INSPECTION REPORT Health Protection AHEN-BCVSUZ

PREMISES NAME Scott Hill Pizza		Tel: (604) 588-8000 Fax:
PREMISES ADDRESS 15154 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE June 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ajit Tiwana		NEXT INSPECTION DATE June 07, 2019
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 = 12

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held pizza was stored below 60 degrees C or 140 degrees F (at approximately 38 degrees C). Hot-holding unit temperature was at 40 degrees C at the time of inspection. Pizza was placed into the hot-holding unit less than 2 hours ago according to the staff member. Corrective Action(s): Pizza was reheated to above 74 degrees C and hot-holding unit temperature was increased to above 60 degrees C (140 degrees F). Ensure hot potentially hazardous food (pizza) is stored or displayed at or above 60 degrees C in the hot-holding unit if it is not sold/served immediately. Make sure the hot-holding unit temperature is maintained at or above 60 degrees C (140 degrees F) before placing the pizza into it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Cardboard was lining a stainless steel table used to store extra trays. 2) A cardboard box was being used to store extra lids used to cover pizza trays. 3) Garbage bags were being used to store extra pizza trays on-site. Corrective Action(s): Remove the cardboard as it is not made of durable, washable, easy to clean, and impermeable to moisture materials. Do not use garbage bags to line pizza trays since they are not made of food grade materials and may be treated with pesticides or odour-suppressing chemicals. Rewash the pizza trays and lids and store them in a manner to protect them from contamination. Operator has agreed to store the pizza trays and lids in prep. cooler that is currently not being used on-site and is unplugged. . Operator removed the garbage bags during the inspection and placed the pizza trays into the 2-compartment sink. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Ceiling tile was missing in the area directly above the drainboard of the 2-compartment sink. 2) A light cover from the ceiling was hanging vertically and was not securely in place to cover the light bulbs. 3) Drain plugs were not available on-site at the time of inspection. Operator stated that his staff member who begins her shift at 5 PM and who is involved in dishwashing probably knows where she placed them. Corrective Action(s): 1) Install the ceiling tile where it is currently missing above the 2-compartment sink; Correct within 2 weeks. 2) Secure the shatterproof light cover so that it is in place; Correct within 1 week. 3) Ensure all food contact surfaces, preparation utensils, equipment is washed, rinsed, sanitized, and air dried. Re-locate the drain plugs or purchase new adequately sized drain plugs; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available at the time of inspection. Corrective Action(s): Obtain a probe thermometer so that the temperatures of cooked (at or above 74 degrees C), hot-held (at or above 60 degrees C), and cold food (at or below 4 degrees C) may be monitored; Correct today. Violation Score: 1

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

Comments

Handsink near the prep. area and handsink in the staff washroom were adequately supplied with hot and cold running water, liquid soap, and paper towels. Walk-in-cooler and pizza cooler were at or below 4 degrees C. Both of these coolers were equipped with thermometers. Upright freezer was at or below -18 degrees C. Front cooler is used to store pop only. Chest freezer and other prep. cooler were unplugged and empty of food. Operator stated that they are no longer using these for food storage. 100-200 ppm chlorine sanitizer was available in a labelled spray bottle. 2-compartment sink was supplied with hot and cold running water. No signs of recent pest activity were evident at the time of inspection. Operator had a FOODSAFE Level 1 certificate valid until September 20, 2019. Permit to operate was posted in a conspicuous location.