INSPECTION REPORT Health Protection RWOG-CVDV9G

PREMISES NAME Pizza Pizzeria		Tel: (604) 549-0049 Fax:
PREMISES ADDRESS 8679 10th Ave Burnaby, BC V3N 2S9		INSPECTION DATE September 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjinder Khalsa		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer has food debris. Staff noted it was last used yesterday. Corrective Action(s): Clean and sanitize meat slicer after use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Cups and other personal items noted in handwashing sink. Corrective Action(s): Handwashing sinks are for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Permit fee for April 2023 - March 2024 is oustanding. Corrective Action(s): Pay permit fee within 10 business days. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door and screen door open. Corrective Action(s): Close screen door. Violation Score: 3

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 200ppm chlorine in spray bottle - three compartment sink not set up at time of inspection - half a pizza left in warmer - unit is not turned on; staff noted it was made at 14:30 (time of inspection was 16:00); pizzas that are not hot held must be discarded after 2 hours. Ensure these are time tracked or you must hot hold pizzas at 60C or hotter - ensure FOODSAFE certificates are on-site for verification Temperatures: - front display cooler: 4C* - prep cooler: 4C - walk-in cooler: 3C - upright freezer: -10C - recommend defrosting ** Ensure air vent in front display cooler is not blocked so top shelves can reach 4C as well. Begin temperature logs.