INSPECTION REPORT Health Protection DSEA-CP32M7

PREMISES NAME Pizzeria Ludica		Tel: (604) 555-2232 Fax:
PREMISES ADDRESS 601 Carnarvon St New Westminster, BC V3M 1E3		INSPECTION DATE February 14, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): REPEAT OBSERVATION: deli slicer found to have food debris on blade, sharpener housing and in the blade guard area Corrective Action(s): Ensure that deli slicer is fully disassembled, cleaned, and sanitized immediately after use. Failure to maintain equipment in a sanitary manner may result in the issuance of violation tickets and/or correction orders Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher measured 0 ppm chlorine at the dish surface after multiple cycles Corrective Action(s): Do not use this dishwasher until it has been serviced and is able to sanitize dishware at 100 ppm chlorine. All glasses to be sanitized in the high temperature kitchen dishwasher Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH (2X) handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (1C), small prep cooler (2C), pizza prep cooler (4C), and bar cooler (1C) measured < 4 degrees C =Upright freezer measured -14 degrees C =High temperature dishwasher had a final rinse temperature of 70.6 C at the dish surface (min 71 C required for sanitizing) =Low temperature dishwasher measured 0 ppm chlorine at the plate surface =Sanitizer solution approximately 200 ppm QUATS available in spray bottles =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =Staff FOODSAFE level 1 certificate could not be verified to be valid, staff claim certificate valid to 2024, have certificates on site for inspection =Staff hygiene satisfactory at the time of inspection; Permit posted in a conspicuous location note: old pizza paper sheets stored on the floor in the storage room. remove from the floor and store it in a sanitary manner. if not in use, discard or remove.