INSPECTION REPORT Health Protection AFOK-AYNTW7

PREMISES NAME Freshslice		Tel: (604) 825-7677 Fax:
PREMISES ADDRESS 2743 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE May 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Balwant Dhanoa		NEXT INSPECTION DATE May 14, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Diced chicken stored in the lower compartment of the pizza prep cooler had an internal temperature of 7C. Food items stored in the inserts were at 4C. Food items in the lower compartment were moved to the walk-in cooler. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lack of proper documentation for the display of pizza at temperature less than 60C for a maximum of 2 hours. There was only one timer on the wall and the proper hold time written on the time tracking white borad was labelled with the inaccurate date and time. Inspection was conducted at approximately 2:30pm, which is after lunch hour rush. As mentioned on previous inspection report, ensure the proper documentation is kept for pizza stored within the hot case. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sink plugs were available for any of the compartments for the 3-compartment sink. Consequently, dishware, equipment, and utensils cannot be adequately washed, rinsed, and sanitized in accordance with the 3 compartment sink method. A new set of sink plugs were obtained at the time of inspection. Facility uses Quats or chlorine as a sanitizer. Staff member were not using the correct test paper to monitor the concentration of the sanitizer. Chlorine test paper were used to measured quats concentration. To ensure sanitizing solutions are properly diluted, ensure the correct test paper are used. Corrective Action(s): Violation Score: 25

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Black grease was again noted on the convey belt of the pizza oven. Exhaust canopy was again noted to be covered with a layer of yellow grease. Ensure both of the equipment are frequently cleaned to prevent grease build up. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature for under counter pizza cooler was at 7C. Cooler unit must be able to keep potential hazardous foods less than or equal to 4C. Have cooler repaired if temperature does not decrease to 4C. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted. Walk-in cooler at 4C. Walk-in freezer at -18C. No pest noted. Food items stored at least 6 inches off the ground. Extra dry storage unit satisfactory Temperature for the walk-in cooler and prep cooler was not recorded, even though it was a required parameter on the daily temperature log. Ensure proper documentation is kept for each equipment.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-AYNTW7
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: 0.25 hour Specific comments:
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