INSPECTION REPORT Health Protection BCUD-BM529R

PREMISES NAME Westin Pizza		Tel: (604) 592-9999 Fax:
PREMISES ADDRESS A - 7182 120th St Surrey, BC V3W 3M8		INSPECTION DATE February 24, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaswinder Sokhal		NEXT INSPECTION DATE March 09, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
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): 1) No sanitizer on site at time of inspection 2) A new meat slicer has been purchased. Found with dried on food debris Corrective Action(s): 1) Bleach was brought on site during inspection. This must always be available if your restaurant is in operation 2) Meat slicer must be washed, rinsed, and sanitized after use (or every 4 hours minimum). You will require a brush to access hard to reach places. 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: Staff on site (2) both without FoodSafe certification Corrective Action(s): At least 1 person must always have FoodSafe or equivalent at all times Violation Score: 1

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

Comments

Hand sinks supplied with liquid soap, paper towels, hot/cold running water Walk in cooler 2C Pizza prep cooler ranged from 3-5C Standing freezer (front) -14C **This unit requires a defrost Standing cooler in back room -18C Back room poorly organized with food and food equipment on the floor **Clean and organize this back room, including adding shelving as needed Note: a hood has been added over South facing wall. If you wish to add equipment a menu, food safety plan, and floor plan BEFORE any changes are made Other than back room, general sanitation satisfactory. No evidence of pests **Please note a bag of sand (?) has spilled under shelf beside sink Daily records should be maintained for cooler temperatures. Keep these on site for 3 months. Using bleach properly: Mix 1 cap of bleach for every 1 gallon of water. Your 3 compartment sink in the back must always have a sanitizer sink set up and ready for use. A sanitizer pail is used to store wiping rags. Change this out frequently.