Fraser Health Authority



INSPECTION REPORT
Health Protection
SMAW-AXXU6G
PREMISES NAME
Select Pizza		Tel: (604) 596-4533
Fax: (778) 565-4636
PREMISES ADDRESS
8354 112th St
Delta, BC V4C 7A2		INSPECTION DATE
April 18, 2018		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Balvindu Singh Uppal		NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections, Issue Closure Order
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
No
No
Sanitation Plan [s. 24]
No
No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 63
Critical Hazards: Total Number: 4
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): A half pizza was noted sitting on one end of oven conveyor, room temperature. Worker removed and threw in garbage before temperature was taken, and said that it was garbage. Do not store pizzas at room temperature.
Corrective Action(s):
Violation Score: 5

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: Plastic buspan used for pizza dough is coated with grime. Has not been washed in a very long time.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Discussed proper dishwashing procedures; workers on site were unaware of proper dishwashing procedures. Also Two compartment sink has no proper sink plugs, so they can't be filled for proper dishwashing. Hot water tank only has 105 liter capacity, which is extremely small for a food facility. Upgrade your hot water system so that you can fill both compartments of your sink and still have plenty of hot water for rinsing dishes and hand washing.
Corrective Action(s):
Violation Score: 25

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: When filling two compartment sink only one compartment can be filled before hot water starts to run cold. You require enough hot water to fill both compartments and still have lots of hot water for rinsing dishes and hand washing. Also there are no proper sink plugs for the two compartment sink. Obtain tight-fitting sink plugs for both compartments of the sink in good repair.
Corrective Action(s):
Violation Score: 25

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Some items require further cleaning; notably the circular handle on the side of the floor mixer is caked in grime. Some shelves and corners require more cleaning but overall premise cleanliness is satisfactory.
Corrective Action(s):
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: Neither of the two workers on site had foodsafe certification.
Corrective Action(s):
Violation Score:

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

Closure order issued.
Overall cleanliness is ok, and no sign of pests noted. Hand sink is stocked. Fridges are <4 Celsius.
No hot holding at time of inspection.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: SMAW-AXXU6G
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: 0.1 hour
Specific comments:
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