Report No. ABAN-ABLTTH

INSPECTION REPORT
Health Protection
ABAN-ABLTTH

PREMISES NAME
Gateway Pizza (Newton)

Tel: (604) 590-3333
Fax: (604) 591-3311

PREMISES ADDRESS
101 - 12877 76th Ave
Surrey, BC V3W 1E6

INSPECTION DATE
July 6, 2016

TIME SPENT
2 hours

OPERATOR (Person in Charge)
Jawahar Padda

NEXT INSPECTION DATE
July 13, 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	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 49

Critical Hazards: Total Number: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation:
Kitchen prep cooler (across stoves) = 8.4 degrees Celsius.
Corrective Action(s):
Transfer all potentially hazardous foods to a working cooler at 4 degrees Celsius or below. To be corrected immediately.
Violation Score: 5

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Pan of cooked chana stored under prep counter in kitchen at room temperature. Temperature of chana measured at 40.3 degrees Celsius.
Corrective Action(s):
Chana was directed to be discarded.
Violation Score: 5

207 - Previously served food not discarded [s. 15]
Observation (CORRECTED DURING INSPECTION):
Cooked chicken and fish pakoras found under prep counter in kitchen. It is unknown for how long these food items have been sitting there.
Corrective Action(s):
Discard chicken and fish pakoras.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. All doors for the kitchen prep cooler (across stoves) have mold growth on the seals.
2. Compressor in kitchen prep cooler has old food build up over the unit.
3. Fan covers in walk-in cooler have heavy accumulation of dust.
Corrective Action(s):
1. Clean seals for all kitchen prep cooler doors.
2. Clean compressor in kitchen prep cooler.
3. Clean fan covers in walk-in cooler.

Ensure you are following your sanitation plan for daily, weekly, monthly and seasonal cleaning.

To be corrected today.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION):
1. Handwashing station by front pizza oven/pizza prep table had a bucket stored in the sink.
2. Handwashing station in dishwashing area had multiple dishes in sink and blocked by bins and more dishes.
Corrective Action(s):
1. Remove bucket from sink.
2. Remove dishes from sink and clear pathway to handwashing station.

Ensure all handwashing stations are easily accessible by employees for adequate handwashing.
Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)]
Observation:
1. Pan of chana stored under prep counter in kitchen.
2. Many foods were uncovered in kitchen prep cooler and walk-in cooler.
3. Open bag of cumin seeds found under prep counter.
Corrective Action(s):
1. Do not store food items under prep counters at any time. All food products must be stored in the cooler (less than or equal to 4 degrees Celsius), freezer (less than or equal to -18 degrees Celsius, or hot holding units (greater than or equal to 60 degrees Celsius). Chana was discarded at time of inspection.
2. Cover all foods with proper food-grade lids/covers at all times. This was corrected during inspection.
3. Put cumin seeds in a pest-proof container. This was corrected during inspection.

Violation Score: 9

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation:
Back door open at the time of inspection.
Corrective Action(s):
A screen door is present for the back door but was not in use at the time of inspection. There is also a gap at the bottom of the screen door which can potentially allow pests from entering. Repair screen door - To be corrected by July 13, 2016.

Do not use screen door until it is repaired and keep back door closed at all times.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
1. Exhaust fan in kitchen has heavy build up of dust and grease.
2. Ceiling panels above stoves have heavy accumulation of dust and grease.
3. Behind and under stoves in cookline has oil spillage.
Corrective Action(s):
1. Clean exhaust fan in kitchen. To be corrected by July 13, 2016.
2. Clean ceiling panels above stoves. To be corrected by July 13, 2016.
3. Clean behind and under stoves. To be corrected today.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Kitchen prep cooler not maintaining temperature at or below 4 degrees Celsius.
Corrective Action(s):
Repair kitchen prep cooler so that the temperature is maintained at or below 4 degrees Celsius. To be corrected by July 7, 2016.
Violation Score: 3

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

Comments

- Handwashing stations equipped with soap, paper towels and hot/cold running water.
- All temperatures met health requirements:
- Front prep cooler (by pizza oven) = < 4 degrees Celsius.
- Chest freezer = -19 degrees Celsius.
- Front "Pepsi" cooler = 4 degrees Celsius.
- Walk-in cooler (in next door unit) = < 4 degrees Celsius.
- 2-door stand-up freezer (in next door unit) = < -18 degrees Celsius.
- Washroom clean and sink fully equipped with soap, paper towels and hot/cold running water.
- Bleach sanitizer = 100 ppm. Wiping rags stored in bucket - good.
- Manual dishwashing set up in 3-compartment sink.
- Bleach in 3rd compartment sink for manual dishwashing = 200 ppm.

At the time of inspection the dishwashing area was heavily crowded and blocked with bins and dishes. Ensure that the dishwashing area has a clear pathway for your employees. In the event of an emergency, the employees must be able to easily get out of the area as soon as possible.

Discussed plans of next door unit with operator:
- Construction will not happen yet as they are waiting for approvals from other departments.
- Operator will contact health inspector when construction will begin and for initial inspection.
- Submit updated food safety plan and sanitation plan for the new unit.