Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAN-ARKS2L
PREMISES NAME
Grace Market/Maple Pizza		Tel: (604) 582-0006
Fax:
PREMISES ADDRESS
10063 117th St
Surrey, BC V3V 8C1		INSPECTION DATE
September 26, 2017		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Balkar Gill		NEXT INSPECTION DATE
September 27, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43
Critical Hazards: Total Number: 4
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Large pot of cooked rice stored on prep counter. Employee informed that rice had been cooked earlier in the day. Rice was probed at 36.3 degrees Celsius.
Corrective Action(s):
Immediately discard rice.
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation:
1. Meat slicer was in a very filthy state, with food caked on it at the time of inspection.
2. Dough mixer maintained in a filthy condition.
Corrective Action(s):
1. Immediately wash, rinse and sanitize meat slicer. The meat slicer must be cleaned and sanitized after each use.
2. Clean and sanitize dough mixer.
To be corrected immediately.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation:
3-compartment sink was not set up for manual dishwashing. Upon questioning, the employee informed that dishes are only washed with soap and rinsed. The employee had no idea what sanitizing was and informed that dishes are not sanitized. It was also observed during the inspection that some dishes are just rinsed and no soap is even applied.
Corrective Action(s):
- Review proper manual dishwashing method with staff. Fraser Health signage provided for manual dishwashing at time of inspection.
- Standing correction order issued to properly wash, rinse and sanitize ALL dishes in facility. Non-compliance will lead to further progressive enforcement including a Closure Order and Violation Ticket.
To be corrected starting immediately.
Violation Score: 5

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION):
During the inspection, the staff did not wash their hands a single time. It was observed the employee was responsible for making pizzas, handling transactions and cash, cooking, preparation, etc.
Corrective Action(s):
Wash hands immediately. The proper method to wash hands is at the hand washing station in the following manner:
1. Rinse hands under warm running water.
2. Apply liquid soap and lather for 20-30 seconds. Be sure to lather palms, backs of hands, under nails, between fingers and wrists.
3. Rinse hands under warm running water.
4. Dry hands using paper towel.
5. Shut off taps for hand sink using paper towel.
Violation Score: 5

Non-Critical Hazards: Total Number: 7
209 - Food not protected from contamination [s. 12(a)]
Observation:
Ladle for hot held rice is placed on top of lid.
Corrective Action(s):
1. Wash, rinse and sanitize ladle, then
2. Keep ladle in rice held at or above 60 degrees Celsius.
To be corrected immediately.
Violation Score: 3

304 - Premises not free of pests [s. 26(a)]
Observation:
Fly strip by hand sink is severely full with flies.
Corrective Action(s):
Replace fly strip and ensure back door is closed.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation:
Back door open at time of inspection and there was no screen door.
Corrective Action(s):
Close back door or install a screen door if you want to open the back door.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
General sanitation of facility requires improvement, especially in the following areas:
- Shelves beside 3-compartment sink
- Shelves under prep table
- Behind cookline/stove
- Toilet of employee washroom
- Hard to reach areas
Corrective Action(s):
Clean all areas listed above.
Organization is also needed where juices are stored in the store front.
To be corrected by Sepember 27, 2017.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Hand sink is holding water and not draining properly. It takes a while before the water drains.
Corrective Action(s):
Clear out drains to ensure water is being drained at an adequate rate. Water should not be stagnant. To be corrected by September 27, 2017.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation:
Shelf above prep cooler has still not been painted and has exposed wood.
Corrective Action(s):
Paint/seal shelf above prep cooler.
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
Employee present during the inspection did not have FOODSAFE.
Corrective Action(s):
Staff on duty must have FOODSAFE Level 1 certification in the absence of the operator. Ensure any staff who is working in the absence of the owner/operator has FOODSAFE.
Violation Score: 1

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

- Hand sink fully equipped with liquid soap, paper towels and hot/cold running water.
- Bleach in spray bottle = 200 ppm.
- Coolers maintained at or below 4 degrees Celsius.
- Freezers maintained at or below -18 degrees Celsius.
- Hot held food at front maintained above 60 degrees Celsius.