INSPECTION REPORT Health Protection ALUI-B2BQJK

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE July 3, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Satinder Singh		NEXT INSPECTION DATE July 05, 2018
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: High (≥30) Total Score = 41

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff do not know how to properly wash dishes. Asked two staff members to show me how they wash dishes: they took a dirty sponge from a bucket of soapy water, scrubbed the dirty pan in the first sink, rinsed the soap off in the second sink, and then put the dish on the drying rack. This is NOT the proper 3 compartment sink method. Corrective Action(s): Discussed with operator on site : 1) Scrape off food from all dirty dishes before placing in sink. 2) Staff must fill the first compartment with soap and warm water and wash the scraped dishes. 3) Rinse the soap off in the second compartment 4) Fill the 3rd compartment with a mixture of bleach and water (use 1/2 tsp bleach per 1 liter of water). Submerse dishes in this solution for at least 2 minutes. 5) Air dry dishes If the staff who are washing the dishes do not know how to properly follow this method, further enforcement action will be taken (ie. closure/tickets) until they do. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available at handsink beside cooking line. Corrective Action(s): All handsinks must always have liquid soap, paper towels, and hot/cold running water. Operator re-stocked paper towel dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Sweets on trays in the racks by the back door not covered 2) Box of fried chips by the back door not covered 3) Multiple food items in walk in cooler uncovered: raw fish, trays of sweets/pakoras, containers of sauces, etc 4) Tray of raw fish stored beside tray of pakoras 5) Large cardboard boxes stored on top shelves of the walk in cooler that can drop debris onto the food below Corrective Action(s): Cover all food items. Store all raw fish/meats below and away from any other cooked products. No carboard boxes above your food items. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning very poor in the following areas: 1) Area beside the dishwashing sinks (floors and walls) 2) The racks holding the trays of food items in the dry storage and walk in cooler 3) Underneath the dry storage rack 4) Walls around the cooking line in the right corner 5) Ventilation fumehood 6) Pizza oven racks Corrective Action(s): Clean the above mentioned areas thoroughly. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Garbage bags were being used to cover dough on the prep table. Corrective Action(s): Do not use garbage bags, they contain chemicals that can leach into your food. If you want to cover the dough, use food grade plastic wrap. Remove garbage bags from the prep area immediately. Violation Score: 3

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

Comments

Sanitation was very poor at time of inspection. Discussed with owner that if this continues during the routine inspections, further enforcement action will take place (ie. tickets, closure). -All temperatures satisfactory: 1) Sweets cooler at 3 deg C 2) Pizza prep cooler: 3.2 deg C (ensure you do not fill the tops with too much food. Only keep enough to use within 4 hours) 3) Walk in cooler: 2.8 deg C (new curtains installed) 4) Prep cooler across cooking line at 3 deg C 5) Upright freezer by kitchen entrance: -12 deg C -Manager was on site and is FoodSafe certified -Bleach spray surface sanitizer at 100 ppm chlorine residual -Back door has screen in place -No signs of pests