INSPECTION REPORT Health Protection MLUO-AC8PRT

PREMISES NAME Me 'N' Ed's Pizza Parlour (Abbotsford)		Tel: Fax:
PREMISES ADDRESS 2010 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE July 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stewart Miller		NEXT INSPECTION DATE August 02, 2016
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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Kitchen hand sink had no liquid soap in dispenser and blocked by soaking linen in the basin. Corrective Action(s): Provide supply of liquid soap in dispenser and do not store items in the sink that make it inaccessible. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor underneath the shelving units in the walk-in cooler had debris build up. Walls in the back prep area table had stains and build up splashes from sauces, etc. Corrective Action(s): Clean floor in the walk-in cooler and walls in the back prep area. Includes these items in the cleaning schedule to ensure they get done on a regular basis. Violation Score: 3

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

Comments

Health permit was posted in plain public view. Hand sink located at the bar and back prep area were provided with liquid soap and paper towels. Sanitizer (chlorine) in spray bottles measured >100 ppm. Test strip was available. Glassware washer had 12.5 ppm Iodine residual at the glass surface. Temperature checks: -Walk in cooler was at -1 to 2 deg C. -Freezers were at -20 to -25 deg C. -Prep line coolers were at 2-3 deg C. Top portion was <4 deg C (internal temp. of food). -No hot-holding of soup in the summer. Order of soup is reheated on the stove and served immediately. -Dishwasher final sanitizing rinse reached 75.6 deg C at plate surface. -Temperature log was available but not maintained. Ensure to monitor and record temperature daily. All foods in the dry storage area and walk-in cooler were stored off the floor. Washrooms were in sanitary condition. General sanitation (dining area, kitchen area) was good. Note: Flooring was done Dec. of last year. However, there is already signs of paint deterioration after 6 months.