INSPECTION REPORT Health Protection EMGE-BR9N6C

PREMISES NAME Demetre's Pizza		Tel: (604) 392-2020 Fax:
PREMISES ADDRESS 15 - 46030 Yale Rd Chilliwack, BC V2P 2L9		INSPECTION DATE July 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Matthew Hamilton		NEXT INSPECTION DATE July 17, 2020
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator was asked to obtain bleach during the inspection (no bleach available during the inspection) Corrective Action(s): Equipment/utensidl/food contact surfaces not properly washed and sanitized Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Paper based inspection report number 248825 No COVID-19 plan in place, operator to write up a plan and have it available upon request by an Environmental Health Officer OR WorksafeBC officer Operator increased frequency of sanitation (high touch areas) Sign posted at entry - max 2 customers in front waiting area at a time. Provided signage "COVID if experiencing symptoms do not enter" Fraser Health Operator will consider installing plexiglass at cashier and use markings Ensure adequate distancing (6 feet) from customers and staff Operator removed dine in voluntarily to reduce number of customers in front area All coolers at 4C or below Freezers at back and front at -18C or below Sanitizer bottle at 100ppm Chlorine Hot holding for pizza at 60C or above Raw foods are stored below or separately from veggies and RTE foods Food being prepped is protected from contamination Hand washing sinks have soap and paper towel, hot water Food stored 6 inches from the ground Utensils kept clean, surfaces kept clean No sign of rodents or harbourage of any other pests Main hallways cleared of debris and clutter. Floors are kept clean Sanitizers are labelled and kept at proper sanitation During manual ware washing, follow the wash, rinse then sanitize method (using a solution of 1 ounce of bleach to one gallon of water in the sanitizing sink)