INSPECTION REPORT Health Protection JMAA-BKWUNU

PREMISES NAME Omega Pizza & Wings (152nd St)		Tel: (604) 584-0341 Fax: (604) 587-5939
PREMISES ADDRESS 5 - 9965 152nd St Surrey, BC V3R 4G5		INSPECTION DATE January 17, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vahid Sharifikhan		NEXT INSPECTION DATE January 24, 2020
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 = 23

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza on second and third racks were at an internal temperature of 50-57C. Corrective Action(s): Hot-holder was adjusted to level 5. Pizza was reheated to an internal temperature of 74C for 15 seconds and placed back into the hot-holder. Pizza maintained a temperature of >=60C. Ensure that the hot-holder is turned up so that all pizza slices (including middle and top racks) can sustain 60C or greater. This helps prevent the growth of bacteria that could cause foodborne illness and/or the production of their toxins. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No bleach spray bottle or sanitizing pail was able to be identified at time of inspection. Corrective Action(s): Bleach sanitizing pail prepared at approximately 100 ppm chlorine residual. A prepared solution of bleach at approximately 100 ppm MUST be available when food preparation is in progress for sanitizing food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Oil for coating dough was placed underneath miscellaneous tools (e.g. wrenches). 2. Opened can of olives present in bottom compartment of prep cooler. Corrective Action(s): 1. Oil was placed on prep table. Do not place oil underneath tools and non food-grade equipment. 2. Can of olives transferred over to a plastic insert. Do not leave cans opened as metals can leach from the cans once they have been opened. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Repeat violation. Pizza trays were observed, once again, in a cardboard box. Operator states that the stainless steel containers are too small for the pizza trays. Corrective Action(s): Another stainless steel container was used to house the used pizza trays and was placed away from the dry storage bins to avoid searing the plastic. You may not use cardboard boxes to store pizza trays, as they cannot be easily cleaned and sanitized. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Staff member was working alone without FoodSafe 1. Corrective Action(s): Owner / operator with FoodSafe 1 returned to the premise at time of inspection. At least one individual must have FoodSafe 1 in the absence of the operator. Violation Score: 1

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

Comments

Routine inspection conducted. Premise is generally well maintained and in good sanitary condition. The following observations were noted: 1. Temperatures - Walk-in cooler at 4C - Undercounter cooler at 3C (bottom) and 3C (top) - Beverage cooler at 4C - Hot-holding unit varies from 50-60C (see violation code above) - Chest freezer at -19C - Temperature logs could not be found at time of inspection. Begin taking temperature logs immediately so that you can monitor your temperatures every day 2. Hygiene and Sanitizing - Hand wash stations at front-of-house, back-of-house, and in restrooms adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - 3-compartment sink equipped with drain plugs for washing, rinsing, sanitizing, and drain rack for air-drying - Dough mixer and ventilation canopy were in good sanitary condition 3. Storage Practices - Raw products kept separate from cooked and ready-to-eat foods - Toppings covered with lids when not in use - All food products were elevated at least 6" off the floor - Chemicals stored separately from food products 4. Pest Control - No recent, visible signs of pest activity noted at time of inspection - Back door closed, no gaps or pest entry points were identified 5. Administrative - Permit posted and up-to-date - Owner / Operator has FoodSafe 1 (Expiry: August 11, 2023) 6. Please also note the following: - Mould-like residues are beginning to build up throughout your FRP and grouted sections above your 3-compartment sink. Thoroughly scrub this area with a strong bleach solution to remove the mould and existing grout, then re-grout the area