INSPECTION REPORT Health Protection JELR-B8GTX9

PREMISES NAME Uptown Pizza		Tel: (604) 385 4455 Fax:
PREMISES ADDRESS 15150 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE January 16, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inderjit Parmar		NEXT INSPECTION DATE 3 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked chicken wings are being cooled in an air tight container in the walk in cooler. These are not being cooled quickly (35 C after 2 hours). Corrective Action(s): All hot potentially hazardous foods must be cooled quickly after cooking to 74 C. Criteria for quick cooling of foods is to cool from 60 C to 20 C in 2 hours or less and then from 20 C to 4 C in 4 hours or less. Wings were transferred to a shallow pan and places in the cooler. Vent to let steam escape and then fully cover to protect from contamination once the food is cold. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Food (deli meats) in the upper insert of the line cooler are above 4 C. These are brought out in small volumes. Sausage and previously frozen meats are at 4 C (ok). Corrective Action(s): There appears to be insufficient air flow to properly cool the upper inserts on the left and far right of the line cooler. Keep all potentially hazardous foods at 4 C (in the middle area inserts) or discard after 2 hours. Limited volumes of deli meats are to be stored in the upper inserts as they should be used within 2 hours. Keep track of time. Keep lids down when possible. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wall surface behind the knive rack is worn and difficult to clean. Corrective Action(s): Wall surfaces must be in good condition, impervious to moisture, and easy to clean. Correct before June 2019. Increase cleaning schedule for the filter above the deep fryer. Violation Score: 3

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

Comments

Coolers (reach in line cooler, walk in, and self serve dessert cooler) are at 4 C or colder. See above regarding the upper inserts of the line cooler. Cooling of sauces - this is being done in a cold water bath - good. Use a metal stemmed thermometer to take food temperatures. Cooling of chicken wings - see above. Hot holding of pizza slices is >60 C - good. Hand washing - liquid soap and dryer are available at hand sinks. Cleaning - see above. Bleach is available to sanitize work surfaces and meat slicer. Use 1 tsp of bleach in 1 litre of water to make a fresh sanitizing solution daily. Use on wiping cloths, cutting boards, etc. after use or every 2-4 hours. Dishwasher has a final sanitizing rinse of 71 C/ 160 F measured inside of the machine and >82 C shown on the gauge - good. Food Safe - owner's Food Safe certificate is up to date.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B8GTX9
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. Partial 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: Keep ingredients and nutrition records for breaded foods.
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