INSPECTION REPORT Health Protection DNGG-CY9UHA

PREMISES NAME Canadian Pizza Plus		Tel: (604) 351-7526 Fax:
PREMISES ADDRESS 34 - 8650 Cinnamon Dr Burnaby, BC V5A 4H7		INSPECTION DATE December 6, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Zakir Somani		NEXT INSPECTION DATE December 08, 2023
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 = 71

Critical Hazards: Total Number: 4

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Heavy grease, grime, and food debris accumulation noted on stove and oven surfaces (exterior and interior). - Food debris and grease accumulation observed on food storage containers. - Heavy grease and old food debris/ food scraps accumulation observed on and inside equipment storage containers. Corrective Action(s): - Thoroughly clean and sanitize the above listed items. [Correction Date: Immediately] Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Pizza pans with heavy grease and food debris accumulation noted. - Dough mixer bowl not maintained in a sanitary condition; accumulation of visibly soiled moisture inside observed. - Operator unable to properly demonstrate how to wash and sanitize dishes. Corrective Action(s): - Wash and Sanitize all pizza pans. - Wash and Sanitize dough mixer bowl. - Proper manual dishwashing and sanitizing procedures reviewed with operator: 1. WASH with hot water and detergent. 2. RINSE with clean hot water. 3. SANITIZE with 100-200 ppm chlorine bleach sanitizing solution. (1 ounce chlorine bleach + 1 gallon water) 4. AIR DRY [Correction Date: Immediately] **Obtain chlorine test papers so that sanitizer concentration can be verified. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Papertowels not available at handsink. Corrective Action(s): - Provide papertowels at handsink. Store papertowels in a dispenser. - Handsink must be accessible and provided with hot and cold water, liquid soap and papertowels at all times. [Correction Date: Immediately] Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Employees using visibly soiled common dish cloth to dry hands after washing. Corrective Action(s): - Use papertowels to dry hands after washing. Discard papertowels after use. - Remove soiled dish cloth from handwash sink. - Review proper handwashing practices: 1. Wash hands with warm water. 2. Apply soap and rub/ scrub hands for at least 20 seconds. 3. Rinse hands with warm water. 4. Dry hands with a clean papertowel. [Correction Date: Immediately] Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Garbage bags used to cover dough are in direct contact with dough. - Garbage bags used to cover food in storage. Corrective Action(s): - Remove garbage bags. Do not use in direct contact with food or for food storage. - Obtain food wrap and/ or storage containers that are constructed of food grade materials. [Correction Date: 06-Dec-2023] Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed in the following areas: - Behind, between, and under upright freezers. - Along all floor/ wall edges (beside and behind equipment, under dishwashing area, etc). - Under dry storage shelves. - Under island prep table. - Under and behind equipment (ovens, stove, prep cooler) - Between dough mixers bases. - Deceased rodent observed on glueboard behind oven. Corrective Action(s): - Remove droppings and clean above listed areas. Use 100-200 ppm chlorine bleach solution on all affected areas. (1 ounce chlorine bleach + 1 gallon water). - Remove deceased rodent. - Continue to monitor rodent activity - continue to use glueboards and snap traps. - Follow all recommendations provided by your pest control service technician. - Ensure that all areas are accessible for pest control service. - Request for service technician to identify entry points - seal all entry points (gaps/ holes/ cracks). - Maintain a higher level of sanitation throughout the premises. [Correction Date: 08-Dec-2023] Note: Pest control services provided by a pest control company 2x/ month. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease, grime, and food debris accumulation noted on walls and shelving surfaces. - Food debris and garbage accumulation noted under island prep table. Corrective Action(s): - Thoroughly clean above listed areas and all other surfaces and hard to reach areas. [Correction Date: 08-Dec-2023] Violation Score: 3

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

Comments

- Handsink (See Violation Codes 401 and 402). Hot and cold water and liquid soap available. - Walk-In Cooler: 2C - Triple Door Prep Cooler and Inserts: ≤4C - Chest Freezer: -14C (Food products are maintained in a frozen state). - Upright Freezers: -8C and -10C (Units appear to be in defrost cycle. Food products are maintained in a frozen state). **Ensure that Freezers maintain temperature at or below -18C. - 200 ppm chlorine bleach sanitizing solution available. - Drain plugs available at 2-compartment sink to facilitate manual dishwashing and sanitizing practices. - FOODSAFE LEVEL 1 requirements are in compliance at time of inspection. - Employee has valid FOODSAFE Level 1 certificate. - Operator has valid FOODSAFE Level 1 equivalent certificate. **Certificate expires 28-Jan-2024** **Sanitation Plan not available on site for review. Obtain a copy of Sanitation Plan and provide at follow-up inspection for review. **Premises does not have a commercial ventilation exhaust system. The production of grease laden vapours is not permitted.