INSPECTION REPORT Health Protection AHEN-CPSVXK

PREMISES NAME Greek Island Pizza		Tel: (604) 951-8133 Fax:
PREMISES ADDRESS 14657 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 10, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rajwinder Chahal		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Vegetable chopper observed in a clean storage area had some food residue over it. Corrective Action(s): Staff placed the vegetable chopper in the first compartment sink during the inspection. Ensure to disassemble, wash, rinse, sanitize, and air dry the vegetable chopper to maintain it in a clean condition; Correct today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food residue was present over both sides of the 2-compartment sink. Staff informed they have been only cleaning with detergent and rinsing the preparation utensils and food equipment as part of manual ware-washing. Corrective Action(s): Proper pre-scrape, wash, rinse, sanitize and air dry method was reviewed for preparation utensils and food contact surfaces. Staff member cleaned the second compartment sink, setup 100 ppm chlorine sanitizer in it, and sanitized the preparation utensils through it during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Pasta in the walk-in-cooler was uncovered. Ice buildup was observed inside the walk-in-cooler. Dry bag of flour was left open in the storage area. 2. Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the chlorine test strips were bleaching out. Corrective Action(s): 1. Staff covered the above-noted food products during the inspection. Ensure products are kept covered between use to protect them from any potential contamination. 2. Staff setup 100 ppm chlorine sanitizer in the spray bottle by mixing 1/2 teaspoon bleach per L of water. Ensure chlorine sanitizer is setup between 100-200 ppm concentration to sanitize preparation surfaces. 2. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Cardboard liners were present on the dry storage shelving unit and lower storage surface of a table. 2. Tape was observed over a handle of the pizza prep. cooler. Corrective Action(s): Remove the cardboard liners and tape as these materials are not easy to clean, durable, and impervious to moisture; Correct within 2 days. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): In the Operator's absence, single staff member on shift informed she is newly hired, does not hold valid FOODSAFE Level 1 or equivalent course training, and is registered to take a FOODSAFE Level 1 equivalent course (SafeCheck Advanced Food Safety Course). Corrective Action(s): Second staff member who arrived later during the inspection held valid FOODSAFE Level 1 course training (expiration date: October 17, 2027). Ensure that enough staff complete FOODSAFE Level 1 or equivalent course training so that at least one staff member on duty holds valid FOODSAFE Level 1 or equivalent course training in the Operator's absence. Violation Score: 1

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. 2-compartment sink was supplied with hot and cold running water. Pizza prep. cooler, beverage cooler, and walk-in-cooler were at or below 4 degrees C. Upright freezer (measured at -21 degrees C) and chest freezer (measured at approximately -18 degrees C) were at or below -18 degrees C. Previously cooked chicken legs in the walk-in-cooler were at or below 4 degrees C. Deli slicer is used twice per week according to staff. Cleaning frequency is after each use according to staff. Cleaning method to disassemble the deli slicer, clean it, sanitize, and air dry it was reviewed. Stand mixer had been used approximately 1 hour ago according to staff. Ensure it is cleaned, sanitized, and air dried at least every 4 hours between use and after final use each day. No signs of recent pest activity were evident at the time of inspection. Permit to operate was posted in a conspicuous location. Note: Remove the accumulating ice build-up from the upright freezer and ceiling near the entrance door of the walk-in-cooler. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.