INSPECTION REPORT Health Protection TCHN-CB9NDZ

PREMISES NAME King George Pizza		Tel: (604) 591-1212 Fax:
PREMISES ADDRESS 232 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE February 1, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Gurpreet Badhan & Gungopal Ahuja		NEXT INSPECTION DATE February 04, 2022
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: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Vegetables stored in walk-in cooler observed to be mouldy **Corrected during inspection** products discarded by operator Corrective Action(s): Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1 door cooler (pepsi) measured to be holding at 12.4°C. Sauces that need to be kept refrigerated stored in cooler. Corrective Action(s): Do not use cooler unit to hold potentially hazardous foods. Contact service technician to have unit repaired/maintained. If temperatures of 4°C cannot be maintained, do not use unit. Once unit can maintain temperatures of 4°C or less perishable products can be stored in unit. Correct by: immediately Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer not available at time of inspection. Staff was using disinfectant wipes instead which are unsuitable for commercial food facilities. **Corrected during inspection** Staff educated on proper bleach:water ratio (1/2 tsp unscented bleach to 1L water). Sanitizer measured 200ppm by end of inspection Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Dried food build up observed on blade of table mounted can opener. 2. Food products stored in walk-in cooler and freezer not covered with lids. Potential contamination from items stored above open containers 3. Tomato sauce observed to be stored in opened original can. Opened tin cans can rust where the lid has been cut open, contaminating product. 4. Raw chicken in packaging stored above container of cheese. Keep all raw foods under or away from cooked or ready-to-eat foods Corrective Action(s): 1. Equipment needs to be cleaned and sanitized regularly. Recommended to develop and maintain a cleaning checklist to ensure all areas of the facility is regularly cleaned. Correct by: immediately 2. Food products must be covered when in storage. Find sufficient lids to cover all food product. Correct by: immediately 3. Opened canned products must be stored in food-grade containers and not original can. Opened tin cans can rust where the lid has been cut open, contaminating product. Correct by: immediately 4. Relocate raw meats to a separate shelf or bottom rack immediately. Do not store cooked or ready to use food under or beside raw meat. Correct by: immediately Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Rear door propped open. Corrective Action(s): Keep rear door closed or install a screen door that is properly sealed along the edges of the door. Open doors are potential entryways for pests to enter the facility. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Range hood baffles observed to have heavy build up of grease. 2. Grease build up behind, around and under cooking line 3. Build up of black debris in hard-to-reach areas (e.g. under tables and appliances) Corrective Action(s): Clean above identified areas. Range hood baffles need to be cleaned on top of regular vent cleaning. Monitor range hoods regularly to ensure it is cleaned before heavy build up of grease. Correct by: June 2022. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Cardboard observed to be used as a shelf liner for spice rack. Cardboard appears to be soiled with grease/oil. 2. Sponge-like material lining space between the two 3 compartment sinks. Some parts of yellow-sponge material have been blackened. Corrective Action(s): All equipment in kitchen area should be made of a material that is smooth, non-absorbant and easily cleanable. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. 1 door upright display cooler (pepsi) measured to be holding temperatures of 12.4°C 2. cutting boards stored by 3 compartment sink appear to be heavily scored and discoloured. Corrective Action(s): 1. Do not use cooler unit to hold potentially hazardous foods. Contact service technician to have unit repaired/maintained. If temperatures of 4°C cannot be maintained, do not use unit. Once unit can maintain temperatures of 4°C or less perishable products can be stored in unit. Correct by: immediately 2. cutting boards that have been heavily damaged/scored and can no longer be cleaned properly (discoloured due to deep cuts) should be repaired or replaced. correect by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Facility will be undergoing name change; new name: Sanjha Pizza. Application for health approval form emailed with this report. Temperatures: 1 door upright freezer (frigidaire): -13.8°C 2 door display cooler: -1.6°C 3 door pizza prep cooler: 2.6°C walk-in freezer: -15.2°C walk-in cooler: 3.6°C 2 door prep table: 2.2°C pizza warmer: 63°C by end of inspection; product in warmer for < 2 hours 1 door display cooler (pepsi): 12.4°C see above infraction 2 door display cooler (pepsi): 3.6°C Sanitation: Handwash stations equipped with hot/cold running water, liquid soap and paper towels 2 3-compartment sinks available Storage: Foods stored off floor Chemicals and cleaners were stored separate from food preparation areas General: No visible signs of pest activity observed at the time of inspection Staff has a valid FoodSafe Level 1 certificate