Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BFBUDU
PREMISES NAME
D-Plus Pizza (152nd Ave)		Tel: (604) 588-8990
Fax:
PREMISES ADDRESS
105A - 9547 152nd St
Surrey, BC V3R 5Y5		INSPECTION DATE
August 23, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
No
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Chemical bait for rodents was observed inside the staff washroom across the floor.
2) Three food ingredients were observed in open metal cans in the prep. coolers.
Corrective Action(s): 1) Operator removed the chemical bait from floor and discarded it. Do not use chemical bait inside the food premises to prevent any chemical hazards to the food. You may continue using the mechanical traps (with organic bait and glue boards).
2) Content of two metal cans that were opened recently was transferred into food grade containers and one chemical container was discarded voluntarily by the Operator.
Violation Score: 3

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator stated that they have not renewed their FOODSAFE Level 1 certificate yet. This is a repeat violation.
Corrective Action(s): Ensure that the Operator renews their FOODSAFE Level 1 certificate by successfully completing a FOODSAFE Level 1 full course; Correct by September 6, 2019 and email the district Environmental Health Officer a copy of your valid FOODSAFE Level 1/equivalent course certificate.
Violation Score: 1

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

Handinks in the kitchen and washroom were supplied with liquid soap, hot and cold running water, and paper towels.
Three prep. coolers and walk-in-cooler were at or below 4 degrees C.
Chest freezer and one door freezer were at or below -18 degrees C.
Seals were installed on the pizza prep. cooler.
Refrigeration units were equipped with thermometers.
A probe thermometer was available.
100 ppm chlorine sanitizer was available in a container with a wiping cloth.
No signs of recent pest activity were present at the time of inspection.
Dough mixer, press, and slicer were in a clean condition.
Air drying shelving unit above the 3-compartment sink was replaced with a new air drying shelving unit that was in a clean condition.
Dry food ingredients were covered in storage areas.
Note: Make sure the extra pizza boxes (in the plastic packaging) are stored at least 6 inches off the floor (e.g. on a shelving unit or pallets) in the dry storage area near the pizza prep. cooler.