INSPECTION REPORT Health Protection ALUI-AS4V5N

PREMISES NAME Fresh Round Table Pizza & Curry House		Tel: (604) 576-3009 Fax:
PREMISES ADDRESS 101 - 16793 60th Ave Surrey, BC V3S 1T2		INSPECTION DATE October 13, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 25, 2017
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several meats (salami, ground beef, etc) used for pizza toppings in the inserts of the prep cooler by the entrance were at 10 deg -12 deg C. Operator had indicated that the cooler top door was recently just opened. Corrective Action(s): Move all meats to the walk in cooler or down below to the bottom of the prep cooler. All potentially hazardous food items (meats, cheeses, etc) must be <4 deg C. It is understandable that the top inserts will have higher temperatures when the top cooler door is constantly opened/closed, so you must only keep enough food in the top inserts for a 2 hour period. Do not fill the inserts to the top with food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink (2 compartment sink) has no hot running water. Corrective Action(s): Use the 3 compartment sink at back for handwashing as it has hot running water. Repair handwash sink to have hot running water immediately. Liquid soap and paper towels were available. Violation Score: 5

Non-Critical Hazards: Total Number: 5

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door open at time of inspection. This is a repeat infraction. Corrective Action(s): Discussed with owner that because the kitchen is always hot, the staff will always want to keep the door open. Install a screen at the back door to prevent pest entry. This has been a repeat issue. Correct by : 2 weeks Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil and dirt/ debris observed at: 1) Panels in fumehood above cooking line 2) Behind the chest freezer at the back door 3) some under the deep frying area Corrective Action(s): Clean these areas thoroughly. Correct by: This week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Chest freezer by back door has broken seal and is only at -2 to -3 deg C. It should be at <-18 deg C at all times. 2) Handsink (two compartment sink in kitchen) has no hot running water because there is a mechanical issue with the faucet for hot water. 3) Prep cooler by front door is not maintaining temperature of < 4 deg C in the top. Corrective Action(s): 1) Repair or replace freezer ---- 2 weeks 2) Repair handsink so that it has hot running water --- Immediately 3) Prep cooler -- ensure that both the top and the bottom can maintain a temperature of < 4 deg C Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers available in prep cooler by entrance. Corrective Action(s): All coolers and freezers must have thermometers inside. Get extra thermometers. Correct by: Today Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Two staff members present, neither had FoodSafe. Corrective Action(s): Owner came on site during inspection and was able to provide his FoodSafe certificate. Told owner that he needs to be on site before his restaurant can open as the current staff members do no have FoodSafe. Get at least one other staff member with FoodSafe Level 1 Correction date: Today Violation Score: 1

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

Comments

Other chest freezer: -22 deg C Bleach sanitizer in rag bucket at 100 ppm chlorine residual 3 compartment sink with bleach available on site prep cooler across cooking line: bottom at 2 deg C, top inserts at 4-5 deg C, discussed with owner about not filling the top inserts with too much food Walk in cooler: 2.3 deg C Foods covered in coolers