INSPECTION REPORT Health Protection ALUI-BDJSP2

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE June 27, 2019	TIME SPENT 0.6 hours
OPERATOR (Person in Charge) Satinder Singh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: There are gaps in the seal around the door in the back entrance. Weather stripping is not completely sealed. Corrective Action(s): Fill all gaps/holes in the back door to prevent pest entry. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Sanitation has improved from previous inspection. There are a few areas this still require some cleaning: -underneath the stove burners, there is a buildup of oil/grease debris -One of the under counter compartments across from the stove has food debris Corrective Action(s): Clean the above mentioned areas immediately. Violation Score: 3

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

Comments

Follow up inspection conducted: 3 compartment sink was properly set up with soap/water in the first compartment and bleach water in the 3rd (at 100 ppm chlorine residual). Ensure your sinks are always set up like this and that staff know how to properly wash/rinse/sanitize dishes. There has been significant improvement in the cleaning throughout the kitchen: -buckets of food no longer stored beside mop sink -Less clutter (utensils/equipment) around the 3 compartment sink There are still some areas that require your attention (see above violations) There is a lot of food inside the walk in cooler (packaged/in containers) that is stocked on top of each other. As discussed, operator will be increasing shipments from once a week to twice a week, but with less volume for each shipment. This will help reduce the amount of food in your coolers so that cold air can circulate throughout.