INSPECTION REPORT Health Protection ABRR-B3PQ3D

PREMISES NAME Ocean Park Pizza & Village Pub		Tel: (604) 536-9654 Fax:
PREMISES ADDRESS 12822 16th Ave Surrey, BC V4A 1N4		INSPECTION DATE August 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) George Docolas		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): - Cups are being used to scoop food from the bulk food storage bins - Raw eggs stored on top shelf in walk-in cooler Corrective Action(s): - Use scoops with handles to scoop food from bulk bins. Ensure that the scoops are stored in a way that the handle doesn't come in contact with food - relocate eggs at the bottom shelf. Violation Score: 9

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

Comments

- All handsinks in kitchen, prep area, bar area and washrooms are supplied with hot and cold running water, soap and paper towel - All coolers - walk-in cooler (upstairs and basement), upright glass cooler, prep coolers, drawer coolers, desert coolers - all are maintained at temperature less than 4C - Walk-in freezer is measured at -14C - Hot holding unit is maintained at greater than 60C - Low temperature dishwasher at 49C and chlorine residual of 50 ppm in rinse water - Bar glass washer at 12.5 ppm iodine - Quats sanitizer available in labelled spray bottles (kitchen, bar) and from dispenser at 200 ppm - Ice machines (2) in sanitary condition - General sanitation satisfactory - No evidence of pest activity at time of inspection NOTE: Foodsafe certificate of Chef has expired in July 2018. Please take a refresher course to meet the regulatory requirement. NOTE: Maintain temperature logs on consistent basis.