INSPECTION REPORT Health Protection DNGG-BN7RXX

PREMISES NAME Uncle Fatih's Pizza (Burnaby)		Tel: (604) 566-7656 Fax:
PREMISES ADDRESS 2 - 4465 Skyline Dr Burnaby, BC V5C 6S3		INSPECTION DATE March 30, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Avanish Kumar And Nur Wilson		NEXT INSPECTION DATE 2 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Quats sanitizer used for food contact surfaces improperly mixed. Sanitizer in spray bottle was used "as is" and not diluted as per manufacturer's instructions. Corrective Action(s): - Mix 200 ppm Quats sanitizer as per manufacturer's instructions immediately. According to the product label, mix 2 ml of product per liter of water. - Always read product label and ensure that staff are advised if there are no products in use or new procedures in place. - Obtain Quats test strips to verify sanitizer concentration. [Corrective Date: Immediately] Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Observed food handlers not washing hands between different tasks and customer service. - Observed food handlers wash gloves instead of discarding soiled single use gloves. Corrective Action(s): - Employees/ food handlers must properly wash hands between different tasks (e.g. food preparation, cash handling, handling chemicals, leaving kitchen to do other tasks, etc.) and when hands become contaminated. - Gloves do not replace handwashing. Single use disposable gloves must be discarded after each use. - Review properly handwashing practices and frequency with employees/ food handlers. [Corrective Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 1

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - Operator has installed an additional upright double door cooler in shared corridor outside the premises (back door access) without approval from Fraser Health. Corrective Action(s): - Any changes/ revisions to the premises, menu, and/ or operation requires written Health Approval from Fraser Health. Proposals for changes/ revisions must be submitted to Fraser Health for review and written Approval must be obtained before making such changes/ revisions. - Operator advised that shared corridor is not used by other tenants. **Submit in writing a proposal to use corridor for storage and upright double door cooler. Provide lease agreement with building manager that they would approve use of space for storage and cooler. Provide written confirmation from tenant who accesses same corridor that they do not use this corridor. Submit a floorplan to include this space. **Failure to do the above noted actions will result in the issuance of a Correction Order to remove said cooler and storage items. [Correction Date: June 1, 2020] Note: The longer time fame has been granted to operator to provide proposal and supporting documents as adjacent tenants are currently closed due to the COVID-19 pandemic. Violation Score: 3

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

Comments

- Handsink is accessible and supplied with liquid soap, papertowels, hot and cold water to facilitate proper handwashing practices. - Walk-In Cooler: 3 deg C - Prep Cooler and Inserts: ≤4 deg C - Upright Cooler (located in corridor): 4 deg C **Approval for location required** - Undercounter Prep Freezer: -10 deg C - Products are maintained in a frozen state. - Manual warewashing procedures reviewed with employee on duty who is responsible for warewashing. - Employee able to demonstrate proper warewashing procedures. - 200 ppm chlorine bleach solution used for sanitizing equipment. Chlorine test strips available to verify sanitizer concentration. - Ensure that items/ surfaces in continuous use (e.g. pizza slicers, tongs, pizza prep table, etc.) are sanitized at least once every 4 hours. - Time tracking in place for pizza on display at time of inspection. - Ensure that staff are accurately tracking pizzas. - FOODSAFE requirements satisfied at time of inspection. **Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest control monitoring. Do not overstock beverages/ supplies as there is inadequate storage space on site to accommodate overstock.