INSPECTION REPORT Health Protection JELR-AZZ2CH

PREMISES NAME Beach Break Pizza & Curry House Ltd		Tel: (604) 559-1556 Fax:
PREMISES ADDRESS 15565 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE June 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harpreet Kaur Saini		NEXT INSPECTION DATE 4 Months
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer is not being used to sanitize utensils (second sink with water has 0ppm chlorine but no dishwashing occuring during inspection). Corrective Action(s): 8 - 1/2 tsp (about 4 tsp total) of domestic chlorine bleach was added to 1/3 of a sink of water to provide 100-200ppm chlorine. Follow your posted instructions to wash, rinse, sanitize and air dry all food contact surfaces and utensils. Note: premises uses disposable plates and utensils for customers. Re-label spray bottle (200ppm chlorine in spray bottle - good). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: There is exposed bare wood by the new sink. Corrective Action(s): Seal wood beside the new sink so it is smooth, impervious to moisture, and can be cleaned. Violation Score: 3

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

Comments

This is a take out premises (5 seats for customers to sit as they wait) using single service utensils only (disposable plates and utensils for customers). Customers are not allowed to enter the kitchen and therefore they are not allowed to use the staff washroom. Staff washroom door must remain closed. A self-closing device has been provided. The commercial dishwasher has been removed and replaced with a new laundry sink. Laundry sink must be kept clean and free from scratches. Two compartment stainless steel sink can be used to wash, rinse, and sanitize utensils (see above). A separate, designated hand washing sink for staff is available in the kitchen. Keep this sink empty so it can be used to wash hands. Liquid soap and paper towels are provided. Hot holding is below 60C - Discard pizza if the food temperature is below 60 C for more than 2 hours as per your food safety plan. Hamburgers - follow your food safety plan.. Fridges: large 2 door, small 1 door cooler, and domestic bar cooler are at 4 C or colder. Samosa are to be from an approved source (ok today). Floor in kitchen is becoming worn. Provide food safety plans for butter chicken (showing food temperatures).