INSPECTION REPORT Health Protection TCHN-BZNN25

PREMISES NAME Super Vege Pizza		Tel: (604) 591-5533 Fax:
PREMISES ADDRESS 105 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE March 31, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Simran Sandhar		NEXT INSPECTION DATE April 06, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer observed at time of inspection. Staff was unable to tell inspector where sanitizer was located nor how to properly mix a bleach sanitizer solution. 3 compartment sinks were observed to be empty at time of inspection. Corrective Action(s): 1. Ensure all staff knows how to mix sanitizer. 100ppm solution is made by mixing 1/2 teaspoon household unscented bleach (5.25%) to 1L water. 2. Ensure sanitizer is available for cleaning at all times during operation. Correct by: immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handwash station does not have working soap dispenser. All handwashing stations must be functional. Corrective Action(s): Repair soap dispenser or provide an alternative source of liquid hand soap for staff. Correct by: immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site during inspection is foodSAFE certified. Corrective Action(s): One certified staff must be on premises at all time during operation. Correct by: immediately Violation Score: 1

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

Comments

Routine inspection conducted Temperatures: walk-in cooler: 3.2°C Sanitation: rear hand wash station equipped with hot/cold running water, soap and paper towel General: all food kept off floor and covered in storage sandwich prep cooler not used at time of inspection facility appears to be for baking pastries COVID: all staff wearing masks sanitizer available for customers signage posted at front door no worker health check performed at beginning of worker shifts. As required by public health order, it is recommended to start conducting worker health checks. Please see worksafebc website for more details regarding this check.