INSPECTION REPORT Health Protection MBEK-CE9SZR

PREMISES NAME Ocean Park Pizza & Village Pub		Tel: (604) 536-9654 Fax:
PREMISES ADDRESS 12822 16th Ave Surrey, BC V4A 1N4		INSPECTION DATE May 9, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) George Docolas		NEXT INSPECTION DATE May 11, 2022
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Three large volume / low surface area buckets observed in walk in cooler containing meat sauce and soup. Internal temperatures approx. 35 to 45 degrees C. Note: It was stated that ice wands were used prior to placing food items into cooler to cool further. Corrective Action(s): Above-noted food items portioned into smaller containers to facilitate rapid cooling. Ensure that cooked foods are cooled rapidly from 60 degrees C to 20 degrees C within 2 hours, then from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food stored in prep line cooler drawers and cooler drawers below cook line measured at internal food temperatures of approx. 7 to 10 degrees C. Note: Prep line cooler drawers contained grated cheese and salad (lettuce). Below cook line cooler contained raw meats intended to be cooked. Inspection conducted following lunch rush. Corrective Action(s): Items relocated to coolers at 4 degrees C or less. Ensure cold potentially hazardous foods are kept at 4 degrees C or less to limit the growth of potential pathogens. Monitor and have coolers adjusted and/or serviced as needed to ensure coolers are capable of maintaining food at 4 degrees C or less. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Accumulation of food and/or oil observed on floor in cook and prep line (including under equipment, sink). Grease and / or dust also observed on ventilation canopy, ceiling, and cook line equipment. Corrective Action(s): Ensure above-noted areas are properly cleaned and sanitized. Food debris / oil may potentially attract pest activity and may potentially contaminate food contact surfaces or food. Date to be corrected by: May 16, 2022. Violation Score: 3

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

Comments

Routine health inspection conducted. Coolers at 4 degrees C or less, with noted exceptions (refer to violations section). Freezers satisfactory. Hot holding units at 60 degrees C or more. Raw and ready-to-eat items properly organized. Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Prep sinks and dish sinks supplied with hot and cold running water. Low temperature dishwasher measured 50 ppm chlorine in rinse residual at utensil surface. Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at ~200 ppm. Ice machine and ice well scoops stored in clean dry containers. Bar glass washer measured 12.5 to 25 ppm iodine. No signs of pest activity observed at time of inspection. Permit posted at front.