Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-APGSG7
PREMISES NAME
Hot Spot Pizza Ltd		Tel: (604) 510-1111
Fax:
PREMISES ADDRESS
101 - 20631 Fraser Hwy
Langley, BC V3A 4G4		INSPECTION DATE
July 21, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Parmjeet Buttar		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Pizza preparation cooler at 7.5 C at the time of inspection.
Corrective Action(s): Relocate all meat toppings to the walk-in cooler.Repair or service the cooler so that it maintains all food
items at 4 C or below. (Immediately).
Violation Score: 9

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

Walk-in cooler below 4 C.
Deep freezer below -18 C.
Liquid soap and paper towels available at the hand sinks.
Bleach sanitizer tested 200 ppm.
General sanitation is satisfactory.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AKAO-APGSG7
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment