INSPECTION REPORT Health Protection CPAK-BGBS7J

PREMISES NAME Top in Town Pizza		Tel: (604) 773-3597 Fax:
PREMISES ADDRESS 102 - 12788 76A Ave Surrey, BC V3W 1S9		INSPECTION DATE September 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sarbjit Singh		NEXT INSPECTION DATE October 17, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza prep cooler operating at >4'C. Foods stored in the unit had internal temperature ranging in between 8'C-10.4'C. All foods stored in the bottom moved to the walk-in cooler at this time. All foods stored in the inserts to be discarded after 2 hours. Corrective Action(s): Ensure to have the temperature of the cooler adjusted by the Manager and/or serviced by a technician, so that the unit operates at/below 4'C. Until then, continue to store small amount of food in the inserts to last for 2 hours only. Do not store any cold potentially hazardous food in the bottom part. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Low temperature dishwasher did not dispense minimum amount of chlorine sanitizer during the final cycle. After 3 runs and priming the tube, the minimum level of 50ppm chlorine was achieved at the plate level after final rinse. 2) No sanitizer solution prepared for use. 200ppm chlorine solution was prepared for both front/back prep areas at this time. Corrective Action(s): Both are repeated violation from the previous routine inspection. Failure to comply will result in further enforcement action. 1) Facility does not use the dishwasher as often as before, since the dining service has stopped. Most dishware are manually washed/sanitized. OK. Ensure to prime the tube prior to using the dishwasher. Check the sanitizer level using the test strips available on site before running the first load. 2) 200ppm chlorine must be available for use for EACH operation. All food prep surfaces must be sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours. Violation Score: 15

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Rodent dropping observed from floor by the back entrance and in the back storage area. Corrective Action(s): Ensure to have all removed on a daily basis. Treat the area using 1000ppm (1:50) bleach solution. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning is required for the back storage area and area by the back entrance door. Few areas require better/more frequent cleaning - handles of dishwasher/coolers. Corrective Action(s): Ensure to remove all rodent droppings/food debris/dust from floor in the back storage room and area by the back entrance. Do this on a more regular basis. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep cooler had ambient air temperature at 9'C. Corrective Action(s): Ensure to have the cooler temperature adjusted or repaired and notify the health inspector. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No Foodsafe certified staff on site at this time. Corrective Action(s): Ensure to have at least one Foodsafe Level 1 certified staff on site at all times. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted: -Handwash stations adequately supplied with paper towels, liquid soap and hot/cold running water. NOTE: Ensure to have the dispensers refilled. In the meantime, continue to use the paper towel rolls. -Coolers operating at/below required temperature of 4'C, except mentioned above; No freezer in use. -Thermometers available for temperature monitoring. -Ventilation canopy hood serviced and maintained. NOTE: Ensure to call for a service before Oct 2019. -Traps in place. Professional pest control company contracted for monthly visits. Recent report kept on site. General sanitation of the facility satisfactory for the food prep area. However, improvement is required for the storage areas as mentioned above. Follow-up inspection will be conducted on/before Thursday, October 17, 2019. Contact the health inspector once the cooler is operating at 4'C or below. Due to a printer issue, inspection report could not be printed. Inspection report to be hand delivered at the time of the Follow-up inspection.