INSPECTION REPORT Health Protection JCHW-AG2UXN

PREMISES NAME D-Plus Pizza		Tel: (604) 593-5555 Fax:
PREMISES ADDRESS 103 - 15933 Fraser Hwy Surrey, BC V4N 0Y3		INSPECTION DATE November 25, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Satinder K. Mann		NEXT INSPECTION DATE 6 Months
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 Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A bus pan of chicken was at 8C. Chicken was made yesterday. Corrective Action(s): Ensure hot potentially hazardous foods are cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. When warm foods are placed into the cooler, ensure steam is allowed to escape to allow for rapid cooling. Chicken was discarded at the time of inspection. 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

-Walk-in cooler was at 3C. -Pizza cooler was at 3C (top) and 5C (bottom). Prep cooler light bulb will either need to be replaced with a shatter resistant light bulb or a shatter shield is required. -Front cooler was at 1C. -Chest freezer was at -19C. -Upright freezer was at -18C. -Hot holding of pizza was greater than 60C. Hot holding unit now has a light cover over the light fixture. If operator would like to store pizza below 60C, operator can use time tracking. Records must be kept when the pizza was placed into the unit and within 2 hours the pizza must have sold or will need to be discarded. Records are to be kept on site for review for the inspector. -3-compartment sink chlorine sanitizer was tested at 100ppm. -Sanitizer spray bottle was tested at 100ppm and labelled. Ensure bottle is relabelled as needed. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli was found to be clean and sanitary. Slicer was disassembled for cleaning and sanitizing. -Washroom clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. A scoop was found stored in a spice container (ensure scoops are properly stored). -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AG2UXN
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: 0.08 hour Specific comments: Oil is trans fat free. Other food items were compliant with the Trans Fat requirements.
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