INSPECTION REPORT Health Protection AKAO-B7BU2M

PREMISES NAME Ocean Park Pizza (Langley)		Tel: (604) 888-3404 Fax:
PREMISES ADDRESS 8 - 8790 204th St Langley, BC V1M 2Y5		INSPECTION DATE December 10, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 0

Critical Hazards: There are no critical hazards.

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

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

Code 301 noted on Routine inspection # 82184 of Sep-11-2012 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Pop-gun holder must be cleaned regularly to prevent fruit flies.) Code 205 noted on Follow-Up inspection # 82412 of Sep-19-2012 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Internal temperature of topping in the prep cooler ranged from 8° - 11°C.) Code 205 noted on Routine inspection # 82184 of Sep-11-2012 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Internal temperature of ham & meats in pizza prep cooler 11°C. Transfer to the bottom of the cooler. Do not fill the inserts to more than 3" deep..)

Comments

The floors throughout the kitchen have been pressure washed. The operator has placed some glue traps for mice control. A big hole in the wall behind the oven has been patched with cement. Continue to clean the floors especially underneath and behind the equipment every night. Ensure to use a flash light for checking for evidence of mice activity. A new door with weather stripping has been installed by the operator. The building owner has replaced the siding around the restaurant building. More inspections will be conducted to check for continued compliance. * Clean the charbroiler stand's legs and other cooking equipment to remove grease build up. * Ensure meat sauce is cooled from 60 C to 20 C in 2 hours and 20 C to 4 C in less than 4 hours. Recommended using ice wands or cold water baths to cool hot foods. * Clean and degrease thoroughly floor underneath and behind the cooking equipment. * Ensure that all boxes and bus pans or containers containing raw meats/poultry and seafood are stored below any ready to eat foods or veggies.