INSPECTION REPORT Health Protection TCHN-CP2NKR

PREMISES NAME Pizza Factory (Surrey 2)		Tel: (604) 590-3464 Fax:
PREMISES ADDRESS 6838 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE February 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in back blocked with pot at start of inspection **Corrected during inspection** Pot removed when identified Do not block handwashing station. Educate staff on importance of handwashing. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Pasta in walk-in cooler observed to not be covered at time of inspection Corrective Action(s): All foods in storage needs to be covered. Correct by: immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* (Since April 2022) Droppings observed in back storage area, where spare equipment and chemicals are stored. Corrective Action(s): Contact professional pest control company if one isn't contracted already. Inform them of activity and follow recommendations. Correct by: immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: *REPEAT* (Since April 2022) Soiled cardboard observed to be used as shelving liner Corrective Action(s): Soiled cardboard must be discarded. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted *Note* Inspection conducted during dinner rush; a lot of food preparation occuring at time of inspection. Temperature: Chest freezer (Frigidaire): -18.0°C Chest freezer (Admiral): -25.4°C Chest freezer (Woods): -18.8°C Chest freezer (unnamed, nearest 2 door display cooler (soda)): -19.4°C All chest freezers have some ice build up along walls. Defrost regularly to clean and sanitize. 2 door display cooler (soda): 7.2°C monitor to ensure unit can old temperatures of 4°C or less cooler holding non potentially hazardous foods only 1 door upright freezer (White Westinghouse): -13.0°C 5 door pizza prep station: 6.6°C products on top used within 2 hour develop and maintain a timing system to ensure foods are either used or discarded in 2 hours walk-in cooler: 3.0°C Sanitation: Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in back service area. Garbage receptacle located nearby. Sanitizer in pail measured to be 200ppm 2 compartment sink available for dishwashing Storage: All food products stored at least 6" off the floor. Most food products were either stored in original packaging or covered during storage. Back storage area was found to be unorganized Chemicals and cleaners were stored separate from food preparation areas. General: Operating permit was present on site.