INSPECTION REPORT Health Protection ALUI-AQXRRH

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE September 6, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Autar Maghera		NEXT INSPECTION DATE September 11, 2017
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff just washing trays and dishes with soap and water at the large 3 compartment sink. The staff were not using any bleach/sanitizer. Corrective Action(s): This is NOT the proper way to wash your dishes. Ensure to follow the 3 compartment sink method: 1) Wash dishes with soap and water in 1st compartment 2) Rinse dishes in 2nd compartment 3) Fill 3rd compartment with water and bleach (1 tsp bleach per 1 liter of water). Put ALL dishes in the bleach water for 2 minutes and then take them out and let them air dry. 3 compartment sink dishwashing sign provided. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Inside walk in cooler: 1) 3 buckets of red sauce was uncovered 2) A couple trays of chickepeas in sauce were uncovered 3) Container of fried fish item was stored on floor of walk in cooler Corrective Action(s): Cover all food items. Chef said that he keeps some uncovered because they are used often. If that is the case, bring part of that food item to your prep cooler so you have easy access to it. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There is a LOT of oil and food debris buildup: 1) Underneath the cooking equipment 2) Along the sides of the cooking equipment 3) In the vent hood on the left side There is also debris on the floors in the corner by the dishwashing area. Corrective Action(s): 1) Clean floors underneath cooking equipment 2) Pull out equipment and clean the sides. If you cannot do this yourselves, hire a company that can do it. It must be done. 3) Clean the vent hood grates. Do not wait until the company comes in October, this must be cleaned now. 4) Clean the floors in the dishwashing area underneath the cart/boxes. Organize this area better. Correct by: 4 days Violation Score: 9

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

Comments

Handsink has liquid soap, paper towels, hot/cold running water Bleach spray at 100 ppm chlorine residual Temperatures satisfactory: 1) Sweets cooler at 4 deg C 2) Pizza prep cooler: 2 deg C (ensure you do not fill the tops with too much food. Only keep enough to use within 4 hours) 3) Prep cooler across cooking line: 1 deg C 4) Walk in cooler: 2.3 deg C Chest freezer: -19 deg C Hot holding unit for pakoras: 65 deg C Some flies observed in back kitchen, they may be attracted to all the food debris from the unsanitary conditions. Clean your kitchen thoroughly.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AQXRRH
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: 0.08 hour Specific comments:
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