INSPECTION REPORT Health Protection MLOO-B4JSCE

PREMISES NAME Gateway Pizza & Curry House		Tel: (604) 589-3333 Fax:
PREMISES ADDRESS 9183 148th St Surrey, BC V3R 3W7		INSPECTION DATE September 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harjinder Padda		NEXT INSPECTION DATE September 17, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza topping inserts on the right side of the pizza prep cooler were measuring approximately 6C. Corrective Action(s): Move the food in these inserts to a cooler capable of maintaining 4C or less. Date to be corrected by: Immediately Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A cup was stored in the hand washing station. Corrective Action(s): Remove the cup. Do not store anything in the hand washing station. Hand washing stations must be kept clear of obstructions to allow for proper hand washing. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two containers of chopped vegetables in the walk-in cooler were stacked on top of each other without lids. Corrective Action(s): Do not stack any containers of food on top of each other without any lids. Put tight fitting lids on all containers of food. Date to be corrected by: September 17, 2018 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Ant activity observed nearby the back door. Corrective Action(s): Install a proper door sweep to prevent ants from entering the facility. Seal up any cracks and crevices. Clean up all food debris throughout the kitchen and mop floors with warm water and soap to remove the chemical trail left by the ants. Date to be corrected by: September 17, 2018 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep cooler is unable to maintain 4C at the insert level on the right hand side. Corrective Action(s): Repair the pizza prep cooler so it is able to maintain 4C throughout. Date to be corrected by: September 17, 2018 Violation Score: 3

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep, drinks) at < or = 4C - Freezers (chest, stand-up) at < or = -18C - Hot holding units (pizza) at > or = 60C - Three compartment sink available for manual dishwashing - 100 ppm bleach sanitizer is available in buckets with wiping cloths *Start keeping a temperature log for all coolers, freezers, and hot holding units. Measure the temperatures for all these units at least twice per day.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLOO-B4JSCE
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: 0.15 hour Specific comments: All food items reviewed meet the requirements outlined in the Public Health Impediments Regulation.
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