INSPECTION REPORT Health Protection RSHA-AAXTZK

PREMISES NAME Pizza Factory (56th St)		Tel: (604) 943-5600 Fax:
PREMISES ADDRESS 1342 56th St Delta, BC V4L 2A4		INSPECTION DATE June 15, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranbir Singh		NEXT INSPECTION DATE June 22, 2016
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted throughout food prep area. (ie: along walls (behind/under equipment, around dough mixer, etc) Corrective Action(s): Clean facility. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Lights burnt out in prep area. Prep line deteriorating. (prep surface bending) Cutting boards deteriorating. Damaged/missing floor tiles noted. Corrective Action(s): Lighting to be repaired/replaced. Prep line to be repaired. Cutting boards to be replaced. Continue efforts to keep all surfaces in good repair. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Unused prep line still on site. Corrective Action(s): Remove asap. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: FoodSafe training still outstanding. Corrective Action(s): Proof of Food Safe training registration required within the week. Violation Score: 1

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

Comments

- Temperature Control: Monitoring required. Accurate temperature gauges to be securely fastened inside all refrigeration units. - Manual Dishwashing (4 Step Method - chlorine): Ensure all food contact surfaces are washed and disinfected after use. (dough mixers/grill press/slicers) Sign posted. Directions to be followed. - Wiping cloth/spray bottle disinfectant discussed. - Food Storage: Ok - Sanitary Facilities: Ok - Chemical Storage: Ok - Staff Hygiene: Ensure routine hand washing by all staff. No bare hand contact with cooked - ready to eat food items permitted. Glove use policy discussed. - Garbage/Composting/Recycling Disposal: All items to be stored in covered, rodent proof bins. - Rodent Control: Exterior rodent proofing of building recommended. All exterior entry points should be sealed off. Exterior door sweep to commercial unit (back entrance) required to be installed asap. - Meat slicer cleaning and disinfection discussed. - Facility to be kept clean and organized at all times.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RSHA-AAXTZK
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment