INSPECTION REPORT Health Protection JKWK-CXRRKE

PREMISES NAME Great Pizza		Tel: (604) 746-2999 Fax:
PREMISES ADDRESS C - 31831 South Fraser Way Abbotsford, BC V2T 1V4		INSPECTION DATE November 20, 2023	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Inderjit S. Dhaliwal		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Inventory and containers of fish stored on the floor of walk in cooler. Do not store food directly on the floor as it is contaminated. Corrective Action(s): Ensure to store all food inventory at least 15 cm above the floor on dedicated shelving. Raw proteins should be on the bottom shelf away from ready to eat foods to prevent cross contamination. Correction required today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General deep cleaning needed in areas where there is dust, old food and grease accumulation. This was observed in the oven rack, on shelving, blue corn starch container and in some of the boxes used to store lids. Corrective Action(s): Ensure to clean these areas and remove all old food debris as needed. Clean any spills daily so there is no accumulation of grease and old food. Correction required 2 weeks. Violation Score: 3

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

Comments

No signs of pests at the time of inspection. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff washrooms is sanitary with fully stocked hand sink. Staff demonstrate good hand washing practices and safe food handling. Food is from an approved source. Temperature holding is adequate and in use with accurate thermometers and logs. Take out containers, utensils and pizza boxes are sanitary. 3-compartment sink in use. Chlorine sanitizer at 100 ppm in two sani buckets. Daily temperature logs available for review. Chemical test strips and logs available. Valid Permit posted in kitchen area above the dough cooler. Holding units: Cooler at 4C and below. Freezers at -18C and below. Hot holding at 60C and above.