INSPECTION REPORT Health Protection JMAA-BADV3N

PREMISES NAME Pizza Factory (Surrey 2)		Tel: (604) 590-3464 Fax:
PREMISES ADDRESS 6838 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE March 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 01, 2019
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 = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Meat stew in a large metal bucket was being placed in the walk-in cooler when the Environmental Health Officer walked in. Upon questioning, the meat stew was prepared 4 hours ago at 12 P.M. and was at an internal temperature of 30.0C. Corrective Action(s): Meat stew was discarded in front of the Environmental Health Officer. Meat stews must be cooled from 60C to 20C in 2 hours, and then from 20C to 4C in 4 hours to prevent the growth of harmful bacteria that can cause foodborne illness. Some ways you can cool meat stew include the following: using an ice wand, portioning into shallow containers, adding ice after cooking process. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dough mixer was in poor sanitary condition and was not adequately cleaned-in-place since use last night. Corrective Action(s): Dough mixer was cleaned and sanitized at time of inspection. Ensure that you properly clean and sanitize the dough mixer after each use! Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Various toppings underneath pizza prep cooler, including olives, pineapples, and cooked ground meat, was left uncovered underneath the prep cooler. Corrective Action(s): Toppings were covered at time of inspection. Always cover products and toppings when not in use to ensure that they are protected from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required around the premise: - Old rodent droppings present in the dry storage area across from the flour bags - Area behind the oven and around the ventilation canopy needs significant sweeping - Dry storage shelving has spilled sugar and spices Corrective Action(s): Thoroughly remove all rodent droppings with 1 part water, 9 parts bleach solution. Declutter and thoroughly sweep / remove all spilled sugar and spices lying on your dry storage shelves and sanitize. Date to be corrected by: April 1, 2019 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. One ceiling tile is missing near the walk-in cooler. 2. One light cover is missing above the prep cooler line. Corrective Action(s): Replace aforementioned items. Date to be corrected by: 1 month Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Various items not needed on premise, including a broken television, stored in the dry storage area. Corrective Action(s): DECLUTTER your dry storage area and organize your items. Remove the broken television from the premise. Do not store anything that is not needed for day-to-day operation of your premise. Date to be corrected by: April 1, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: - Temperatures: Walk-in cooler at 4C Pizza prep cooler (underneath) at 4C, pizza prep cooler (above) hovers at 6C. Ingredients were actively being used at time of inspection. When not in use, COVER all ingredients with a lid and store toppings in the cooler unit Beverage cooler at 3C Chest freezers up front at -22 and -16C. Stand-up "Frigidaire" freezer at -15C NOTE: Temperature logs were not taken since mid-January. YOU need to maintain temperature logs daily to ensure that your equipment is working properly. This issue was also identified in previous inspections - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach spray bottle available at 200 ppm chlorine residual (front and back) - Meat slicer was in use at time of inspection. Ensure that you properly clean and sanitize the meat slicer afterwards, and disassemble the unit so that you can properly access hard to reach spaces. As discussed by the previous Environmental Health Officer, you may need to use a brush to access tighter spaces. - Two-compartment sink available for washing, rinsing, and sanitizing. EHO reviewed process of how to clean and sanitize pizza trays and dishware using the two-compartment sink - Food products generally stored at least 6" off the floor - Operator has FoodSafe 1 (expiry: September 2023) - Permit posted and up-to-date A follow-up inspection will be conducted to verify that you meet the requirements above, and to assess the quality of your sanitation procedures. Your facility does not have a good history of sanitizing equipment. Failure to properly wash, rinse, sanitize, air-dry your food contact surfaces and equipment after use may result in additional progressive enforcement, including issuance of correction orders.