INSPECTION REPORT Health Protection JKWK-BH2TPW

PREMISES NAME Uncle Fatih's Pizza		Tel: (604) 564-6565 Fax:
PREMISES ADDRESS 108 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE October 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ertan Dogan/Baris Ilcin		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some containers of food observed without lids or covers in main prep cooler and walk in cooler (diced onions, diced celery). Corrective Action(s): Ensure all food products in storage are protected from contamination by using food grade lids or covers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fumehood cleaning sticker indicates it is due in June 2019. The cleaning and maintenance is not up to date as required. Corrective Action(s): Ensure this unit is cleaned and service by a licensed technician. Correction required this week and provide proof of service to EHO by email. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation (CORRECTED DURING INSPECTION): No staff on premise are FoodSafe Level 1 certified when manager is on deliveries. Corrective Action(s): At least one staff member must be FoodSafe Level 1 certified and be on site. Manager returned to facility after delivery. Further train another staff member with FoodSafe. Correction required in 2 months. Violation Score: 1

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

Code 206 noted on Follow-Up inspection # NTRG-BB5V7X of Apr-11-2019 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Pizzas were checked and ranged from 25C to 50C. A record of time tracking was provided and was created since the last inspection. However, since the records were not clear as to which pizzas and which time corresponds to each other, improvements to the time tracking is required by next follow up inspection. Correction: Pizzas must be hot held at 60C or above OR if below 60C for a maximum cumulative time of 2 hours. Current time tracking does not indicate the length of time that each pizza were sitting below 60C. Provide improvements to the current time tracking method to specifically indicate the length of time each pizza is sitting below 60C and to be able to distinguish between the old and new pizzas of the same type. Submit improved time tracking documents to EHO for approval. Correction by: April 16, 2019.

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. Hand sinks in use with liquid soap, paper towels and hot and cold running water. Staff washrooms are sanitary with fully stocked hand sinks. In general food is protected from contamination. Single use containers are sanitary. Temperature monitoring of holding units in place. Accurate time tracking of pizza to be served in place. Pizza not served after 2 hours are discarded. Front pizza display hot holding unit at 83.2C, pizza on pans detected at 33.3C. These items are time tracked. Pop cooler at 2C pop, prep unit at 1.2C sliced onions, walk in cooler at 3.8C mushrooms, counter freezer at -20C ham. 3 compartment sink in use. Sanitizer in use at 100 ppm chlorine. Test strips available for chemical testing. Valid Permit on display at visible location.