INSPECTION REPORT Health Protection AKWN-BGTTR3

PREMISES NAME Freshslice Pizza (6th St New West)		Tel: (604) 759-0091 Fax: (604) 759-0092
PREMISES ADDRESS 149 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE October 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nadarajah Sarveswaran		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Mouse droppings found behind fountain pop dispenser and in the back corner of store by the lockers. Corrective Action(s): Clean up mouse droppings and sanitize the affected areas. Mouse droppings were not found anywhere else. Premise is serviced by a licensed pest control company every 4-6 weeks (service is arranged by mall management). Operator cleaned up droppings at time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Temperature inside walk-in cooler was 7.7 degrees Celsius. Corrective Action(s): Cooler shall be capable of maintaining foods at 4 degrees Celsius or less. Air temperature and temperature of foods were found to be 7.7 degrees Celsius as per min/max probe thermometer. Temperature on the built-in temperature guage indicated 8.0 degrees Celsius. It appeared that staff had been going in and out of the walk-in cooler as they were preparing pizzas. Informed operator to monitor the temperature for the next two hours and if it does not return to 4 degrees Celsius or less, the walk-in cooler shall be serviced/repaired. Near the end of the inspection the temperature guage indicated 7.3 degrees Celsius. According to operator, corporate policy requires monitoring and recording of temperatures for cold holding units twice per day - once at opening and once at closing of store. Advised operator to also monitor and record temperatures of all coolers and freezers in the middle of the day to get a more representative understanding of how the temperatures may fluctuate, and to catch and address problems earlier. Date to be corrected: October 10, 2019 Violation Score: 3

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

Comments

General observations: Preparation cooler was less than 4 degrees Celsius. Pop cooler was 4-5 degrees Celsius but did not contain any potentially hazardous foods. Double door and triple door freezers were -18 degrees Celsius or less. Hot holding display unit had an air temperature of 44 degrees Celsius and a pizza internal temperature of 43.9 degrees Celsius (as per min/max probe thermometer). Operator indicated that they are still using the 1.5 hour time limit for holding pizzas in the hot holding unit. After 1.5 hours the pizzas are discarded. The time that each pizza is made is noted to assist staff in monitoring the time. Food storage practices were generally good. Organization of storage areas was generally good. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was good - except as noted above. Bleach sanitizer had a chlorine concentration of 200ppm.