INSPECTION REPORT Health Protection SDHI-C6MQUM

PREMISES NAME Gateway Pizza (Newton)		Tel: (604) 590-3333 Fax: (604) 591-3311
PREMISES ADDRESS 101 - 12877 76th Ave Surrey, BC V3W 1E6		INSPECTION DATE September 7, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Jawahar Padda		NEXT INSPECTION DATE 4 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sweets in display cooler #1 stored at 13C. Sweets contain dairy and are potentially hazardous foods. Staff mentioned that the display cooler is set to a higher temperature to maintain quality. Sweets were put into the display cooler <2 hours ago. Staff was able to adjust the display cooler during time of inspection and it reached 4C. Corrective Action(s): Ensure all coolers are at 4C or less when storing potentially hazardous foods to prevent foodborne illness from microbial growth and/or toxin production. Maintain temperature logs as per food safety plan. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Vegetable grater observed with food debris and not cleaned/sanitized stored in the equipment storage area. Staff cleaned and sanitized the grater during time of inspection. Corrective Action(s): Ensure all food contact equipment and utensilts are cleaned after each use to prevent microbial growth and/or toxin production and to prevent cross-contamination when preparing food. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in dishwashing area not supplied with paper towel. Staff replaced paper towel during time of inspection. Corrective Action(s): Ensure all handwashing stations are supplied with soap, paper towel, hot and cold running water at all times to promote proper handwashing ettiquette. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Walk-in cooler curtains (in pizza prep area and in sweets prep area) observed with red tape and ripped during time of inspection. Corrective Action(s): Cooler door curtains must be repaired and the red tape removed to ensure the curtain surfaces are easy to clean and sanitize and to prevent microbial growth and cross-contamination to food. To be corrected by: 1 month Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler #1 (pizza area) at 4C - Sandwich cooler #1 (pizza kitchen prep line) at 2C - Sandwich cooler #2 (pizza toppings) at 3C (bottom) and 4C (top) - Walk-in cooler in sweets prep area at 3C - Walk-in cooler in prep area at 4C - Walk-in freezer at -18C - Chest freezer in sweets storage area at -18C - Display cooler at front at 4C - Beverage/condiments cooler at 4C 2. Sanitation: - General sanitation of premises is good during time of inspection - Bleach sanitizer pails measured at 100ppm chlorine concentration - Chemical dishwasher reached 50ppm chlorine concentration at plate surface - 3-compartment sink available with drain plugs - Handwashing station in staff washroom, front service area, in back kitchen area supplied with soap, paper towel, hot and cold running water 3. Pests: - No signs of pests during time of inspection - Pest control company completes inspections every 15 days 4. Storage/Food safety: - All foods are observed covered - All foods are stored at least 6 inches off the ground - Staff mentioned that curries are cooled quickly (from 60C-20C within 2 hours) with ice wands - good! 4. Administration: - FOODSAFE Level 1 trained staff on premises during time of inspection - Operating permit available during inspection NOTE: the operating permit must be posted in a conspicuous location at all times No signature required due to COVID-19. Inspection report will be emailed to the operator. Please contact the health inspector for any questions or concerns.