INSPECTION REPORT Health Protection AKAO-BRHSKJ

PREMISES NAME Hot Spot Pizza		Tel: (778) 714-4850 Fax:
PREMISES ADDRESS 101 - 20631 Fraser Hwy Langley, BC V3A 4G4		INSPECTION DATE July 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pradeep Saragadam		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Internal temperature of cheese and ham in the top inserts of the pizza preparation cooler ranged from 9-10 degrees C. Too high. Pizza preparation cooler not in good working order. Corrective Action(s): Repair or service the prep cooler so that it is capable of maintaining all foods at 4 degrees C or below at all times. Do not fill the top inserts to more than 1/2 full. Ensure to monitor and record cooler temps daily ( By July 15th, 2020). Violation Score: 15

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: No screen door available at the back entrance. Corrective Action(s): Install a screen door at the back entrance to prevent entry of pests ( ASAP). Violation Score: 3

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

Comments

* Do not use regular paint brushes for spreading oil on the pans.Only use food-grade brushes or silicone basting brushes for this purpose ( immediately). * Quats santizer tested > > 400 ppm ( too strong). According to the label suggestions, use only 2-3 ml of the Quats sanitizer concentrate per litre of water to make 200 ppm quats sanitizer solution. * Quats test strips must be available on site to test sanitizer concentration. * Ensure that hand sink is kept accessible at all times. Do not store cutting boards/utensils or prepare foods near the hand sink. *Remove thumbtacks from the backsplash area of the triple wash sink. Walk-in cooler < 4 C Deep freezer < -18 C. Beverage cooler < 4 C. Liquid soap and paper towels available at the hand sink. General sanitation is satisfactory.