INSPECTION REPORT Health Protection JMAA-B9Z2CR

PREMISES NAME Newton Pizza		Tel: () 543-5555 Fax:
PREMISES ADDRESS 22 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE March 5, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 19, 2019
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Meat products (pepperoni, salami, ham) in upper compartment of prep cooler at approximately 7C due to double stacking of inserts. As stated multiple times in previous inspections, you are not permitted to double-stack inserts. An air gap makes it very difficult to cool items. Further violations may result in continued enforcement, including issuance of orders or violation tickets. Corrective Action(s): Meat products were relocated to the bottom of the prep cooler. Please ensure that you DO NOT DOUBLE STACK and also, CLOSE THE LIDS when not in use. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener contains a large amount of grime underneath the pizza prep table. Corrective Action(s): Can opener placed in dishpit to be immediately cleaned and sanitized. You must ensure that your can opener is in good condition, as it is also a food contact surface. The gears, especially, need to be free of accumulating grease/grime. It should be thoroughly cleaned AND sanitized on a regular basis to prevent residue from adhering to the gears. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Container of onions in walk-in cooler placed directly on the floor. 2. Two containers of cheese in walk-in cooler uncovered. 3. Cooked chicken breast (for use on toppings) was cooked in oven and then placed near the dishpit area for cooling. Corrective Action(s): 1. Onions elevated at least 6" off the floor. Ensure that all items are off the floor to protect them from contamination and to facilitate cleaning of the facility. 2. Lids were placed on the cheese containers in the walk-in cooler. 3. Cooked chicken breast was relocated on top of unused griddles. Do not place any food products on the floor. Cooked items should be cooled in an area designed for food preparation, NOT the dishpit. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: - Temperatures: Walk-in cooler at 4C Walk-in freezer at -16C Prep cooler (bottom) at 3C Prep cooler (top) varies from 4-7C due to double stacking of inserts and leaving the lid upon Beverage cooler at 5C (non potentially hazardous foods only) Temperature logs were available and up-to-date Chicken cooked to internal temperature of 88C in the oven - Hand wash station adequately stocked with hot/cold running water, liquid soap, and hand dryer. Washroom hand sink also adequately stocked, and with paper towels instead of hand dryer - 3-compartment sink prepared for washing, rinsing, sanitizing, air-drying implements. Sanitizing compartment contains 50 ppm chlorine residual - Bleach sanitizer available in a sanitizing pail - please ensure that all cloths are immersed inside the sanitizing pail - Dough mixer was recently used and placed in the dishpit for cleaning and sanitizing - Ventilation canopy is in good sanitary condition - Pizza trays (unused) maintained in good sanitary condition. Trays are washed, rinsed, sanitized at the end of the day - good - Dry storage area is in good sanitary condition --> flour, sugar, spices placed inside containers with tight-fitted lids to protect against pests - No signs of recent and visible pest activity at time of inspection - Area is generally well-lit, ceiling tiles, tables generally well maintained. Dry storage shelving fitted with shelf-liner so that the surface is easily cleanable You are expected to maintain temperatures of 4C or less at all times, including for items above the inserts. Keep the lid of the prep cooler closed and DO NOT DOUBLE-STACK inserts at any time. This is a repeat issue leading to increased temperatures for all of your meat products in the upper compartment of the prep cooler