INSPECTION REPORT Health Protection 259213

PREMISES NAME Clover Ridge Pizza		Tel: (604) 306-5950 Fax:
PREMISES ADDRESS 2 - 5989 168th St Surrey, BC V3S 3X5		INSPECTION DATE July 17, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Bal Hayre		NEXT INSPECTION DATE July 24, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dicer, meat slicer, ladles, can opener blade and shelving racks in the coolers (walk-in, pizza prep cooler) and shelving racks used for clean equipment in dish area were observed to have food debris and dust accumulation. Corrective action: Clean and sanitize the aforementioned equipment as per sanitation plan to prevent contamination of food contact surfaces with pathogens that may cause a foodborne illness. Date to be corrected by: Immediately Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: A bag of flour in the back prep area was observed with a hole (inch in diameter) in it on a shelf with mice activity noted. A food container was observed in the flour dispenser. Containers of grated cheese and chopped vegetables observed uncovered in the walk-in cooler. Corrective action: 1. Operator discarded the bag of flour with the hole in it, since there is a possibility the flour was contaminate by rodents chewing the bag. Ensure food is covered in areas of pest activity to protect the food from contamination. 2. Staff removed the container from the flour dispenser. Ensure a scoop with handle is used to dispense flour and other food items to protect the food from contaminants that may be on hands when scooping the food. 3. Cover the containers of cheese and vegetables to protect the food from contamination (from racks or food items above). Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed behind the dough mixer, behind the Frigidaire freezer in the back prep area, behind the shelves on the window ledge along the dry storage area and on shelves in the dry storage area. Ants observed beside the pizza prep cooler. Some fly activity also noted during the inspection. Corrective action: Clean and disinfect the areas mentioned above where rodent droppings were noted. Have a pest control company contracted to get the pest activity under control. Monitor the problem areas daily and inform pest control of any findings. Ensure the premises is free from pests to protect food and food contact surfaces from contamination that may lead to foodborne illness or other issues/odour, damage, etc). Date to be corrected by: July 24, 2023 Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back and front door of the premises were open at the beginning of the inspection. Corrective action: Ensure the doors to the exterior are kept closed when not in use. Also, seal all cracks, crevices and holes in the walls to prevent entry of pests. Install a mesh screen at the doors that prevents entry of pests if doors are kept open. Date to be corrected by: July 24, 2023 Corrective Action(s):

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

Comments

Comments: Temperatures: All coolers (except the pizza prep cooler) were at 4 degrees C or less (required: 4C or less). The freezers were measured at less than -18C (required: -18C or less) The hot holding unit was measured at 77C (required: 60C or more) Coolers at the front (display cooler and sandwich prep cooler behind the counter) were turned off and not in use at the time of inspection. Recommendation: Have pizza prep cooler serviced to ensure the unit is capable of maintaining food at or below 4C. Sanitation: Handsinks ( 2 in kitchen and one in public washroom for staff use) were equipped with hot & cold running water, liquid soap and paper towel. 3 compartment sink used for dishwashing has chlorine sanitizer, hot and cold running water and drain plugs available. Bleach sanitizer bottle achieved 200ppm chlorine when tested with strips. (required: 100ppm chlorine for food contact surfaces). Note: Sanitize step of the manual dishwashing method requires filling the sink with 100 - 200ppm chlorine to immerse dishes for sufficient contact time. General: Walls, floors, ceilings were maintained in a sanitary condition. FoodSafe trained staff onsite at time of inspection.