INSPECTION REPORT Health Protection AHEN-ABMRUZ

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE July 7, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Autar Maghera		NEXT INSPECTION DATE July 08, 2016
INSPECTION TYPE Follow-Up
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The pizza preparation cooler was near 6.3 degrees C (above 4 degrees C) during the inspection. Corrective Action(s): Ensure that the preparation cooler is maintained at 4 degrees C (40 degrees F) or colder. Do not store potentially hazardous food inside this unit until it is maintained at 4 degrees C (40 degrees F) or colder. Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers were not present in each cooler and freezer. The operator mentioned thermometers have been purchased but still need to be added into the refrigeration units. Corrective Action(s): Ensure each cooler and freezer is equipped with an accurate thermometer so that the temperature of each unit can be checked and recorded on the temperature log each day. Violation Score: 1

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

Code 301 noted on Follow-Up inspection # AHEN-ABKNLU of Jul-05-2016 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Food contact surfaces (e.g. sieves) were stored in a large plastic container/bin that contained buildup on it. Note: The container is being used to store these items due to limited shelf space inside the food premises. )

Comments

Follow-up Inspection: Temperature Controls: -Preparation cooler in the kitchen was at 0.3 degrees C (40 degrees F or colder). -Walk-in-cooler was 40 degrees F (4 degrees C) or colder. -Hot-held samosa's were 140 degrees F (60 degrees C) or hotter. -Temperature records for the walk-in-cooler and the two preparation coolers were available. Note: Once thermometers have been added to the other refrigeration units, ensure temperature records are kept for all coolers and freezers at least on a daily basis. -Shallow containers were purchased to rapidly cool foods. The operator mentioned that they will obtain a probe thermometer to check the internal temperatures of foods. Reminder: Ensure that potentially hazardous food (meats, cooked vegetables, cooked lentils etc.) are cooled from 60 degrees C to 20 degrees C within 2 hours and then 20 degrees C to 4 degrees C within four hours (a total time of 6 hours). Sanitation: -100 ppm chlorine was available in the 3-compartment sink -The large bin and its' contents (food contact surfaces such as sieves) were in a sanitary condition. -Shelving in the walk-in-cooler, the floor, and the bottom surface of the preparation table containing sugar and flour bags was in a sanitary condition. -The operator mentioned that they would allocate time each week to regularly clean the premises to maintain it in a sanitary condition. Administrative: -Both operators and the main chef had FOODSAFE certificates on-site and the operator is usually working at the premises. It is highly recommended a few more employees undergo FOODSAFE training. Hygiene: -The operator was properly washing their hands prior to handling food. Thank you for making improvements.