INSPECTION REPORT Health Protection AHEN-ABKNLU

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE July 5, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Autar Maghera		NEXT INSPECTION DATE July 07, 2016
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food contact surfaces (e.g. sieves) were stored in a large plastic container/bin that contained buildup on it. Note: The container is being used to store these items due to limited shelf space inside the food premises. Corrective Action(s): Rewash, rinse, sanitize, and air dry the food contact surfaces inside this container and the container as well. Ensure that the storage container is rewashed, rinsed, sanitized, and air dried on a frequent (e.g. daily) basis to prevent buildup from accumulating inside it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buildup was still present on the following areas: the table surface with sugar bags and flour bags, the shelving unit of the walk-in-cooler, and the floor next to the walk-in-cooler. Corrective Action(s): Continue cleaning the food premises to remove buildup and to maintain the premises in a sanitary condition. Correct within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The pizza preparation cooler and the preparation cooler in the kitchen were above 4 degrees C (40 degrees F). The operator has called the technician to repair these units later today. Corrective Action(s): Ensure that all coolers are maintained at a temperature of 4 degrees C (40 degrees F) or colder. Do not store any potentially hazardous food (meat, cheese, prepped vegetables, curries, sauces etc.) in these units until they are maintained at 4 degrees C (40 degrees F) or colder. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Both preparation coolers lack accurate thermometers. Corrective Action(s): Ensure that all coolers and freezers are equipped with accurate thermometers. Correct within 2 business days -by July 7, 2016. Violation Score: 1

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

Comments

Follow-up Inspection: The following temperatures were noted: -Walk-in-cooler was 4 degrees C (40 degrees F) or colder. -Pizza preparation cooler was at 9 degrees C. Ensure that potentially hazardous food is not stored in this unit. For the lunch/diner rush, you may store a few toppings in the inserts but must discard any leftovers after two hours. -Preparation cooler in the kitchen was at 6.2 degrees C. -Two chest freezers were -18 degrees C (0 degrees F) or colder. -Freezer in the kitchen was -18 degrees C (0 degrees F) or colder. Temperature logs were provided to the operator. * Ensure that temperature records are kept on a daily basis and that the refrigeration temperatures are checked several times throughout each shift. Cleaning improvements were noted to the food premises: -The floor was cleaned to remove buildup in most areas. -Handles of refrigeration units were in a clean condition. -The frying area and handsinks were in a sanitary condition. -The shelving of the mobile racks was cleaned. -The dishwashing area was more organized. -100 ppm chlorine was set up in the third compartment of the 3-compartment sink. Ensure that staff continue to wash, rinse, sanitize, and air dry all food containers/dishes/utensils The dates for FOOSAFE courses provided by the Surrey Health Protection Office were provided to the operator. Please provide an update to the area Public Health Inspector on the number of staff currently certified in FOODSAFE and those planning to register for the courses. A follow up inspection will be conducted to ensure the following: -Preparation coolers are maintained at a temperature of 4 degrees C (40 degrees F) or colder. -All coolers and freezers are equipped with accurate thermometers. -Temperature records are being maintained. -Food contact surfaces, the floor, and shelving is maintained in a sanitary condition. -Proper handwashing and dishwashing is occurring.