INSPECTION REPORT Health Protection VCHN-BJJSAE

PREMISES NAME Pita Pit (Delta)		Tel: (604) 592-9881 Fax: (604) 592-9882
PREMISES ADDRESS 7289 120th St Delta, BC V4C 6P5		INSPECTION DATE December 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) AJay Dhingra		NEXT INSPECTION DATE December 11, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection quats concentration in spray bottle for use in front area ~50ppm. Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is avaialble for use. Ensure this spray bottle is refilled on a daily basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back area designated hand sink paper towel dispenser empty. Corrective Action(s): Ensure all designated hand sinks are provided with liquid soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Front designated hand sink provided with liquid soap and paper towels. After correction 200ppm quats available for use in spray bottle. Preparation cooler inserts and lower section at or below 4 degrees C. Drawer cooler at 0-3 degrees C. Beverage cooler at 4 degrees C. Permit posted in plain view of the public. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. 3 compartment sink setup for manual warewashing. Quats diluted to 200ppm for sanitizing utensils and equipment. Walk in cooler at 4 degrees C. Walk in freezer at -17 degrees C.