Report No. 246747

INSPECTION REPORT
Health Protection
246747

PREMISES NAME
Clayton Gate Pizza

Tel: (604) 575-3000
Fax:

PREMISES ADDRESS
107 - 6820 188th St
Surrey, BC V4N 3G6

INSPECTION DATE
August 5, 2020

TIME SPENT
1.67 hours

OPERATOR (Person in Charge)
Jasmeen Kaur

NEXT INSPECTION DATE
August 10, 2020

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	No

HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation: 1) Deli slicer was dirty and had meat debris all over the blades.
2) Dirty pizza cutting knives found sitting on top of the oven. Operator confirmed that these are not in use.
Corrective action:
1) Disassemble and properly wash and sanitize the deli slicer immediately. the deli slicer should be cleaned after each use or every 2 hours to prevent the growth of pathogens.
2) Remove the utensils that are not in use from the premise. Dirty utensils attract pests.

Inspector will follow-up to ensure deli-slicer is cleaned properly and excess utensils (not-in-use) are removed.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle was broken and could not spray the solution.
Corrective action: Operator transferred the solution to a bucket for use temporarily. New spray bottle is to be used in future.
Rationale: Adequate sanitizer is required to ensure food contact surfaces are clean and safe from contamination. Food contact surfaces must be washed and sanitized every two hours or after each use to prevent the growth of pathogens.
Corrective Action(s):
Violation Score:

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) Front sink by the toppings cooler had a jammed soap dispenser that was also low on soap.
2) Back sink by the 3-compartment sink had a broken faucet that fell apart.
3) Washroom sink did not have paper towels in the dispenser.
Corrective action;
1) Operator re-filled the soap dispenser.
2) Operator temporarily fixed the faucet. Ensure the faucet is fixed properly.
3) Operator re-filled the paper towel dispenser.
Rationale: Handwashing sinks must always be equipped with hot/cold running water, liquid soap and disposable paper towels to ensure employees practice proper hand hygiene and protect food from contamination.
Inspector will follow-up to ensure the back faucet is fixed properly.
Corrective Action(s):

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Large containers of cheese and pizza sauce left uncovered in the walk-in cooler. Preparation cooler (bottom) also had uncovered items.
2) Bag of onions stored on the ground by the dry storage.
3) Dry ingredients' bins left uncovered and with scoops/bowls inside.
Corrective action:
1) Operator covered the containers using trays. Always cover food when storing.
2) Bag of onions moved to lowest shelf of the storage rack. Always store food at least 6" off the ground.
3) Operator covered the containers and took the scoops out. Always keep the bins closed to prevent cross contamination and store the scoops outside in a clean container.
Rationale: Uncovered food items, food stored on the floor and scoops left inside bins can cause contamination of the food which can lead to foodborne illness in consumers.
Corrective Action(s):
Violation Score:

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Grease build-up and food debris accumulation was noted around the whole facility, especially behind equipment and hard to reach places.
Corrective action: Clean the facility thoroughly - especially in hard to reach places to maintain adequate sanitation.
Rationale: Grease-build up and food debris can attract pests which can contaminate food.

Inspector will follow up to ensure adequate sanitation.
Date to be corrected by: Today
Corrective Action(s):
Violation Score:

310 - Single use containers & utensils are used more than once [s. 20]
Observation (CORRECTED DURING INSPECTION): Metal cans were being used to store pineapple and olives in the walk-in cooler and the preparation cooler.
Corrective action: Operator transferred all the food into clean food-grade containers at the time of inspection. Always transfer food into food grade containers and never store items in single-use metal cans.
Rationale: Cans can leach out chemicals as well as small metal particles in food once opened. This can cause a health hazard in consumers.
Corrective Action(s):
Violation Score:

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

Comments

Comments
Temperatures:
-Preparation cooler (top) 3C and (bottom) 2.3C.
-Walk-in cooler at 2C.
-Domestic freezer at -19C.
-Front two display coolers are only for non-potentially hazardous foods (water, pop, soda).
-Pizza hot holding unit is not in use.

Sanitation:
-3-compartment sink is equipped with plugs.
-Dough mixer was being cleaned at the time of inspection.
-No signs of pests noted at time of inspection.
-Chemicals stored in the staff washroom away from food.

Administration:
-Operator is foodsafe level 1 certified, valid until September 9, 2023.
-Permit is posted.
-Temperature logs up to date for all coolers.

COVID Safety Plan
-Ensure you develop a COVID Safety plan as per the Provincial Health Officer's Order.