INSPECTION REPORT Health Protection DKAL-CP3STW

PREMISES NAME Hellcrust Pizza (New Westminster)		Tel: (604) 527-1116 Fax:
PREMISES ADDRESS 800 12th St New Westminster, BC V3M 4K1		INSPECTION DATE February 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darshika Patel		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: The top surface of one of the inventory storage units, also used as a counter for boxing pizzas, was repaired with duct tape. Corrective Action(s): Duct tape is not a smooth and easy to clean surface. It can accumulate pathogens and cross contaminate food. Remove the duct tape and repair/replace the unit to ensure the surface is smooth and easy to clean. Date to be corrected by: February 22, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Coolers were maintaining 4 degrees Celsius or less. Freezers were maintaining less than -18 degrees Celsius. Cooling units have functional thermometers. NOTE: Temperature logs had not been updated since year 2020. Ensure temperatures for all coolers/freezers/hot holding units are monitored and documented regularly. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. General sanitation is satisfactory - deep clean is required. 3-compartment sink is equipped with plugs and 3rd sink had 200 ppm QUATS solution for dishwashing. Dry storage inventory units are neatly organized. Shelves are clean. Back dry storage area and office is well organized. Food is stored off the floor. Knives are used for cutting and put in the dishwashing area after each use - GOOD Ensure knives are washed and sanitized every two hours if they are kept at room temperature. General: Chemicals were stored in a safe manner under sinks and away from food items. Washroom is in satisfactory sanitary condition. All lights are functional. Operator and staff had valid Food Safe level 1 certifications available on site. Pest Control: Facility is monitored by a professional pest control company on a weekly basis. Reports reviewed on site. Rodenticide has been placed inside the facility - Pest control technician will be reaching out to the inspector to discuss further.