INSPECTION REPORT Health Protection YTAN-CEYU23

PREMISES NAME Chicago's Pizza Twist		Tel: Fax:
PREMISES ADDRESS 130 - 15260 56th Ave Surrey, BC V3S 5K7		INSPECTION DATE June 1, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harpreet Dahgra		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser at the triple-sink was dispensing less than 50 ppm Quats. An air bubble was noted in the line. Corrective Action(s): Operator disconnected and reconnected the line. 200 ppm Quats dispensed from the dispensing unit. Ensure to check daily with your test strips. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Supervisor normally onsite has not completed FoodSafe level 1. Corrective Action(s): In the operator's absence, at least one employee onsite must hold a valid FoodSafe level 1 certification. Supervisor must register for the FoodSafe level 1 course and send proof of registration and certificate to health inspector. Correct by: 1 month Violation Score: 1

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

Comments

- All hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Triple-sink for manual warewashing maintained in sanitary conditions. Sink drain plugs available for filling up sinks. - Food prep sink maintained in sanitary condition. - Walk-in cooler, upright cooler, and all prep coolers were measured at 4C or colder and equipped with accurate thermometers. - Walk-in freezer temperature satisfactory. - All equipment maintained in sanitary conditions (vent hood, dough mixer, dough sheeter, etc.) - Food storage practices satisfactory. All food stored off the floor and properly covered. - Dry storage area satisfactory - No signs of pest activity noted at time of inspection.