INSPECTION REPORT Health Protection JMAA-B4KVSV

PREMISES NAME Ocean Park Pizza (72nd Ave)		Tel: (604) 572-9255 Fax:
PREMISES ADDRESS 2 - 12818 72nd Ave Surrey, BC V3W 2M9		INSPECTION DATE September 13, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mukhtiar Singh Padda		NEXT INSPECTION DATE September 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza prep cooler with cut olives, onions, pineapples, and shredded cheese at approximately 7C at time of inspection. Olives, onions, and toppings were also at this temperature. Corrective Action(s): Contents inside prep cooler placed inside walk-in cooler. Do not use the walk-in cooler until it has reached 4C or below. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held pizza slices at 50C at time of inspection. Pizza slices prepared approximately 1 hour ago. Corrective Action(s): Pizza slices were cooled and placed in the walk-in cooler, to be heated as needed. Do not use the hot-holder to display pizza until the temperature reaches 60C or above to prevent the growth of harmful bacteria. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler and hot-holder at 7C and 54C (after adjustment), respectively. Corrective Action(s): Adjust the prep cooler and hot-holder so that they can maintain 4C and 60C, respectively. Date to be corrected by: Sep 14, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Premise is generally well-lit and in good sanitary condition. The following observations were made: - Walk-in cooler at 3C - Chest freezer at -18C - Prep cooler at approximately 7C (see violation code above) - Hot-holder at approximately 54C after adjustment (see violation code above) - Sanitizer spray bottle chlorine residual initially at > 200 ppm, and was diluted to 200 ppm at time of inspection. Ensure that the sanitizer spray bottle does not contain more than 200 ppm chlorine residual to prevent chemical contamination - Hand wash stations in kitchen and restroom adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - All food is covered and protected with food-grade containers with tight-fitting lids - Foods stored at least 6" off the floor for easy cleaning of flooring - Dough mixer and bowl in sanitary condition, ventilation slats in sanitary condition - Utensils and can opener generally in good sanitary condition - Operator has FoodSafe 1 certification (Expiry: July 9, 2021) - No visible signs of any recent pest activity - Screen door intact and present to prevent entry of pests NOTE: Temperature logs were not being maintained at time of inspection. Therefore, the owner could not record any equipment that is not in good working order. Temperature logs MUST be maintained each day to ensure that temperatures meet health requirements. Follow-up inspection will occur to ensure that cooler and hot-holder can maintain below 4C and above 60C, respectively. No food is permitted in the cooler and hot-holder until a follow-up inspection has occurred.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B4KVSV
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: Specific comments: Items audited: Ranch dressing, four-cheese alfredo, and non-hydrogenated margarine. All items meet BC Trans Fat requirements.
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