INSPECTION REPORT Health Protection 236650

PREMISES NAME Pita Pit #235		Tel: (778) 394-7428 Fax:
PREMISES ADDRESS 14 - 9908 King George Blvd Surrey, BC V3T 0H6		INSPECTION DATE May 16, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Inderjeet Sandhu		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable chopper was found with food debris on the blades. Staff stated it was last used the day before. Corrective Action(s): Chopper was cleaned and sanitized during inspection. Ensure to keep all equipment clean to prevent contamination and keep pests away. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Ice scoop was stored in the ice machine with handle touching ice at the time of inspection. Corrective Action(s): Scoop was taken out and stored in a clean container during inspection. Ensure scoop is not stored in the ice machine with handle touching ice to prevent contamination. 2) Light bulb cover was not present in the walk-in cooler. Corrective Action(s): Obtain a light cover that is shatter-proof to protect foods in case the light bulb breaks. Date to be corrected by: 1 Week. Corrective Action(s): Violation Score:

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

Comments

Comments: -Walk-in cooler: 4.0C. -Prep cooler: (large): 3.9C. -Small prep cooler: 0.5C. -Under grill cooler was being opened frequently. Foods were at internal temperatures of 4-5C. Ensure to keep only enough food to use throughout the day. -Freezers were adequate with foods stored inside frozen solid. -3-compartment sink was available with sink plugs. Three sink dishwashing method was set up. -QUATS solution in sink was at 200ppm. -QUATS at dispenser and spray bottle were 200ppm. Ensure to check concentration of sanitizer frequently with test strips. -Thermometers were available for all cold-holding units. -Temperature logs being kept daily. -Foods were stored in food-grade containers with lids and dated. -Equipment and utensils at front serving station were being cleaned routinely (more than every 4 hours) or after each use. -No pests were observed. -Food Safe Level 1 certified staff on duty. -Permit was posted conspicuously. -Pest control records available with landlord. -Dry storage was adequate. All foods stored off the floor. -Handwash stations (front & back) equipped with hot & cold running water, liquid handsoap, and single-use paper towels. -Washroom was clean. -Vent hood was clean.