INSPECTION REPORT Health Protection SDHI-CXMUL8

PREMISES NAME Newton Pizza		Tel: () 543-5555 Fax:
PREMISES ADDRESS 22 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE November 16, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer in spray bottle measured at 0 ppm chlorine concentration with test strip. Staff prepared fresh bleach sanitizer which measured at 200 ppm chlorine concentration with test strip. Corrective Action(s): Prepare sanitizer solution (as per approved sanitation plan) at a concentration of 100-200 ppm chlorine by mixing 1/2 to 1 teaspoon of bleach with 1L of water. Obtain chlorine test strips are verify sanitizer strength throughout the day. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat in container observed stored on top shelf above raw pizza dough and cheese in the walk-in cooler. 2. Two large containers of blocks of cheese observed stored directly on the floor in the walk-in cooler. Staff moved the containers during inspection. Corrective Action(s): Store all raw meat away from ready-to-eat foods and on bottom shelves to prevent potential direct contamination of food. Store all food at least 6 inches off the floor at all times. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Still dirty mop water observed stored in mop bucket located next to hand washing station. Staff dumped dirty mop water during inspection. Corrective Action(s): Do not store dirty mop water. Dump mop water immediately after use to prevent fly entry/hrabourage/breeding on site. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): One bottle of sanitizer solution observed unlabelled. Staff labelled the bottle "sanitizer" during inspection. Corrective Action(s): Ensure all bottles of chemicals are labelled indicating the contents to prevent potential chemical contamination of food contact surfaces and food. Violation Score: 3

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

Comments

Routine Inspection Conducted - Dine/out in single-use take out containers only Observations: - Walk-in cooler at 2'C - Walk-in freezer at -20'C - Sandwich coolers (X2) top and bottom at or below 4'C - Beverage display cooler at 3'C - General sanitation is satisfactory - Hand washing stations adequately supplied with hot and cold running water, liquid soap and paper towel - 3-compartment warewashing sink available with drain plugs and bleach - Equipment observed stored at least 6 inches off the floor - Professional pest control company is contracted - No signs of pest activity during inspection - FOODSAFE Level 1 trained staff available on site - Staff washroom observed in sanitary condition - Staff observed wearing hair nets - Permit posted in a conspicuous location on site *Reminders: - Glove us is NOT a replacement for proper, frequent hand washing. Ensure all staff are trained to wash their hands properly and frequently with warm water, liquid soap and paper towel. Gloves must be changed between tasks and hands must be washed each time gloves are changed. - All personal items (i.e. cellular phones, water bottles etc.) must be stored in a designated personal storage area and NOT in the kitchen/food preparation area to prevent potential contamination of surfaces, food handler hands and food. Please contact the health inspector for any questions or concerns.