INSPECTION REPORT Health Protection JKWK-CNCVJH

PREMISES NAME Pizza 24		Tel: (604) 746-5100 Fax:
PREMISES ADDRESS 30419 Blueridge Dr Abbotsford, BC V2T 5P2		INSPECTION DATE January 23, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Premise overall sanitation is satisfactory. No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Take out containers and utensils are sanitary. Food protected from contamination. Dough is covered using food grade clear plastic bags or metal trays. 3-compartment sink in use. Bleach sanitizer in use at 200 ppm in sani bucket. Single use gloves are food grade. Test strips available. Valid Permit posted in conspicuous location. Holding units: Coolers at 4C and below. Walk in cooler at 2C. Stand up freezer at -8C. Hot holding display unit at 60C and above. Recommendations: Hot holding unit serving tong is washed and sanitized every two hours - good. Ensure to keep up with cleaning and sanitizing this tong or use a new one every 2 hours to prevent bacteria growth. Service cooling holding food inventory at 4C and below but the top inserts may be overfilled during rush hour. Ensure fresh prep is used within 2 hour and remainder of food contact is stored at 4C and below after rush hour. Recommend not over filling food in inserts so the cooler lid can close adequately. Grease trap upgrade currently in progress. It should be completed in 2 weeks.