INSPECTION REPORT Health Protection ANAN-CN7VPA

PREMISES NAME Freshslice Pizza (6th St New West)		Tel: (604) 759-0091 Fax: (604) 759-0092
PREMISES ADDRESS 149 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE January 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vasuky Suresh (Suky)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pizza slices for the TGTG program are being stacked one on top of the other in the walk-in cooler. This will hinder the cooling process. Corrective Action(s): Do not double stack pizzas one on top of the other. Different time stamped pizzas should be cooled separately. After 4 hours if they're at 4 degC, they can be covered or boxed and stored separately from the "new" pizzas coming into the cooler for cooling purposes. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Once again, when staff was asked to go over their dishwashing procedures, the sanitizing step was being skipped. Corrective Action(s): This is a recurring issue and if it continues to be an issue, then a Violation Ticket will be issued. Educate all staff members on the proper dishwashing procedures and managers should ensure that staff are following these procedures. 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

General Comments: All coolers are below 4 degC Freezers are below -18 degC Temperature logs are being maintained Pizzas are held for 2 hours in the warmer then cooled for the TGTG (Too good to Go) Program. Each of the pizzas in the hot holding unit was time stamped. 200ppm bleach solution is available in spray bottles for sanitizing. THE SOLUTION WAS TOO STRONG. USE ONLY 1TSP BLEACH FOR 1 L WATER. USE TEST STRIPS TO CHECK. Handsinks are fully equipped. At least one staff member onsite had a valid FS 1 certificate. *Report reviewed, not signed due to pandemic*