INSPECTION REPORT Health Protection ADIG-CULVXP

PREMISES NAME Cor's 2 For 1 Pizza (Aldergrove)		Tel: (604) 857-2626 Fax: (604) 556 7359
PREMISES ADDRESS 3 - 27256 Fraser Hwy Aldergrove, BC V4W 3P9		INSPECTION DATE August 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simrendeep Grewal		NEXT INSPECTION DATE 6 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat sauce for lasagna is being kept between 22-26C in the warmer. About 2L of sauce. Sauce is reheated in oven with cheese. Operator mentioned that sauce could not be used up within 2hrs. Corrective Action(s): Keep all meat sauces and all sauces that need refrigeration either cold, below 4C or hot, above 60C. Options: 1. Put at least half of sauce in cooler at 4C and use up the other half within 2hrs. 2. Heat up all the sauce to 74C and keep at 60C or hotter. Operator said she will do #1. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator does not use bleach for sanitizing. Only dish soap is used. Bleach is in supply. Corrective Action(s): Demonstrated appropriate sanitizing step in 3 compartment sink. Ensure you fill at least to fully submerge largest piece of equipment. Use at least 100ppm Chlorine, 1tsp to a gallon of water. Operator said she will do this once they are ready to start washing dishes. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers. Please also ensure staff washroom paper towels are fully supplied for hand hygiene. o Operators had clean clothing for food preparation Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C Food Processing and Food Protection o Approved Food Source - Operator keeps receipts of food ingredients from an approved source o Food Storage - Majority of food is stored in covered containers. Coolers are organized; Walk in cooler items - majority of items are covered and protected, please continue to monitor this. Maintenance and Sanitation o Sanitizer bottles - have 200ppm Quats; Storage of chemicals is separate and away from food o 3 compartment sink sanitizing - bleach is available o Pest control - there are no signs of pests at the time of inspection. Administration o Valid operating permit is posted in public view o Staff is certified in food safety