INSPECTION REPORT Health Protection ABAN-ARLSLS

PREMISES NAME Grace Market/Maple Pizza		Tel: (604) 582-0006 Fax:
PREMISES ADDRESS 10063 117th St Surrey, BC V3V 8C1		INSPECTION DATE September 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Balkar Gill		NEXT INSPECTION DATE 4 Months
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Shelf above prep cooler has still not been painted and has exposed wood. Corrective Action(s): Paint/seal shelf above prep cooler. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # ABAN-ARKS2L of Sep-26-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] ( 1. Meat slicer was in a very filthy state, with food caked on it at the time of inspection. 2. Dough mixer maintained in a filthy condition.) Code 302 noted on Routine inspection # ABAN-ARKS2L of Sep-26-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] ( 3-compartment sink was not set up for manual dishwashing. Upon questioning, the employee informed that dishes are only washed with soap and rinsed. The employee had no idea what sanitizing was and informed that dishes are not sanitized. It was also observed during the inspection that some dishes are just rinsed and no soap is even applied.)

Comments

Follow up Inspection: - Ladle for rice at front hot holding unit is placed in rice. - Meat slicer has been cleaned and sanitized. - Dough mixer has been cleaned and sanitized. - 3-compartment sink set up for manual dishwashing. Signage for dishwashing posted. Bleach sanitizer = 100 ppm. - Fly strip has been removed. - Back door closed at time of inspection. If you want to keep the door open, ensure a screen door is installed. - General sanitation of premises has improved significantly, especially for: shelves beside 3-compartment sink shelves under prep table behind cookline/stove toilet in employee washroom hard to reach areas - Hand sink is not draining water properly. - Owner present onsite and has FOODSAFE. Owner will send employees without FOODSAFE to get certified. ***Keep up with this level of sanitation.*** ***Ensure to review manual dishwashing with all staff.***