INSPECTION REPORT Health Protection DSEA-CZJSPQ

PREMISES NAME Pizza Garden		Tel: (604) 520-3050 Fax:
PREMISES ADDRESS 201 - 800 Carnarvon St New Westminster, BC V3M 0G3		INSPECTION DATE January 16, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Aboulfazl Esmailpour		NEXT INSPECTION DATE January 22, 2024
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): pizza prep cooler lower shelves ambient temperature measured 9C after 45 minutes. This is not an appropriate temperature for cold holding of foods such as the 2good2go boxes. Corrective Action(s): Moved boxes to walk-in cooler. Pizza toppings in the prep cooler top measured 5-7 degrees C. Repair the cooler and ensure that the unit is capable of maintaining contents <4C at all times. due: immediately Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): There is no documented time tracking of pizzas held at ambient temperature. Staff are "watching" pizzas and putting them into 2good2go containers after an observed 30 mins. . Corrective Action(s): This is not an appropriate method for tracking ambient temperature holding of potentially hazardous foods. Ensure that all pizzas are properly tracked and following the corporate food safety plan time limit. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 2 issues: -numerous dead cockroaches observed in the back of house near the walk-in cooler. dead cockroaches noted in sticky traps and along pipes secured to the wall. Live cockroaches were not observed at the time of inspection -mice droppings noted in storage room with hot water tank (in shelves and in corners of the room), under back storage area shelves next to the walk-in cooler, and along the entrance in the private dining room used as a storage room Corrective Action(s): Have pest control service the unit immediately and provide updated pest control service report to the area inspector before Jan 26. Clean the above noted areas to remove dead cockroaches and mice droppings Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving is required in the private dining room and front area drink storage room as items are stored on the floor and there is evidence of rodent activity in these rooms Corrective Action(s): Install the shelving required to keep these areas organized and items off of the floor. due: 2 weeks Violation Score: 3

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

Comments

=Front counter handwash station stocked with liquid soap, paper towels, and hot/cold running water =Food walk-in cooler (2C), dough/alcohol walk-in cooler (3C) and pizza prep cooler (5-7C) measured < 4 degrees C =Upright freezer (-24C) and undercounter freezer (-27C) measured < -18 degrees C =High temperature dishwasher had a final rinse temperature of 75.9 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in bleach sanitizer solution at 100 ppm chlorine =Ice machine (not in use) and deli slicer maintained in a sanitary manner, staff hygiene satisfactory at the time of inspection =Staff FOODSAFE level 1 certification equivalent verified to be valid to Aug 2024. =Health operating permit not available at the time of inspection. locate permit or call Fraser Health for a re-print (604-918-7507). note: facility participates in 2good2go. Discussed with operator that pizzas must be cooled rapidly once taken off of the room temperature holding (pizzas held for 45mins) and placed into marked boxes. Operator MUST start monitoring and logging temperature of cooler units. Staff must be made aware on how to rectify issues if cooler units go above 4C for longer than 4 hours