INSPECTION REPORT Health Protection JMAA-BFQSNK

PREMISES NAME Veggie Hut Pizza & Pasta		Tel: (604) 592-5696 Fax:
PREMISES ADDRESS 103 - 7025 128th St Surrey, BC V3W 4E1		INSPECTION DATE September 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurinder Singh Sangha		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Vegetable cutter was in soiled condition, stored underneath the prep table. 2. Sanitizing pail did not contain any bleach inside. Corrective Action(s): 1. Operator states that vegetable cutter is no longer used on premise. Cutter removed from premise. 2. Sanitizing pail produced with 1 tsp of bleach per litre of water. Always ensure that you maintain your sanitizing bleach pail available when you are preparing food in order to clean and sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Vegetable toppings inside left-side walk-in cooler were not covered at time of inspection. 2. Stand-up freezer next to cook line is disorganized. Open cheese containers were lying around in the freezer. Corrective Action(s): Place lids on all food products when not in use. Date to be corrected by: Immediately and ongoing Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door mesh has broken again. Corrective Action(s): Screen door mesh must be well maintained in order to prevent pests from entering the facility. Replace the mesh. Date to be corrected by: September 12, 2019 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Bottom shelving underneath the prep table is comprised of wood and cannot be easily cleaned. There is currently a buildup of debris on the wood. Corrective Action(s): Wood is not easily cleanable. Add a hard plastic shelf liner on top of the wood to make it easily cleanable. Date to be corrected by: September 12, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures - Walk-in cooler at 1C (left) and 3C (right) - Prep cooler compartment maintained at 4C - Beverage cooler at 4C - Stand-up freezer at -14C - Domestic freezer unit at -14C - NOTE: Domestic (white) cooler unit at 13C, used to store staff lunch items only . It is ill-advised to be using this cooler (even for staff items) if the temperature is above 4C. Operator will be removing the cooler the next day - Temperature logs maintained and up-to-date 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle. Test strips are available for the dishwasher. In the future, when you write down dishwasher bleach concentrations, write down either "50 ppm" or "100 ppm" - Ventilation canopy well maintained - Flooring, walls are generally in satisfactory sanitary condition - Pizza trays are now being cleaned and sanitized daily in the dishwasher. Thank you for your co-operation 3. Storage - All food products stored at least 6" off the floor - Chemicals stored separately from food products 4. Pest Control - Professional pest control company conducts monthly audits. Please email invoice to the Environmental Health Officer - No visible signs of recent pest activity noted at time of inspection 5. Administrative - Permit posted and up-to-date - Owner has FoodSafe 1. Reminder: When you are not here, you MUST have at least one person with FoodSafe 1 in your absence