INSPECTION REPORT Health Protection JFEN-AE7TBS

PREMISES NAME Freshslice Pizza (Metropolis)		Tel: (778) 323-6994 Fax: (604) - -- -
PREMISES ADDRESS E9 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE September 27, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jaskirat Singh		NEXT INSPECTION DATE October 03, 2016
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 = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted under handsink, by back freezer and under pop syrup / canisters Corrective Action(s): 1) These areas need to be cleaned and sanitized. 2) Contact pest control company. Traps that have been set off need to be reactivated. Pest control company may need to be on-site more than once per month. 3) Submit next pest control report to inspector. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Refer to code #304 regarding mouse droppings. 2) Grease / debris build up noted under equipment, sinks and other hard to reach areas. 3) Food debris noted on can opener. Corrective Action(s): These areas need to be cleaned and sanitized. Your sanitation plan must be followed on a daily basis. Poor sanitation attracts pests. *Re-submit sanitation plan to inspector for review. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Insert on shelving area noted with cracks and signs of being melted. Corrective Action(s): Discard insert and replace with a food grade container in good working condition. Violation Score: 3

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

Comments

-liquid soap and paper towel provided at handsink *review best handwashing practices with staff -coolers at or below 4C -thermometers on-site for checking temperatures -discussed time tracking of pizzas -bleach on-site for sanitizing surfaces, utensils and equipment -chlorine monitor on-site to ensure 100-200 ppm chlorine -bleach solution provided in labelled spray bottle for sanitizing surfaces (200 ppm chlorine) -single use paper towel used instead of re-usable wiping cloths. *If you plan to do any form of renovation of the premise, you must submit plans prior to Fraser Health Authority for approval.