INSPECTION REPORT Health Protection VCHN-ADMMZQ

PREMISES NAME Uncle Fatih's Pizza		Tel: (604) 833-0022 Fax:
PREMISES ADDRESS 101 - 10277 City Pky Surrey, BC V3T 4C3		INSPECTION DATE September 9, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fatih Ilcin & Ercin Karaca		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection pizza hot held in hot holding case internal food product temperatures range from 45-55 degrees C. During the course of the inspection all pizzas sold. From point of leaving pizza oven to consumption was less than 2 hours. Corrective Action(s): Ensure pizzas are hot held at or above 60 degrees C or all sold within 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use. Corrective Action(s): Ensure during operation a 100ppm bleach or 200ppm quats sanitizer solution is available for use. This is as per your sanitation plan. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Home Depot buckets observed onsite and used for food storage. Corrective Action(s): Only use food grade containers to store food products. Remove from premise all Home Depot buckets. Correct by September 30, 2016. Violation Score: 3

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

Comments

Routine inspection: Hand sink not obstructed and available for use. Liquid soap and paper towels provided. Pop cooler at 6 degrees C. No cold potentially hazardous foods stored. Walk in cooler at 3 degrees C. Preparation cooler inserts at 4 degrees C. Lower section at 4 degrees C. 100ppm bleach sanitizer solution prepared at time of inspection. Reminder to have ready for use at all times. Sanitize all food contact surfaces on a frequent basis. FOODSAFE requirements met at time of inspection. Permit posted in front area. Temperature monitoring records to be maintained and available for review at all times. To email operator template temperature log sheet.