INSPECTION REPORT Health Protection AHEN-AR8PDV

PREMISES NAME Scott's 96 Pizza		Tel: Fax:
PREMISES ADDRESS 101 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE September 15, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Subhwinder Gill		NEXT INSPECTION DATE September 19, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): 3 wiping cloths were lying around on counter surfaces and surface sanitizer was not set up at the time of inspection when food preparation and food service was occurring. Corrective Action(s): Ensure all wiping cloths are kept in 100 ppm chlorine sanitizer solution between use to effectively sanitize food contact surfaces. Use paper towels or single use wiping cloths if 100 ppm chlorine sanitizer is to be setup in the spray bottle. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsinks were not properly supplied: -First handsink lacked liquid soap, -Second handsink lacked liquid soap, paper towels, and cold running water. -Washroom handsink lacked paper towels. Corrective Action(s): Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels to enable proper handwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Floor below the dough mixer and warewashing area is not finished. Corrective Action(s): Ensure the floor is sealed with an easy to clean, smooth, durable, and nontoxic materials. Correct within 6 months. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A blue liner partly broken was used to line a chest freezer which was being used as surface for displaying cooked pizzas before they are delivered to the front area to sell to customers (high school students) during the lunch rush. Corrective Action(s): Remove the blue liner immediately. Ensure all equipment and food contact surfaces are made of DURABLE, easy to clean, food grade, nontoxic, and smooth materials that are impervious to moisture. Operator removed the blue liner. Violation Score: 3

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

Comments

Pizza cooler was at 3.2 degrees C (4 degrees C / 40 degrees F or less). Walk-in-cooler was at 1 degrees C (4 degrees C / 40 degrees F or less). Hot-holding unit was at or above 60 degrees C / 140 degrees F. Chest freezer temperature was satisfactory. No signs of recent pest activity were observed at the time of inspection. Note: Operator setup 100 ppm chlorine sanitizer in the third compartment sink for ware-washing purposes.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AR8PDV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food items included: Ranch dressing (1.7% trans fat of total fat content) and Canola oil (0% trans fat),
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment