INSPECTION REPORT Health Protection JMAA-B93VUT

PREMISES NAME Veggie Hut Pizza & Pasta		Tel: (604) 592-5696 Fax:
PREMISES ADDRESS 103 - 7025 128th St Surrey, BC V3W 4E1		INSPECTION DATE February 4, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurinder Singh Sangha		NEXT INSPECTION DATE February 11, 2019
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Vat of onion sauce has an internal temperature of 9C at time of inspection. It was prepared last night. Corrective Action(s): Onion sauce was discarded at time of inspection. All products must be cooled from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. Use shallow pans and do not immediately cover after cooking the product, to ensure that you follow the cooling curve. This prevents harmful bacteria from growing and/or making toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some products left uncovered: cheese paneer, broccoli in domestic cooler. Walk-in cooler contains chopped onions stored on the floor. Corrective Action(s): Cheese panner and broccoli covered at time of inspection. Chopped onions were moved to shelving area above the floor. Do not store any products directly on the floor as this is not a sanitary practice. Violation Score: 3

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

Comments

Routine inspection conducted. Facility generally in good sanitary condition. The following observations were made: 1. Temperatures - Walk-in cooler at 3C - Second walk-in cooler not in use at the moment due to servicing - will address in follow-up inspection - Prep cooler at 3C - Beverage cooler at 2C - Stand-up stainless steel coolers at -14C - Temperature logs were not present at time of inspection. It is expected that you maintain logs every day of your coolers, freezers, and your low-temperature dishwasher. This will be checked in the follow-up inspection 2. Hygiene and Sanitizing - Hand wash station in employee restroom and kitchen stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer available at 200 ppm. Remember that your cloth should be immersed inside the sanitizing pail - Low temperature dishwasher sanitizes at final rinse cycle of 100 ppm - good. **Test strips available - use them for your daily dishwasher logs** - Dough mixer and dough hook generally in good sanitary condition - Ventilation canopy generally well maintained 3. Storage - Chemicals stored separately from food products - Dry storage area is well maintained inside cabinet area - Auxiliary storage area in adjacent building (Bollywood) well maintained, storage of soft drinks and non-perishables only 4. Pests - No recent signs of visible pest activity at time of inspection 5. Administrative - Operator has FoodSafe 1 - Permit posted and up-to-date