INSPECTION REPORT Health Protection 250146

PREMISES NAME Ocean Park Pizza & Village Pub		Tel: (604) 536-9654 Fax:
PREMISES ADDRESS 12822 16th Ave Surrey, BC V4A 1N4		INSPECTION DATE August 28, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) George Docolas		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

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): Food not protected from contamination. Observation 1): Scoops/ceramic cups were stored inside dry ingredient bins (submerged in food). Correction: Operator removed the scoops from all bins. Ensure scoops are kept outside bins. Rationale: Scoop handles are potentially contaminated surfaces that can cross-contaminate food with direct contact. Observation 2): Raw eggs were stored on the middle shelf of the basement walk-in cooler, over cheese. Correction: Operator re-located the raw eggs to the bottom shelf at the time of inspection. Ensure raw eggs and raw meats are always stored below ready-to-eat food items. Rationale: Raw eggs can crack and drip into ready-to-eat foods causing a cross-contamination which can lead to a foodborne illness. Corrective Action(s):

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

Comments

Comments Routine inspection of the food premises conducted. Temperatures Dessert cooler: 4C Preparation cooler #1: top: 2C bottom: 2C Preparation cooler #2: top: 4C bottom: 4C Preparation cooler #3: top: 3C bottom: 2C Pizza glass cooler : 4C Walk-in cooler #1: 1C Walk-in cooler #2: 4C Walk-in cooler #3: (drinks) 3C Hot holding unit: 68C Walk-in freezer: -21C Cook-line freezers: <-18C Sanitation All handwashing stations adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. Spray bottles had 200ppm QUATS. Low temperature dishwasher achieved 100ppm chlorine at dish surface after the final rinse cycle. Bar glasswasher achieved 12.5ppm iodine at glass surface. Ice machines in good sanitary condition. Scoops stored outside. Water trays clean. Ventilation hood in satisfactory condition. Washrooms for staff in good sanitary condition. Janitorial area clean and separated from main kitchen. Pest control No signs of pest activity noted at time of inspection. Administration Operator is foodsafe level 1 certified. Ensure copies of certificates are kept on site. Permit is posted. Practices/Personnel Personal hygiene very good. Hand washing observed. Proper glove use observed. Large pots of soups were undergoing cooling - operator confirmed that they are moved into smaller containers before getting moved into cooler - GOOD COVID - safety Robust plan in place. No indoor dine-in is open. Staff is screened before each shift. Sanitizers available for customers.