INSPECTION REPORT Health Protection JELR-AVYVST

PREMISES NAME Freshslice Pizza		Tel: (604) 560-5000 Fax:
PREMISES ADDRESS 1113 Vidal St White Rock, BC V4B 3T4		INSPECTION DATE February 14, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sunita Kumar		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check: Hand washing station has liquid soap and paper towels. Walk in and prep coolers are keeping food at 4 C or colder. Premises and food storage are well-organized. Produce is washed unless previously washed by supplier (ready-to-eat). Pizzas sold by slice are discarded after 2 hours (time tracking is in place). Chlorine sanitizer is used for utensil cleaning: Wash, rinse, sanitize (100 ppm minimum chlorine for 2 minutes), and air dry. Poster is posted. Quats sanitizer: reviewed concentration. Today 400ppm. Follow directions for use on the bottle for non-porous surfaces (such as stainless steel) and porous surfaces (such as wooden boards). Directions advise about 200ppm for non-porous surfaces and higher for porous. A potable water rinse is also indicated on the label for food contact surfaces. Note: a disposable paper sheet is used for pizza service on wooden boards.