INSPECTION REPORT Health Protection TGIL-CAYTMA

PREMISES NAME Great Pizza 2 For 1		Tel: (604) 590-0241 Fax:
PREMISES ADDRESS 22 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE January 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Dhaliwal		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Food debris was observed along the walls and under the food prep tables located in back kitchen. Corrective Action(s): Ensure that the facility is maintained in a good sanitary condition. Regularly clean the kitchen, under the tables, corners and other hard to reach areas to prevent build up of food debris that could potentially attract rodents into the facility. TO BE CORRECTED BY - Immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Used aluminum can was stored in the flour bin and was used as a measuring scoop. Corrective Action(s): Aluminum cans are tend to be single-use and can leach out harmful chemicals if re-used, that can potentially cause chemical contamination of food. DO NOT USE aluminum can as a scoop, instead use equipment/utensil made with food safe material. ** Operator discarded the aluminum can at the time of inspection. Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Prep cooler maintained at a temperature of 4C - Pop cooler at 4C - Chest freezer at -23C - White freezer at -19C - Walk-in cooler measured at 7C. As per operator, it was defrosting at that time. Temperature measured again at the end of inspection and noted at 4C. - Pizza slices hot held at 63C - Temperature logs were maintained and found up-to-date. Storage: - Dry storage area is located upstairs. - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pails available in each food prep area and the concentration of bleach solution noted at 200ppm. - 3 compartment sink used for manual dishwashing. Bleach solution was observed in 3rd sink at a concentration of 100ppm. - Utensils and tongs were found in sanitary condition. - Washroom was maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Back door was closed properly. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.