Fraser Health Authority



INSPECTION REPORT
Health Protection
NTSD-BB6SKY
PREMISES NAME
555 Pizza Ltd		Tel: (604) 497-0555
Fax:
PREMISES ADDRESS
9192 120th St
Surrey, BC V3V 4B5		INSPECTION DATE
April 12, 2019		TIME SPENT
1.15 hours
OPERATOR (Person in Charge)
Gurdarshan Virk		NEXT INSPECTION DATE
April 25, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food debris, dust, & grease on the floor (under the storage shelves) in the walk-in cooler.
Dirty wall between prep.table and handwashing sink.
Corrective Action(s): Deep cleaning has to be done in the walk-in cooler.
The wall must be cleaned.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: No light in the walk-in cooler.
Corrective Action(s): A light fixture must be serviced.
Violation Score: 9

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

General sanitation - assertable but required attention in several areas (see violation sections).
Kitchen hand sink supplied with cold/hot running water, soap, and paper towels.
Coolers (pizza, beverage, upright, walk in) < or = to 4.0 C;
Freezers at -18.0 C;
All food items are stored safely at the time of inspection (off the floor, covered/food storage organized);
Front pizza hot holding unit at 60 C;
Bleach sanitizer (balk) is available.
The surface sanitizer in a white bucket at 100 ppm of Chlorine solution.
Three compartment sink - satisfactory;
Dry storage area has adequate space and wire racks.
No signs of pest activity at the time of the inspection.
Staff washroom - satisfactory;

Note: Small amount cut mushrooms in white bucket on the top of prep. cooler inserts containers. Cut vegetables must be stored in the cooler (not at room temperature).
Note: Single use containers (from a different food product) have to be used once. Food has to be stored in food grade containers with lids.
Note: The floor base dough mixer has to be cleaned; vegetable cutters as well.