INSPECTION REPORT Health Protection MLUO-C6ENVZ

PREMISES NAME Pizza 24		Tel: (604) 746-6000 Fax:
PREMISES ADDRESS 101 - 2451 Clearbrook Rd Abbotsford, BC V2T 2Y1		INSPECTION DATE August 30, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sarbjit Bhateja		NEXT INSPECTION DATE 5 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

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No bleach solution available at time of inspection. Corrective Action(s): Operator asked to make bleach and water (~100 ppm) solution. Add more bleach when using generic brand bleach as it is not as strong as other well known brands. Ensure there is bleach sanitizer at the start of the day and change or make more as necessary thoughout the day. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Slicer machine still had some debris build up. Corrective Action(s): Ensure to clean the slicer machine thoroughly and sanitize. All debris must be removed so sanitizing can be done properly. 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

Hand sink supplied with liquid soap and paper towels. Walk-in cooler was at 4 deg C. Freezer was at -18 deg C (ambient temp.). Smaller prep line cooler was at 1-2 deg C. Hot holding for pizza was at 60 deg C (max. 1 hour holding time). No signs of pests noted during inspection. Door in back kept closed. Washroom stocked with liquid soap and paper towels. General sanitation was satisfactory. Operator has valid Food Safe 1 certification. Temperature log was not kept up to date. Operator checks temperature daily; however, this must be documented. Temperature monitoring is an important part of your Food Safety Plan. Note: Operator slowly changing all lighting to LED. For future renovations, flooring, walls and ceiling are to be light in colored.