INSPECTION REPORT Health Protection VCHN-D3KTM2

PREMISES NAME Flyingj		Tel: (604) 521-4445 Fax: (604) 521-4051
PREMISES ADDRESS 1291 Cliveden Ave Delta, BC V3M 6G4		INSPECTION DATE March 21, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection front area and kitchen sanitizer containers 0ppm quats. Manager stated the sanitizer dispenser system at the 2 compartment sink requires servicing and in the interim premise would be using the gravity flow dispensing system. Note: the gravity flow dispensing system requires adequate flow height, flow rate, and water temperature. The manager, after some troubleshooting has been able to get quats to sanitizer dispenser at the 2 compartment sink to dispense quats at 200ppm. Corrective Action(s): Ensure during operation an approved food contact surface sanitizer solution is available for use (200ppm quats or 100ppm chlorine). Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: Kitchen: Hand sink provided with liquid soap and paper towels. After correction 200ppm quats available for use. 2 compartment sink available for use. 3 door freezer at or below -18 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Front and retail area: Hot holding of pizza at or above 60 degrees C. Self serve cooler with back section at or below 4 degrees C. Hand sink provided with liquid soap and paper towels. Shelves and aisles clean and organized. Ice cream freezer at -20 degrees C. Temperature monitoring records maintained and available for review. Permit posted in plain view of the public.