INSPECTION REPORT Health Protection SSZO-CZCVBM

PREMISES NAME Megabite Pizza		Tel: (604) 444-4410 Fax:
PREMISES ADDRESS 160 - 3292 Production Way Burnaby, BC V5A 4R4		INSPECTION DATE January 10, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Izak Haligva		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0ppm Quats is detected in sanitizing sink. Staff has drained water and added new sanitizer. At least 200ppm is detected after fresh batch. Corrective Action(s): Ensure sanitizer concentration is changed regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: A decent amount of products (ie. cardboard pizza boxes, oil, food buckets, etc.) is stored on ground in food preparation area and in walk-in cooler. Corrective Action(s): Products must be stored at least 6 inches above ground. Do not use inverted pop crates as shelf. Use proper shelving materials to store foods above ground. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings are noted behind hot water tank and on floor under sink in staff washroom. Pest control company visits twice a month. Corrective Action(s): Remove droppings, sanitize ares, and continue to monitor. Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 2.6oC Prep cooler (left): 3.1oC Prep cooler (right): 3.0oC Beverage cooler: 3.8oC 2-door stand up freezer: -19.0oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory Discussed 3-compartment manual dishwashing procedures - Quats sanitizer is used to sanitize dishware Quats sanitizer in spray bottles are observed At least 200ppm is detected from dispensing system and in spray bottle Note: 1. Temperature log is somewhat maintained - facility has 4 coolers (walk-in; prep cooler x 2; and beverage cooler); however, one prep cooler and beverage cooler are not being recorded in log. Ensure all coolers are accounted for in temperature log. Beverage cooler should be recorded as ranch is being stored in this cooler. 2. One bottle of ranch is placed at condiment table at front. Time should be monitored (just like pizza) as ranch is a potentially hazardous food. 3. Liquid handsoap dispenser at handsink (by dishwashing sink) should be replaced as only little soap is coming out from dispenser, unlike other dispensers in the facility.