INSPECTION REPORT Health Protection RSHA-B97U7F

PREMISES NAME Pizza Factory (56th St)		Tel: (604) 943-5600 Fax:
PREMISES ADDRESS 1342 56th St Delta, BC V4L 2A4		INSPECTION DATE February 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Darcy Thandi		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Tongs/spatulas stored in oven door - not cleaned and disinfected. Corrective Action(s): Ensure all food contact surfaces are cleaned and disinfected after use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Structurally: Deteriorating surfaces/equipment noted. Walls/cutting boards,missing damaged flooring. Corrective Action(s): Surfaces are to be kept smooth, tight and impervious to moisture. Violation Score: 3

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

Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items is required. Food Safety chart posted. - Manual Dishwashing: Sign posted. Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - spatulas/tongs, knives, etc.) All items are to be stored in a sanitary manner. - Wiping cloth storage: Cloths are to be stored in a sanitizer at all times, completely submerged. Monitoring required. Solution to be changed on a routine basis. Limit the amount of cloths being used. - Food Storage: Large volume cooking and cool down procedures discussed. Ensure all items are being stored in shallow, covered containers. - Sanitary Facilities: Acceptable. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Cleaning of hard to reach areas (ie: top of oven/behind/under equipment is to be conducted routinely.) - Structurally: Upgrades noted. Continue efforts to keep all surfaces in good repair. - Pest Control: Monitoring required. - Garbage, Recycling and Composting Disposal: All items are to be kept stored in covered, rodent proof containers. - Food Safe Trained staff: Expiration dates discussed. Update required. - Corporate Food Safety plan and Sanitation Plan is to be kept on site for reference.