INSPECTION REPORT Health Protection KLIU-CKDV35

PREMISES NAME Uncle Fatih's Pizza (Burnaby)		Tel: (604) 566-7656 Fax:
PREMISES ADDRESS 2 - 4465 Skyline Dr Burnaby, BC V5C 6S3		INSPECTION DATE October 20, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Avanish Kumar And Nur Wilson		NEXT INSPECTION DATE October 24, 2022
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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Probed food items from stand up cooler measured above 4C: > Sliced ham: 6.8C > Sliced green olives: 6.9C Corrective Action(s): Transfer food items and all potentially hazardous foods into a working cooler (pizza prep cooler or walk-in cooler). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were missing from the handsink at start of inspection. Corrective Action(s): Staff refilled the paper towel dispenser immediately. Adequate handwashing stations must be fully supplied which includes running hot and cold water, liquid soap and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Containers of pizza toppings stored in pizza prep cooler were uncovered. 2) Two opened cans stored in stand up cooler. Corrective Action(s): 1) Cover all food items that are not for immediate use. Undercounter items that are also stored on the insert level are not considered for immediate use and must be covered to protect them from contamination. 2) Opened cans are no longer considered food grade. Leftover contents must be transfered to a food grade container. Date to be corrected by: immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cleaning is required in the kitchen, mainly for food debris and crumbs around and underneath the pizza oven. Corrective Action(s): Clean and sanitize the kitchen as per your sanitation plan. Daily cleaning will help to prevent the presence of pests. > Staff began sweeping the floor during the inspection. Violation Score: 3

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

Comments

Routine Temperature controls: > Walk-in cooler: 2C > Pizza prep cooler: -1C > Stand up cooler: 3.9C **Temperature at start of inspection was 5.1C. Operator adjusted the setting to below 4C in order to compensate for surrounding heat elements. > Undercounter freezer: -18C > Beverage cooler: 5C (non-PHFs only) > Room temperature held pizza time tracked for 2 hours. Leftovers during the day are discarded. > Facility is participating in the program Too Good To Go - only the last batch of the day is offered after 12:30AM. Facility closes at 1AM. Offered pieces are room temperature held for no more than 1 hour. > Temperature logs are not on site for review. Operator states they are stored on an excel file off site. > Temperature logs must be kept on site or at the very least made available for review on site upon EHO request. General: > Running hot and cold water is available. > Handsink is supplied with liquid soap. > 200ppm QUATS sanitizer is available for manual warewashing and sanitizing food contact surfaces. > Manual warewashing procedure reviewed. > Please ensure items are submerged in the sanitizer solution for at least 2 minutes before air drying. > No signs of pests at time of inspection. Pest control service is provided by Orkin once a month. > Most recent report available dated September 12, 2022 was reviewed on site. Activity was found within the facility but outside of the food prep area. > Forward the next report from October to the undersigned for review once it becomes available. > Ensure to follow all recommendations given to you by pest control. All areas of the facility must be accessible for service. > Vent hood appeared in sanitary condition with minimal grease build up. > Professional cleaning occurs every 3 months. Baffles are cleaned and sanitized by staff approx. once a month in between professional service. > Customer washroom is now open as per instructions from last site visit. > Health permit is posted.