Rodho's Pizza - Inspection Report

Inspection Information:

This facility was given a high hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
101	Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Inadequete lighting in the hallway between food preparation areas. Lighting in the premises must be sufficiently bright to support routine cleaning and sanitization. Corrective Action: Install adequete lighting in the hallway.
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cut vegetables, shreaded cheese, pizza sauce, and other foods in the reach in prep table were being stored at 16°C. Pizza dough and other food items were being stored in the attached cooler unit and measured at 7°C. When asked about how long the food has been displayed, staff were unable to provide an accurate time. (Public Health Significance) Refrigeration temperatures for perishable foods must be less than 4°C to prevent the growth of disease causing bacteria and toxin production. Foods that have been in stored in the danger zone (4-60°C) for longer than 2 hours are potentially unsafe to consume. Corrective Action: All of the foods that were stored at an inappropriate temperature were voluntarily discarded by the operator. Operator immediately implemented signage and a time log so that staff are operating with only as much food is needed and can be used in 2 hours. The staff have been instructed to record the time of the food item and discard leftovers if any food remains after 2 hours. ---- Do not keep foods in this refrigeration unit for storage until the the unit is serviced and able to maintain 4°C or colder. Contact the Environmental Health Officer once the refrigeration unit is repaired.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff member observed washing knives in the handwashing sink and no sanitizer. High temperature mechanical dishwasher was unable to reach the required minimum temperature during the sanitizing rinse. Thermometer testing indicates that the dishwasher was only able to reach 62°C at the plate surface. The sanitizing rinse cycle of the mechanical dishwasher must reach minimum 82°C (180°F) and a water proof thermometer measuring the plate surface temperature must reach 71°C (160°F) in order to properly sanitize dirty dishes. Corrective Action: Operator suspended dine in services and set up a manual dishwashing area using the two compartment sink. All dishes and utensils need to be washed and cleaned properly as per the 4 step manual dishwashing practices: wash with soap and water to remove food residue and debris, rinse with clean water to remove the remaining soap, soak in sanitizer solution for 30 seconds, and air dry.The operater was observed giving instructions on manual dishwashing practices to the staff. Do not provide dine in service until an Environemental Health Officer has confirmed that the mechanical diswasher is working properly.
306	Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility not maintained in a sanitary condition. Cardboard is used to line refrigerator shelves, walls and shelves need cleaning. Corrective Action: Remove all cardboard from the refrigerators. Clean and sanitize walls and shelves. The entire premises needs to be routinely cleaned so that food debris and residues do not build up.
401	Critical Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Hand washing station in the front kitchen area did not have soap or paper towel. Staff in this area explained that they use the washroom sink instead. Handwashing station in the back kitchen area did not have soap or paper towel. Every area in which food may be handled needs to have a sink designed for handwashing. The handwashing sinks need to be accessible and supplied with hand soap, paper towel, and running hot and cold water at all time. The washroom sink is not an appropriate substitute for a designated handwashing sink. Corrective Action: Operator provided handsoap and paper towel to the handwashing sinks.
502	In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Food handling staff appeared to be lacking the required knowledge for safe food handling practices regard time and temperature control, and sanitation procedures. Corrective Action: Have all food handling staff registered to complete a FOODSAFE Level 1 or equivalent course by November 17, 2023. Provide the Environmental Health Officer with information on when the food handling staff will complete their certification.