INSPECTION REPORT Health Protection VCHN-AXJUNV

PREMISES NAME Kwantlen Pizza		Tel: (604) 952-0800 Fax: (777) 434-3150
PREMISES ADDRESS 207/208 - 8291 92nd St Delta, BC V4G 0A4		INSPECTION DATE April 5, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ravinderjit Matta		NEXT INSPECTION DATE April 19, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 4

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Stainless steel pot of yogurt observed in the walk in cooler. Staff stated the yogurt is used for marinating meat products. Corrective Action(s): Discarded. Premise is not approved or licensed by the BCCDC to produce yogurt. All food products must come from approved sources. Violation Score: 5 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed large tub of cooked rice in the walk in cooler. Internal food product temperature was 17 degrees C. Staff stated it was cooked approximately 3 hours ago. Corrective Action(s): Instructed staff to transfer cooked rice to 2 shallow pans to faciliate cooling. Reminder to always cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer used in front area concentration ~ 50ppm. Spray bottle also unlabeled. Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution or 200ppm quats sanitizer solution is available for use. This is as per your sanitation plan. . Label spray bottle to identify contents. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the dishwashing area paper towel dispenser empty or battery to power dispenser dead. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at all times. Reminder to check frequently for power to sensor type dispensers. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: The following was observed: - Several boxes/containers of food stored on the floor in the walk in freezer. - Container of cut onions stored on the floor in the walk in cooler by the dishwashing area. - Open can of pineapples. - Styrofoam cups used to dispense dry products. Same cups stored directly in dry product. Corrective Action(s): Ensure all food is protected from contamination at all times. - Store all food products at least 6" off the floor. - Once opened transfer food products to food grade containers with tight fitting lids. - Use food grade utensils to dispense food products. - Store all scoops and other dispensing utensils outside of dry products. . Correct immediately. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Garbage placed by the loading bay door. Corrective Action(s): Discard of garbage promptly into the waste disposal bin to deter pest activity. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Front area domestic freezer requires defrosting. Temperature monitoring records not maintained and available for review. Monitor and record temperatures on a daily basis and have records available for review at all times. Walk in cooler 2 degrees C. Walk in freezer at -16 degrees C. Walk in cooler by the dishwashing area at 0 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Hot holding at or above 60 degrees C. 100ppm bleach available for use in labeled spray bottle for back area. Hand sink in kitchen provided with liquid soap and paper towels. 3 compartment sink setup for manual warewashing. 200ppm quats available in sanitize sink. FOODSAFE requirements met at time of inspection. Permit posted in plain view of the public. Contact your district environmental health officer to discuss changes to the premises to meet health and BCCDC requirements for licensing.