INSPECTION REPORT Health Protection AHEN-ASNUQJ

PREMISES NAME D-Plus Pizza (192nd St)		Tel: (604) 372-3535 Fax:
PREMISES ADDRESS 104 - 7228 192nd St Surrey, BC V4N 5Y4		INSPECTION DATE October 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) D-Plus 192-72 Pizza Ltd		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Work aprons were observed stored on hooks in the staff washroom. 2. Two trays were observed stored on the floor of the corner near the 3-compartment sink. 3. A bottle of bleach and detergent was stored on a lower shelf next to a slicer. Corrective Action(s): Manager re-arranged storage areas by: -storing the aprons on hooks outside of the washroom -placing the trays in the sink so that they can be properly washed and sanitized and then stored at least 6 inches off the floor, and -moving the cleaning chemicals to a location away from food equipment. Violation Score: 3

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

Comments

Permit to Operate was posted in a conspicuous location. Handsink in the front area, handwashing station in the back, and handsink in the washroom were supplied with liquid soap, hot and cold running water, and paper towels. Staff were observed washing hands prior to preparing pizza. Walk-in-cooler, upright drinks cooler, and pizza prep. cooler (top inserts and bottom component) were at or below 4 degrees C (40 degrees F). Chest freezer and upright freezer were at or below -18 degrees C (0 degrees F). Hot-held pizza was at or above 60 degrees C (140 degrees F). Refrigeration units and hot-holding unit were equipped with accurate thermometers. Temperature records were being maintained. 100-200 ppm chlorine sanitizer was available in the spray bottle. It was mentioned that paper towels are used to wipe the sanitizer on prep. surfaces. Drain plugs were available for the 3-compartment sink. Ensure all pizza trays, tongs, cutters, knives, and food containers are washed, rinsed, sanitized in 100 ppm chlorine sanitizer, and then air dried. It was discussed that In-use utensils (e.g. tongs) must be washed, rinsed, sanitized, and air dried at least every 4 hours. NOTE: Both Managers had taken FOODSAFE Level 1 prior to July 2013 which will expire July 29, 2018. Ensure that you successfully complete either the FOODSAFE Level 1 refresher course or the FOODSAFE Level 1 course prior to July 29, 2018 to re-validate your FOODSAFE Training. The Operator and at least one person in the absence of the operator on shift is required to maintain valid FOODSAFE training.