INSPECTION REPORT Health Protection AHEN-ABJUBN

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE July 4, 2016	TIME SPENT 3 hours
OPERATOR (Person in Charge) Autar Maghera		NEXT INSPECTION DATE July 05, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 82

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (meat, cheese, cooked vegetables and lentils, prepped vegetables) were above 4 degrees C (40 degrees F) in the walk-in-cooler and both preparation coolers. Corrective Action(s): Cold potentially hazardous food above 4 degrees C (40 degrees F) was discarded during the inspection. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All three compartments of the 3-compartment sink were filled with unclean containers. It was observed that staff were not using the "wash, rinse, sanitize, air dry" method to manually wash food containers, utensils, and dishes. It was observed that a knife was only wiped with a cloth. Corrective Action(s): Ensure all food contact surfaces (e.g. food containers, knives etc.) are washed, rinsed, sanitized in the 3-compartment sink, and then air dried. Repeat violations may result in the issuance of a corrective order and/or violation tickets. Review the proper dishwashing procedure with staff who work on other shifts as well. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): It was observed that an employee was drying their hands with a cloth towel and that they were reusing disposable gloves. Corrective Action(s): Ensure that hands are washed with liquid soap and then dried with paper towels at the handsink prior to putting on a new pair of disposable gloves and prior to handling food. Do not reuse disposable gloves. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Fish was placed inside a container next to the third compartment of the 3-compartment sink. A food container was observed on the floor as well. Corrective Action(s): The fish and food on the floor was adulterated with bleach and discarded during the inspection. Ensure food is stored in areas off the floor and away from sources of contamination. Correct immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup of debris was observed throughout the food premises (on the floor, on shelves in the walk-in-cooler, on handles of coolers ,and on the outer surface of food containers). Corrective Action(s): Thoroughly clean and sanitize the food premises today to remove buildup and to maintain it in a sanitary condition. Violation Score: 15 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A garbage bag was placed over dough. Corrective Action(s): Ensure that only food grade materials/containers (e.g. saran wrap) is used to cover food items. Do not use garbage bags to cover food as they have been chemically treated and are not made of food grade materials. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The walk-in-cooler and both preparation coolers were above 4 degrees C. Corrective Action(s): A technician re-serviced the walk-in-cooler during the inspection and it came down to a temperature of 4 degrees C (40 degrees F) or colder. Ensure that the walk-in-cooler maintains a temperature of 4 degrees C (40 degrees F) or colder. Repair, adjust, and/or replace the preparation coolers to maintain them at 4 degrees C or colder. Do not store any potentially hazardous food inside the coolers until they are maintained at a temperature of 4 degrees C or colder; Correct immediately. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A thermometer was not available inside two preparation coolers. Corrective Action(s): Ensure all coolers are equipped with accurate thermometers. Ensure that staff check these thermometers twice per shift and document daily temperature records. Correct today. Violation Score: 1

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

Comments

Handsinks were adequately supplied with liquid soap, hot and cold running water, and paper towels. 200 ppm chlorine was available on-site. No hot holding was occurring at the time of inspection. Freezer was -18 degrees C (0 degrees F) or colder The operator temporarily ceased production of food during the inspection to sanitize food contact surfaces and to discard the potentially hazardous food. The operator is certified in FOODSAFE. Please provide an update to the area E.H.O. on staff members with FOODSAFE on-site. A follow up inspection will be conducted tomorrow. Please review the inspection report findings with staff and ensure that they are supervised adequately to improve: -Handwashing practices -Dishwashing practices -Temperature monitoring and documentation.