INSPECTION REPORT Health Protection JCHY-CKKRSF

PREMISES NAME Select Pizza		Tel: (604) 591-3344 Fax:
PREMISES ADDRESS 110 - 8434 120th St Surrey, BC V3W 7S2		INSPECTION DATE October 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Balvinder Singh Uppal		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Mold growth obsered along the walls and ceiling in the walk-in cooler. Corrective Action(s): Clean and sanitize the aformentioned areas. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed portable deep fryer on-site. No exhaust hood available for portable fryer. Facility only permitted to use conveyor belt oven underneath the exhaust hood for cooking. Corrective Action(s): Remove portable deep fryer from the premises. Premises not permitted to use portable deep fryer without having exhaust hood above. Corrected by: Today. Violation Score: 1

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer bucket measured at 200ppm. 3-compartment sink available for ware washing. Bleach on-site. 3rd compartment sink measured at 200ppm chlorine. In-use utensils washed and sanitized every 2 hours. Prep cooler, walk-in cooler, slushie machine measured at 4C or lower. Chest freezer measured at -18C. Temperature logs maintained for walk-in cooler. Can opener blade and meat slicer observed to be in sanitary condition. Overall sanitation underneath equipment is satisfactory. NOTE: Ensure that daily cleaning of facility are done in accordance to facility's Sanitation Plan in hard to reach areas. Ensure photocopies of all staff FOODSAFE LEvel 1 certification is on-site so that inspectors can validate FOODSAFE LEvel 1 certication of staff on-site.