INSPECTION REPORT Health Protection RWOG-BLZTKC

PREMISES NAME L&R Pizza & Curry		Tel: (604) 522-5000 Fax:
PREMISES ADDRESS 7571 6th St Burnaby, BC V3N 3M4		INSPECTION DATE February 21, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robert Prakash		NEXT INSPECTION DATE February 25, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sauces on stove were below 60C. Corrective Action(s): Either: a) keep sauces at a simmer at 60C or above OR b) keep sauces in cooler and re-heat as ordered Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food debris noted on meat slicer and on dough mixer. Corrective Action(s): Clean and sanitize meat slicer and dough mixer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Foods stored directly on floor in walk-in cooler 2) Some foods not covered in walk-in cooler 3) Unfolded pizza boxes kept in bathroom Corrective Action(s): 1) Foods must be stored a minimum of 6 inches or 15cm above floor 2) Cover all foods in storage 3) Remove pizza boxes from bathroom to prevent cross-contamination Violation Score: 9

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

Comments

General: - handwashing station stocked with soap, paper towels and hot and cold running water - sanitizer measured 100ppm chlorine - three compartment sink not set up at time of inspection - large pot not in use but still on premises - owner stated that he is trying to sell them Note: Butter chicken sauce and tomato sauce in the process of cooling (measured >60C). Ensure that these sauces are cooled from 60-20C in 2 hours or less and from 20-4C in 4 hours or less Note: Keep fewer balls of naan dough out when business is slow Temperatures - walk-in cooler: 2C - chest freezer: -10C - upright freezer: -3C** - upright cooler: 4C - prep cooler: 1C - pizza prep cooler: 4C - pop cooler: 3C -upright cooler (front area): 4C - hot holding pizza case not in use at time of inspection ** Defrost freezer so temperatures can drop to -18C