INSPECTION REPORT Health Protection SSZO-D2VVKB

PREMISES NAME Uncle Fatih's Pizza (Burnaby)		Tel: (604) 566-7656 Fax:
PREMISES ADDRESS 2 - 4465 Skyline Dr Burnaby, BC V5C 6S3		INSPECTION DATE February 28, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Avanish Kumar And Nur Wilson		NEXT INSPECTION DATE March 13, 2024
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: High (≥30) Total Score = 38

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. While topping cooler air temperature is measured at 2oC, food internal tempreature is too warm. Food internal temperature of slice tomatoes is measured at 5.8oC. Staff probed all foods and temperatures are all over 4oC. No temperature log is maintained for this cooler. 2. Tomato sauce and Edam cheese for pizza observed storing at room temperature on pizza prep cooler. Package on cheese indicated "Keep Refrigerated". Corrective Action(s): All potentially hazardous foods must be stored at 4oC or less, this includes tomato sauce and cheese. All foods except tomato sauce (just took out from cooler and temperature is noted at 3.6oC) discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Products such as oil, food buckets in walk-in cooler, and bottled water observed storing on ground in facility. 2. Pizza dough, on proofing rack, is observed storing on ground. 3 of these racks observed on ground. 3. A small container of poison observed at front. Corrective Action(s): All products must be stored at least 6 inches above ground to facilitate cleaning, and for pest monitoring. Food facilities are not allowed to place poison as this might contaminate prep tables and equipment. Remove poison. Violation Score: 15 304 - Premises not free of pests [s. 26(a)] Observation: Small amount of rodent droppings observed in facility. Some behind dough mixer, and some by front pop shelving racks. Pest control company visits twice a month. Corrective Action(s): Remove droppings, sanitize areas, and continue to monitor. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Back hallway, outside of facility, is used as storage space again. Items such as canned goods, peppers, flour, pop, pizza dough are oberved on hallway. This is not an approved space for storage. Corrective Action(s): This has been discussed last routine inspection already. Facility must rent an additional space in the building for storage. Approval is required. If there is no space in the building, menu should be reduced. This is to be discussed at next inspection. Violation Score: 5

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

Comments

Health permit is posted Walk-in cooler: 2.6oC 3-door prep cooler: 3.8oC 2-door stand up cooler: 4.0oC Topping cooler: 2oC Beverage cooler: 3.6oC Undercounter 2-door freezer: -13.2oC 1-door stand up freezer (new): -22.6oC No hot holding in facility Pizzas are holding at room temperature for 90 minutes then discard Manual time tracking for pizzas observed Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at handwashing station in kitchen Liquid handsoap and paper towel present at handwashing station in washroom General sanitation is satisfactory Discussed manual dishwashing procedures with staff - Quats sanitizer is used to sanitize dishware Quats satnizier in spray bottle is noted and at least 200ppm is detected Quats test strips are present to test sanitizer concentration Note: 1. Topping cooler should be monitored and recorded in log. 2. One sanitizer spray bottle is at pizza prep area. Provide one bottle for back preparation area, and one for front dining tables. 3. Do not rinse dishware after sanitizing. 4. Sauces such as ranch and garlic sauce are potentially hazardous and must be stored in cooler under 4oC. 5. Facility has added a stand up freezer without approval. In addition, facility is over capacity on storage. This has been mentioned last routine inspection. Facility file will be reviewed for next course of action. 6. No janitorial sink is observed in facility. This will also be reviewed.