INSPECTION REPORT Health Protection VTUR-B4YNQA

PREMISES NAME Pizza 24		Tel: (604) 746-5100 Fax:
PREMISES ADDRESS 30419 Blueridge Dr Abbotsford, BC V2T 0B1		INSPECTION DATE September 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 01, 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 = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Butter chicken sauce was found in walk-in cooler in large pot and at 20'C (from yesterday) and was discarded Corrective Action(s): * Ensure all sauces properly cooled quickly in small batches and stored at 4'C/40'F or colder in cooler Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found under food equipment that requires immediate cleaning attention and more frequent cleaning Corrective Action(s): * Ensure all areas properly cleaned regularly and maintained in sanitary condition Violation Score: 9

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

Comments

* Coolers were 4'C/40'F or colder; freezer was -18'C or colder * Sanitizer was not set up for use at beginning of inspection and staff set up bleach solution (200 ppm in buckets to store wiping rags) * Hand washing sinks had liquid soap and paper towels * Monitoring records were available; ensure these are up to date * Staff were wearing proper uniform and hair protection * Note: ensure staff have updated food safe level 1 certification * Note: Butter chicken sauce was at 20'C or higher in walk-in and not at proper cold-holding temperature of 4'C/40'F or colder and had to be discarded * Note: cleaning to be done under equipment * Follow up inspection: next week