Twice the Deal Pizza Inspection Results

Inspection Results - Posted for one year

Sept. 28, 2017
Routine Inspection

Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

June 27, 2017
Follow-up Inspection

Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

June 26, 2017
Routine Inspection

Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Employees wear clean outer garments
Food handlers must wear clean outer garments (e.g. aprons).
Not in Compliance
Raw foods are stored separately from cooked and ready to eat foods
Raw foods must be kept in covered containers and stored on separate shelves below or away from ready to eat foods.
Not in Compliance
Smoking prohibited in premises
Smoking is prohibited in the food premise.
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Garbage is removed regularly
The frequency of garbage removal from the food premise is adequate to maintain the premises in a sanitary condition.
Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.
Actions Taken By Inspector
Food Safety Training
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

April 11, 2017
Routine Inspection

Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.
Not in Compliance
Employees' hair is confined
All food handlers must have their hair confined. (e.g. hat or hairnet).
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Jan. 13, 2017
Routine Inspection

Not in Compliance
Thermometers are present in fridges and freezers
All cold holding units used to store hazardous foods must be provided with an accurate indicating thermometer that can be easily read.
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

Nov. 3, 2016
Routine Inspection

Not in Compliance
Adequate protection against insects, vermin, rodents, dust and fumes
Every food premise must be maintained in a condition which prevents the entry of pests.
Not in Compliance
Utensils stored correctly
Clean utensils must be stored in a manner that prevents contamination (e.g. Utensils are not to be stored between counter units/equipment).
Not in Compliance
Wiping cloths are properly handled (ie: with sanitizer)
A chemical sanitizer must be provided for use with wiping cloths that are used to clean and sanitize surfaces.
Not in Compliance
Washrooms are cleaned regularly
Washrooms are to be kept clean, sanitary, in good repair and must be supplied with liquid soap in a dispenser, single service/paper towels, cloth roller towel or hot air dryer and hot and cold running water.
Not in Compliance
Garbage is removed regularly
The frequency of garbage removal from the food premise is adequate to maintain the premises in a sanitary condition.
Not in Compliance
Building interior is well-maintained
Walls, floors and ceilings are to be maintained and in good repair.
Not in Compliance
Premise is clean/sanitary
Food premise is to be maintained in a clean and sanitary condition.
Not in Compliance
Food safety training necessary for multiple individuals on duty
Commercial Food Establishments are required to have Certified Food Handlers on duty
Actions Taken By Inspector
Consultation / Technical Assistance
Instructions are given to the owner/operator to assist them with taking the proper actions to meet regulations.

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