INSPECTION REPORT Health Protection JCHW-CPBT8Q

PREMISES NAME 786 Pizza and Chicken		Tel: (604) 496-1900 Fax:
PREMISES ADDRESS 101 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE February 23, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Asif Syed		NEXT INSPECTION DATE March 02, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pot of meat sauce made the previous night was at 13C. Corrective Action(s): Hot potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and or the formation of toxins. Foods can be rapidly cooled using an ice wand/ice bath, placing the sauce in a freezer, or cooling in shallow containers. Sauce was discarded at the time of inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle had not detectable bleach concentration. Corrective Action(s): Bleach must be between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach at 200ppm was prepared at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Neither handwash station in the kitchen had single use paper towels. Corrective Action(s): Hanwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were replaced at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 3C. -Pizza prep cooler was at 4C (top) and 3C (bottom). -Front cooler was at 3C. -Chest freezer was at -15C. -Pizza stored below 60C in the display cabinet - pizza is time tracked and discarded after 2 hours. Keep records available on-site to verify pizza is only stored for 2 hours in the display cabinet. -3-compartment sink used for cleaning and sanitizing. Bleach in the sink was at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 valid until Dec 19, 2027 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.