INSPECTION REPORT Health Protection JCHW-B24TK4

PREMISES NAME Great Pizza		Tel: (604) 592-0241 Fax:
PREMISES ADDRESS 203 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE June 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaswant Singh Sandhu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cell phone was placed on the deli slicer. Corrective Action(s): Do not place cell phone on equipment or food contact surfaces. Cell phone may cross contaminate foods. 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 cooler was at 4C (top and bottom). -Donair station cooler was at 3C (top and bottom). -Chest freezer was at -18C. -Pizza hot holding cabinet ranged from 50C to 60C. For pizza placed into the hot holding unit, time tracking system is required. Once pizza is placed into hot holding unit, time must be recorded. After 2 hours pizza must either be sold or discarded. -Donair meat is shaved off and secondary cook step carried out in pizza oven or microwave. -2-compartment sink set-up with bleach sanitizer at 200ppm. -Sanitizer pail tested at 200ppm and properly labelled. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. One scoop was stored inside dry ingredient container - ensure scoops are stored in a sanitary manner -French fry cutter was found to be clean and sanitary. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Staff on-site had valid FoodSafe Level 1 training. -Please contact the inspector if you have any questions or concerns.