INSPECTION REPORT Health Protection DSOG-ASJS42

PREMISES NAME Happy Pizza		Tel: (604) 618-7794 Fax:
PREMISES ADDRESS 103 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE October 27, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurdial Takhal		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot pizza was stored at 35C inside the hotholding unit for 5 minutes. The hotholding unit was turned off. Corrective Action(s): Reheat the pizza to 74C and store inside the hotholding unit at min 60C. If you are hotholding hot food items, the unit must maintain temperature of 60C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1) There was no surface sanitizer in the main kitchen. The staff stated that they mix detergent and bleach with water to prepare the surface sanitizer to clean prep tables and other food contact surfaces. 2) There were piles of dirty utensils and plates inside the sanitizing compartment of the three compartment sink. 3) Significant build up of grease and dirt on the industrial can opener. Corrective Action(s): 1) The operator prepared surface sanitizer at 100 ppm chlorine solution in white bucket with presoaked wiping cloths. Do not mix detergent and bleach together as this will affect the effectiveness of the bleach to sanitize. 2) Do not store dirty utensils and plates inside the sanitizing compartment of the three compartment sink. This is designated for sanitizing purpose only. Follow the proper manual dishwashing procedure: a) wash with detergent b) rinse c) sanitize with bleach solution at 100 ppm d) air dry The Fraser Health manual dishwashing poster was given at the time of the inspection. 3) Clean and sanitize the can opener. Date to be corrected: Immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no paper towels inside the paper towel dispensers at the main handwashing station. Corrective Action(s): Provide single use paper towels at the handwashing station to properly wash hands. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Bucket of grated cheese stored directly on the floor inside the walk in cooler. 2) Multiple food items stored uncovered inside the prep cooler and walk in cooler. Corrective Action(s): 1) Store all food items above the floor (min 6inches) on wire racks. 2) Cover all food items with proper lids or plastic wraps. Date to be corrected: Immediately. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was significant build up of grease and food debris in the following areas: - on wire racks inside the walk in cooler. - on wire racks in the dry storage area. Corrective Action(s): Clean the areas noted above. This must be part of a regular cleaning schedule. Date to be corrected: Today and ongoing. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing light covers above the prep area. Corrective Action(s): Install light covers. Date to be corrected: One week. Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section. - All coolers (upright, walk in, undercounter, prep) < or = to 4C - Freezer (chest) < or = to -18C - You must begin a daily temperature log for all coolers and freezers. Template was provided to the staff. - Hotholding unit is turned off. If you are going to hothold food items, the hotholding unit must maintain temperature > or = 60C. - 3 compartment sink available for manual dishwashing. Bleach sanitizer available. Do not store any dirty dishes or equipment inside the sanitizing compartment of the sink. - Dry storage area is needs cleaning. See violation section. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ASJS42
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: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation. Canola Oil: 1.5% trans fat Peppercorn Ranch dressing (canola oil based): 1.5% trans fat Dry pasta: 0% trans fat
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