INSPECTION REPORT Health Protection AFOK-AYRUXF

PREMISES NAME Freshslice		Tel: (604) 825-7677 Fax:
PREMISES ADDRESS 2743 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE May 14, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Balwant Dhanoa		NEXT INSPECTION DATE May 16, 2018
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheese topping and 1 bag of meat toppings stored in the undercounter cooler was not kept less than 4C. Internal temperature was at 8C. Food products were moved back into the walk-in cooler Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: A least 1 staff member must hold a valid FOODSAFE Level 1 certification while the business is in operation. Staff members who are certified are to keep a photocopy of their certification onsite. As a reminder, all FOODSAFE Level 1 certification issued prior to July 29, 2013 will expire in July 29, 2018. FOODSAFE Level 1 can be renewed if a person holds a FOODASAFE Level 1 certification issued by any of the BC regional health authorities. Corrective Action(s): Violation Score: 1

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

Comments

Follow up inspection conducted. The following outstanding items still need to be corrected: Cleaning of the conveyor belt of the pizza oven to remove the black grease. Repairing of the pizza prep cooler. The lower compartments of the pizza prep cooler is not to be used until it is capable of holding foods at 4C. Diced peppers, sliced ham, and meat toppings stored within the inserts of the pizza prep cooler was at 4C or below. Only keep the containers half full and used within the 2hours. Food products are to be discarded after 2 hours at a temperature above 4C. Better time tracking of pizza products in hot case was noted.