INSPECTION REPORT Health Protection JCHY-CGJQU9

PREMISES NAME Maple Pizza and Grace Market		Tel: (604) 582-0006 Fax:
PREMISES ADDRESS 10063 117th St Surrey, BC V3V 8C1		INSPECTION DATE July 21, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rakesh Goel		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza hot-held at 54C air ambient temperature. Operator informed that pizza was made within 30 minutes and turnover is no greater than an hour. Corrective Action(s): Service the hot-holding unit to hold an air ambient temperature of 60C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed on the can opener blade and underneath the guard of the meat slicer. Corrective Action(s): Clean and sanitize the aforementioned areas. Ensure can opener blade and meat slicer is cleaned and sanitized after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff with valid FOODSAFE Level 1 certification on-site. Corrective Action(s): At least one staff must have valid FOODSAFE Level 1 certification to be on-site at all times during operation of business. Corrected by: August 21, 2022. Violation Score: 1

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

Comments

Routine Inspection conducted today. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles measured at 200ppm. 3-compartment sin available for manual warewashing. Prep cooler and walk-in cooler measured at 4C. Chest freezers measured at -18C or lower. Educated staff on proper manual warewashing. All kitchen equipment must be washed, rinsed, sanitized, and air dried.