INSPECTION REPORT Health Protection RSHA-BLPSSW

PREMISES NAME Pizza Factory (56th St)		Tel: (604) 943-5600 Fax:
PREMISES ADDRESS 1342 56th St Delta, BC V4L 2A4		INSPECTION DATE February 11, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sukhdeep Singh		NEXT INSPECTION DATE February 25, 2020
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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual Dishwashing procedures reviewed. Wiping cloth storage reviewed. Corrections required. Corrective Action(s): Ensure all food contact surfaces are being washed and disinfected after use. All items are required to be stored in a sanitary manner. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent/rodent droppings noted. Corrective Action(s): Pest control program is currently in place. Site visit required. Pest control reports are to be kept on site for review. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted along lower shelves, along walls - behind/under equipment, behind oven, ontop of oven, behind/under prep lines. Corrective Action(s): Pull all item,s away from the walls. Clean and organize entire facility. Wipe down walls - all spills are to be cleaned up asap. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Deteriorating prep line (buckled) and service implements (cracked implements) noted. Front service handsink - deteriorating. Corrective Action(s): Repair/replace deteriorating items. Prep/service line is required to be upgraded in the near future. Violation Score: 3

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

Comments

- Manual Dishwashing/wiping cloth storage: Follow these points: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. - To prevent pests from entering the food premises. Follow these points: - Keep doors and windows closed or install screens - Seal or patch any holes or potential entry points on the exterior of the building - Install weather-stripping underneath exterior doors - To prevent pests from hiding or breeding in the premises. Clean floors routinely especially underneath and behind all equipment. Seal gaps behind sinks and walls. Structurally: Deteriorating surfaces noted. Walls/flooring, etc. Continue efforts to upgrade surfaces.