Warehouse Pizza
RR 6-1335 Northwest Blvd Creston BC V0B 1G6 · Restaurant - Food Service
3 inspections
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Contents inside the prep cooler, including potentially hazardous foods, were recorded at an internal temperature of 8°C at the time of the inspection. Potentially hazardous foods must be stored at 4°C or below to minimize bacterial growth and reduce the risk of foodborne illness. Temperature logs were present on site, but were not taken on a consistent basis.
- F1.7 Are foods protected from contamination?
- Observation(s): 1. A metal scoop used for dispensing cheese was observed stored directly on top of the cheese inside the prep cooler. Storing the scoop in direct contact with the food may contaminate the cheese if the handle or other non-food-contact surfaces come into contact with it. 2. A metal scoop used for flour was observed stored directly inside the flour container. Storing the scoop inside the container may contaminate the flour if the handle comes into contact with the food.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Chemical dishwasher recorded 0ppm chlorine during the inspection. It was noted that the sanitizer container connected to the dishwasher was nearly empty, which likely contributed to the lack of detectable sanitizer. The employee on site advised that replacement sanitizer had been ordered and they were waiting for it to arrive. EHO advised that, until the replacement sanitizer arrives, a capful of bleach must be added to the dishwasher prior to each wash cycle to ensure an adequate sanitizing concentration is achieved and that utensils and food-contact surfaces are properly sanitized. Once the replacement sanitizer is received, the dishwasher must be supplied with the chemical sanitizer and chlorine concentrations should be routinely verified to ensure the machine is dispensing sanitizer at the required level.
- F2.3A Mechanical dishwasher/glasswasher 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): An accumulation of ice buildup was observed on the walls and ceiling of both stand up freezers on site. Excessive ice accumulation may melt or break loose and contaminate food being stored below.
- 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.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
0 infractions
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Repeat infraction. Facility had test strips on site, but they were not in their original container so the concentration of sanitizing solution could not be properly determined.
- 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): 1. Chemical dishwasher recorded at 0ppm chlorine. 2. Automatic QUAT sanitizer dispenser was not functional at the time of inspection and was dispensing 0ppm QUAT solution.
- F2.3A Mechanical dishwasher/glasswasher 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.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): Food safety plan was not seen on site. Please locate the document for EHO review.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Sanitation plan was not seen on site. Please locate the document for EHO review.
- F2.1 Does the facility have proper monitoring supplies?