INSPECTION REPORT Health Protection JCHW-ASHP2A

PREMISES NAME Freshslice Pizza (King George Blvd)		Tel: (778) 565-4122 Fax:
PREMISES ADDRESS 119 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE October 26, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Inderjit Sidhu		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels. Corrective Action(s): Handwash stations must be easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bottom rolling door for the prep cooler does not close properly and door seals for the prep cooler need to be repaired. Corrective Action(s): Repair cooler door to ensure it can properly close to prevent the loss of cold refrigeration air. Door seals also need to be repaired to prevent loss of cold refrigeration air and to prevent accumulation of food debris. Correction date: 1 month Violation Score: 9

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

Comments

-Walk-in cooler was at 4C. -Pizza prep cooler was at 5C (top and bottom). Staff were in the middle of a school lunch order. -Upright freezer (3 doors) was at at -11C. -Upright freezer (1 door) was at -17C. -Temperatures are checked and recorded twice daily (opening and closing). -Pizza stored in the display cabinet (ambient air temperature) time tracked using white board. -Cleaning and sanitizing carried out using 3-compartment sink. Sanitizer tested at 200ppm. -Wooden cutting boards: wax paper placed on top of cutting board and board is cleaned and sanitized after each use. -Sanitizer spray bottle properly labelled and tested at 200ppm. -Front handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Operator planning on changing the floor tiles in the future. Ensure all surfaces are smooth, non-absorbent, and easily cleanable. -Please contact the inspector if you have any questions or concerns.