INSPECTION REPORT Health Protection DNGG-ARRTUK

PREMISES NAME Uncle Fatih's Pizza (Burnaby)		Tel: (604) 566-7656 Fax:
PREMISES ADDRESS 2 - 4465 Skyline Dr Burnaby, BC V5C 6S3		INSPECTION DATE October 2, 2017	TIME SPENT 1.08 hours
OPERATOR (Person in Charge) Avanish Kumar And Nur Wilson		NEXT INSPECTION DATE October 06, 2017
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Pizzas on display: 40 deg C to <60 deg C Corrective Action(s): - Pizzas that have been on display for less than 2 hours must be reheated to at least 74 deg C. - Pizzas that have been on display for greater than 2 hours must be discarded. - Hot potentially hazardous foods must be stored and/ or displayed at or above 60 deg C. ** No time tracking or waste logs maintained. No timers and/ or clocks available for staff to track time. - Provide tracking and waste logs as well as timers to accommodate the highest peak demand. - Review procedures with staff. [Correction Date: Immediately] Note: - Food Safety Plan reviewed with operator at time of inspection. - This issue has been noted in previous inspection reports. Failure to comply may result in further enforcement actions. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Pizza prep surfaces and serving utensils (tongs, pizza cutter) are only cleaned and sanitized at the end of the day. Corrective Action(s): - Food contact surfaces, food equipment, and serving utensils in continuous use throughout the day must be washed and sanitized at least once every 4 hours. - Wash and sanitize pizza prep cutting board surface and serving utensils. [Correction Date: Immediately] Note: - Operator able to demonstrate how to properly make 100-200 ppm chlorine bleach sanitizer solution. - Manual washing and sanitizing procedures reviewed with operator at time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings noted in the following areas: - Behind dough mixer under electrical box. - On dry ingredient storage platform beside pizza oven. - Floor/ wall edges under 3-compartment sink. Corrective Action(s): - Remove droppings and clean the above mentioned areas. - Check for gaps/ holes/ potential entry points throughout the premises and seal to prevent further entry. - Use glueboards and snap traps and facilitate pest monitoring. - Continue to monitor pest activity. Ensure that corrective actions are taken if pest activity is observed. [Correction Date: October 10, 2017] Note: - Premises does not have regular pest control service at this time. It is highly recommended that you contact a pest control company and obtain regular service to assist. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Kitchen back door leading to service corridor kept open. 2. Large gap noted between bottom of kitchen back door edge and floor. Corrective Action(s): 1. Keep kitchen back door closed at all times OR install and tight fitting screen door. 2. Install a doorsweep onto kitchen back door. [Correction Date: October 10, 2017] Violation Score: 3

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

Comments

- Handsink supplied with liquid soap, papertowels, hot and cold water. - Walk-In Cooler: 2 deg C - Prep Cooler and Inserts: <4 deg C - Undercounter Prep Freezer: -17 deg C - Food storage practices appear satisfactory - food is protected from contamination. - General sanitation of premises appears satisfactory (unless otherwise mentioned). - FOODSAFE requirements satisfied at time of inspection. Discussed FOODSAFE expiry dates (December 2018) with operator. Visit www.foodsafe.ca for more information regarding FOODSAFE classes and refresher courses.