INSPECTION REPORT Health Protection AJON-C3YTEZ

PREMISES NAME Pizza 64 #2		Tel: (778) 574-6700 Fax:
PREMISES ADDRESS 101 - 17767 64th Ave Surrey, BC V3S 1Z2		INSPECTION DATE June 14, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Rupinderjit Dhillon		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Majority of the mice droppings have been cleaned up, however some droppings were still found behind the chest freezers and in the back storage room. Person in charge informed that pest control comes in monthly and will be coming again early next month. Corrective Action(s): - Clean all remaining mice droppings and ensure to clean and sanitize all food contact surfaces. To be corrected today. - Continue monitoring the pest issue and close off any potential points of entry for the mice. - Ensure to frequently clean behind and under hard to reach areas. - Contact pest control for visits twice a month and keep reports onsite for the Environmental Health Officer to verify. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Shelves in walk-in cooler have still not been cleaned. Corrective Action(s): Clean shelves of walk-in cooler. Ensure to follow your sanitation plan for daily, weekly, and monthly cleaning. To be corrected by June 15, 2021. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # AJON-C3VUBM of Jun-11-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. All parts of both dough mixers maintained in an unsanitary condition. 2. Meat slicer has accumulation of food debris in hard to reach areas. 3. Masher/cutter on wall has accumulation of food debris stuck on the slicers. Correction: Thoroughly clean and sanitize all equipment listed above. Ensure to follow the manufacturers specifications and your sanitation plan for Clean in Place equipment.

Comments

Follow-up Inspection: The following equipment have been cleaned and sanitized: - All parts of both dough mixers - Meat slicer - Masher/cutter on wall General sanitation has improved in the following areas: - Underneath and behind all equipment - Underneath 3-compartment sink - Dry storage area and underneath dry storage shelves - Behind chest freezers General organization in back storage room has improved. Flour that was stored in a garbage bag was discarded. Scoop for flour is stored on a dish storage rack and will be washed and sanitized after each use. Plastic grocery bags are no longer used to store food products. All food items stored in food-grade bags in the stand-up freezer. All food products are stored at least 15 cm off the floor in the back storage room. Back door was observed to be closed at the time of inspection. The screen mesh on the screen door has been replaced and there are no holes present. In addition, a wooden board has been installed at the bottom of door to prevent pest entry. All shelves in the small dry storage room have been painted. Orchid plants stored on top of dishwasher have now been removed. Dishwasher has a sign posted of not in use. NOTE: This facility is approved to use the 3-compartment sink for manual warewashing. If in the future the high-temperature dishwasher is to be used, ensure to contact the Environmental Health Officer prior to usage to ensure the dishwasher is reaching the correct sanitizing temperature. Sandwich prep cooler has an ambient temperature of 4 degrees Celsius. Continue to store only non-potentially hazardous foods in this cooler as the temperature fluctuates constantly. Ensure to monitor the temperature of this cooler daily. No personal items stored in food preparation or storage areas. Permit to Operate is now posted at the front where the public can see it. Operator signature not required due to the COVID-19 Pandemic. Report will be emailed to Operator.