INSPECTION REPORT Health Protection DSOG-ASNSHT

PREMISES NAME Happy Pizza		Tel: (604) 618-7794 Fax:
PREMISES ADDRESS 103 - 8910 120th St Surrey, BC V3V 4B4		INSPECTION DATE October 31, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurdial Takhal		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There was still significant build up of grease and food debris in the following area: - on wire racks inside the walk in cooler. Corrective Action(s): Clean the area noted above. The must be part of a regular cleaning schedule. Date to be corrected: Immediately. 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. Please send picture to the health inspector for verification. Date to be corrected: Tomorrow. Violation Score: 3

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

Comments

Follow up inspection to report DSOG-ASJS42 - Hotholding was not in use at the time of the inspection. No food item was stored in the hotholding unit. Ensure to keep the hotholding unit at > or = 60C at all times to hot hold pizza slices. - Surface sanitizer available in white bucket with presoaked wiping cloths at 100 ppm chlorine. Ensure to change regularly when the water is murky. - The industrial can opener is in clean condition. No signs of build up of dirt or grease. - Ensure to follow the proper manual dishwashing procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Keep the sanitizing compartment of the three compartment sink clean and free of any dirty dishes and utensils. - Handwashing station adequately stocked with soap and paper towels. - Most food items are covered with proper lids or plastic wraps. - The conveyor roll of the pizza oven has been pressured washed and clean. This must be part of a regular cleaning schedule (ie every 4 months).