INSPECTION REPORT Health Protection AHEN-B5EU2J

PREMISES NAME Home Slice Pizza		Tel: (778) 575-5656 Fax:
PREMISES ADDRESS 104 - 7170 188th St Surrey, BC V4N 4R6		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurpal Birring		NEXT INSPECTION DATE 4 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

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was measured in the spray bottle as the chlorine test strips were initially turning purple and then blanking out. Corrective Action(s): Operator's daughter replaced the sanitizer in the spray bottle with 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water). Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was observed lining the stainless steel surface where chemicals are stored, the lower surface of another table, and the table inside the walk-in-cooler onto which pizza inside trays are stored. Cardboard is not made of impermeable materials and must not be used to line any surfaces at the food service establishment. If you wish to line surfaces, an impermeable to moisture, smooth, washable, durable, and non-toxic shelf liner is recommended. Corrective Action(s): Operator's daughter removed the cardboard from the aforementioned areas. Violation Score: 3

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

Comments

Only food handler on shift had a valid FOODSAFE Level 1 certificate. Both handsinks in the front area, handsink in the washroom, and three-compartment sink in the back area were supplied with liquid soap, hot and cold running water, and paper towels. Food handler was washing her hands prior to preparing pizza. Reminder: If additional food preparation (apart from dough mixing/handling) is to occur in the back area, then a desiganted handsink will be required to be installed conveniently near this area. Walk-in-cooler, three-door pizza cooler, and the drinks cooler were at or below 4 degrees C. Upright freezer was at or below -18 degrees C (-22 degrees C). Hot-held pizza was at or above 60 degrees C. Hot-holding unit was above 60 degrees C and it was equipped with a thermometer. 100 ppm chlorine sanitizer was setup in the sanitizer pail. A second bucket contained saopy water so that surfaces can be first be cleaned and then sanitized as per the sanitation plan. No signs of recent pest activity were evident at the time of inspection. 3-compartment sink was empty at the time of inspection. Reminder: Use the wash, rinse, sanitize, and air dry method as part of the manual ware-washing method. It was reviewed that in-use utensils (pizza tongs and slicers) must be washed, rinsed, sanitized, and air dried at least every 4 hours and when contamination is possible.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5EU2J
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food products included: Ranch dressing, Ceasar dressing, and canola oil.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment