INSPECTION REPORT Health Protection AKWN-BB5V4A

PREMISES NAME Freshslice Pizza (6th St New West)		Tel: (604) 759-0091 Fax: (604) 759-0092
PREMISES ADDRESS 149 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE April 11, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nadarajah Sarveswaran		NEXT INSPECTION DATE April 15, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean tongs stored directly above and in close proxiity to dishwashing area. Corrective Action(s): The first compartment of the two-compartment sink is being used by operator for cleaning and the second compatment for rinsing and sanitizing. Items stored directly above the first compartment may become contaminated due to splashing and need to be moved away from this area. Operator moved the tongs and other items further away from the washing area. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dried food debris was found on vegetable slicer. Corrective Action(s): Vegetable slicer shall be cleaned and sanitzed after each use. Operator started cleaning the slicer at time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink beside the 2-compartment sink was blocked from use by items in the sink and in front of it. Corrective Action(s): Do not place anything into or in front of the sink. There should be clear access to hand sink for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some of the handles of utensils were in contact with the food in the preparation cooler. Corrective Action(s): Store the utensils so that the handles do not contact the food to prevent contamnation. Operator corrected at time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Mouse droppings found under 2-compartment sink and in the back corner by the lockers. Corrective Action(s): Clean up the mouse droppings and sanitize the affected areas. Premise is serviced regularly by a licensed pest control company. No signs of mice were observed anywhere else in the premise. Operator cleaned mouse droppings at time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole in the wall was found in the back corner by the lockers. Corrective Action(s): Hole in the wall (along the floor-wall moulding) shall be repaired to prevent pest entry. Date to be corrected: April 15, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water pressure for the fixture at the 2-compartment sink was low. Corrective Action(s): Restore adequate hot water pressure to allow for proper warewashing. Date to be corrected: April 12, 2019 Violation Score: 3

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

Comments

General Observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding display was 35 degrees Celsius Operator indicated that corporate policy is discard pizzas that have not been sold within 1.5 hours. At time of inspection, turnover of pizza in the display was very good. Food storage practices were generally good. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staff hygiene and food handling practices were satisfactory. General sanitation was satisfactory. Bleach solution (spray bottles) were 200ppm or more. Chemicals were stored in a safe manner.