INSPECTION REPORT Health Protection AKAO-BDAVE7

PREMISES NAME Ocean Park Pizza (Langley)		Tel: (604) 888-3404 Fax:
PREMISES ADDRESS 8 - 8790 204th St Langley, BC V1M 2Y5		INSPECTION DATE June 19, 2019	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 # AKAO-BCZSS8 of Jun-10-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Some slime build up noticed on the inside flap of the ice maker. Correction: Remove all ice from the ice maker and clean and sanitize all surfaces ( By June 12, 2019). Code 203 noted on Routine inspection # AKAO-BCZSS8 of Jun-10-2019 Food not cooled in an acceptable manner [s. 12(a)] Observation: Not cooling food in an acceptable manner. Correction: Recommended cooling the meat sauce using clean ice wands. Use stainless steel of 99 degrees C rated NSF approved containers for cooling hot sauces prior to refrigeration ( Immediately).

Comments

Ice maker has been thoroughly cleaned and sanitized. A screen door has been installed at the back entrance. Ensure to keep it closed at all times. Gap between the stainless steel prep counter and wall has been cleaned. Mice droppings have been cleaned. However some droppings still remain behind the dough mixer and upright freezer in the kitchen. You must carefully inspect areas underneath and behind all equipment and shelves in the kitchen and dry storage room and remove all droppings. Pest control contract must continue unless the issue is completely addressed You must order food-grade heat safe buckets or containers to cool meat sauce. Use cooling wands to cool soups from 100 C to 21 C and then refrigerate in the walk-in cooler.