-sanitize-air dry).
- F2.6A Warewashing equipment must be of the type and capacity to meet the needs of the premises.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
7 infractions
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Observation(s): Staff put on gloves to make pizza without washing hands first after taking order.
- F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
- F1.5B Employees must exhibit cleanliness and good personal hygiene.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Bleach(chlorine) test strips needed to ensure proper sanitizer concentration.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents 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): • The floor needs to be cleaned. Clutter must be removed. • Wiping cloth must be kept in the sanitizer solution (Chlorine 200 ppm, Quats 200 ppm). • Chemicals and sanitizers that were not approved for food premises used must be removed from kitchen.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): There was no paper towel at front hand sink, staff placed some at the sink during inspection
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
- F3.5 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
- Monitoring
3 infractions
- F2.2 Are proper pest control measures in place on the premises?
- Observation(s): • There were some pest droppings in the premises. The manager informed that they had pest issues before, but they have not seen it for a while. However, the floor in the back kitchen was dirty and clutter underneath the equipment, such as prep table and two compartment sink. The premises needs to clean up to prevent harboring of pests.
- F2.2A The premises must be maintained to prevent harbouring (sheltering) or breeding of pests.
- F2.2B The premises must be protected against entry of pests.
- F2.2C The premises must be maintained free of pests.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): • There were no approved sanitizers onsite. The manager was asked to purchase a bottle of bleach from the convenience store next store. The manager diluted the bleach in the spray bottle and made it ready to use. The sanitizer must be available at all times. • The manager must ensure the sanitizer solutions are within the correct concentration. -Food contact surfaces: Chlorine 200 ppm, Quats 200 ppm -Manual dishwashing: Chlorine 100ppm, Quats 200 ppm
- 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): • The floor needs to be cleaned. Clutter must be removed. • Wiping cloth must be kept in the sanitizer solution (Chlorine 200 ppm, Quats 200 ppm). • Chemicals and sanitizers that were not approved for food premises used must be removed from kitchen.
- 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.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
- F2.2 Are proper pest control measures in place on the premises?
- Monitoring
1 infraction
- F3.6 Are the FOODSAFE training requirements being met?
- F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
- F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
- F3.6 Are the FOODSAFE training requirements being met?
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions