INSPECTION REPORT Health Protection JMAA-BB7433

PREMISES NAME Pizza Factory (Surrey 2)		Tel: (604) 590-3464 Fax:
PREMISES ADDRESS 6838 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE April 12, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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): No corrections entered

Comments

Follow-up inspection to routine conducted on March 18, 2019 (RPT#: JMAA-BADV3N). The following observations were noted: Back storage area has been de-cluttered. Old television unit has been removed. Generally, food products are kept off the floor and flour storage has been organized Rodent droppings have been eliminated from the dry storage area Employee states that temperature for walk-in cooler was noted at 43F yesterday. Technician was called and it was checked to be 34F at time of inspection. Technician's report was available for review Black ABS tube has been removed from the meat slicer area - good Screen door is intact and was in place at time of inspection Meat stew was measured at 66C. As stated in previous inspection, ensure that you portion the meat stew into shallow containers so that it can rapidly cool. Adding an ice wand will greatly facilitate this process. Reminder: Stew must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours NOTE: Permit fee of $150.00 (cheque #461) was collected from the operator's spouse. Thank you for your co-operation.