INSPECTION REPORT Health Protection SDHI-CCBV6B

PREMISES NAME Kwantlen Pizza (28th Ave)		Tel: (604) 720-2752 Fax:
PREMISES ADDRESS 104 - 19140 28th Ave Surrey, BC V3S 0B3		INSPECTION DATE March 8, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Avtar S. Maghera		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] No Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No bleach sanitizer available for food contact surfaces, equipment or utensils during time of inspection. Staff prepared fresh bleach solution in a bucket with wiping cloths which measured at 200 ppm with a test strip during the time of inspection. Corrective Action(s): Bleach sanitizer must be prepared at all times to ensure all food contact surfaces, equipment and utensils are sanitized frequently and kept in a sanitary manner to prevent contamination and foodborne illness. Bleach sanitizer solution measured at 200 ppm chlorine concentration must be prepared to effectively remove potential pathogens on food contact surfaces. Ensure chlorine test strips are available on site to verify the concentration of the solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): [REPEAT VIOLATION] Paper towel dispenser located at handwashing station at back cooking area not supplied with paper towel during time of inspection. Wall-mounted dispenser at front service area is not functioning to dispense liquid soap and no other method of dispensing soap is available. Staff placed paper towel at the hand sink at the back and soap at the hand sink at the front during time of inspection. Staff was educated about the importance of hand hygiene during the inspection. Corrective Action(s): All hand washing stations must be supplied with hot and cold running water, liquid soap and paper towel at all times to encourage staff to wash their hands frequently and properly. Ensure staff are washing their hands often to prevent cross-contamination and foodborne illness. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two bags of onions and one open bag of basmati rice observed stored directly on the floor. Staff placed the food on to the wire shelving next to the staircase during time of inspection. Corrective Action(s): All food must be stored at least 6 inches off the floor to prevent potential contamination, such as from pests. Ensure dry stored foods are covered at all times and stored in sealable food grade containers once the original packaging is opened. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wall-mounted soap dispenser located at the hand sink at the front service area is not able to dispense liquid soap. Staff placed soap in a container for temporary use. Corrective Action(s): Repair the wall-mounted soap dispensers at all hand washing stations to ensure they are able to dispense liquid soap at all times. Consider replacing the automatic dispensers with regular wall-mounted dispensers to ensure they are working at all times. Once replaced and new dispensers are installed, submit a photo of the new dispensers to the health inspector. To be corrected by: March 15, 2022 Violation Score: 3

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

Comments

Routine Inspection Conducted Observations: 1. Temperatures: - Walk-in cooler at 3'C - Sandwich cooler at front at 4'C - Sandwich cooler at back at 3'C - Domestic freezer #1 in cooking area at -19'C - Domestic freezer #2 in back storage area at -19'C - Chest freezer #1 in cooking area at -18'C - Chest freezer #2 in back storage area at -19'C NOTE: temperature logs are not maintained. Ensure all temperatures of all coolers, freezers and hot-holding units are maintained daily on a written log (As per approved food safety plan). To be checked by the inspector during the next routine inspection. 2. Sanitation: - General sanitation of premise is satisfactory (except noted violations) - 3-compartment sink available on site with drain plugs and bleach - No signs of pests during time of inspection 3. Storage: - Chemicals are stored away from food - Upstairs and back storage area well-kept and organized - Personal belongings stored away from food 4. Administration: - Operating permit posted at the front - FOODSAFE Level 1 trained staff available on site - operator to submit a copy of their foodsafe training certificate to the health inspector via email Notes: - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.