INSPECTION REPORT Health Protection TGIL-C4RUF7

PREMISES NAME Pizza Factory (Surrey 2)		Tel: (604) 590-3464 Fax:
PREMISES ADDRESS 6838 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE July 9, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Some food products/containers stored in the walk-in cooler were found uncovered. 2) Meat was stored on top shelves right above veggie container which were not covered. 3) In prep cooler, inserts were found double stacked (sausage). Corrective Action(s): Ensure that food is protected from contamination at all times. 1) Ensure that food is either stored in original packaging or properly covered to prevent the risk of contamination. 2) Store veggies/ready to eat foods on top shelves and meat at the bottom shelves to prevent contamination of food from meat juices. 3) Do not double stack the inserts as it can result in contamination of food stored in bottom container/insert and also the internal temperature of 4C or less would not be achieved. TO BE CORRECTED BY - Immediately Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: At the time of inspection, no staff had FOODSAFE Level 1 or equivalent. The Operator (husband) was not on site. Corrective Action(s): Ensure that at least one staff present on site during each shift must have FOODSAFE Level 1 or equivalent. TO BE CORRECTED BY - July 19, 2021 Violation Score: 1

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in cooler measured at 1C. - Undercounter prep cooler at 2C. - Chest freezers (x4) between -19 to -22C. ** All chest freezers have ice build-up. Consider defrosting or service the freezers. - Stand up freezer at -11C (minimum regulatory requirement is -18C) - Pop cooler at 4C. - Temperature logs were not found up to date. ** Record temperature of all refrigeration units and maintain daily logs. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in back service area. - Sanitizer bucket available and the concentration of bleach noted at 200ppm. - 2 compartment sink in place for dishwashing and 200ppm bleach is used for sanitizing dishes/utensils. - In general, the facility was maintained in good sanitary condition. Storage: - All food items were stored at least 6" off the floor. - Majority of the food products were either stored in original packaging or covered inside coolers. - Back storage area was unorganized and obstructed. ** Re-organize the back storage area and remove any obstruction in the way. - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was present on site.