INSPECTION REPORT Health Protection ADIG-CXFU26

PREMISES NAME La Pache Pizza		Tel: Fax:
PREMISES ADDRESS 104 - 22198 48th Ave Langley, BC V3A 3N5		INSPECTION DATE November 10, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene Storage Temperatures o Cold holding Coolers are below 4C -Some items such as sun-dried tomatoes in oil, pesto sauce stored at room temperature. Operator says these are used up within 2hrs. Ensure you keep track and finish these within 2hrs or put them back in the cooler at 4C. o Cold holding Freezers are below -18C o Hot holding - no food items at this time but delivery bags use warming unit to keep foods warm. Food Processing and Food Protection o Specialized Food Processing - Fire pizza oven has concrete/stone base and interior. -Soot is swept occasionally by brush. Inside appears very clean. -A few hairline fractures and crack lines, likely due to temperature differences and shrinkage since construction -monitor these and ensure that they do not get larger. -Cracks should not be able to have food debris lodged inside or be difficult to clean and sanitize. -Operation should have long term plan to repair cracks occasionally. -Ensure all materials applied for repair are food grade or appropriate for food contact surfaces. o Food Storage - Food is stored in covered containers. -Chili in oil - chilli flakes are from supplier, pre-dried bulk. Maintenance and Sanitation o 3 Compartment Sink is fully supplied with 200ppm Quats for sanitizing (from jugs, operator mixes on site). o Dishwasher - Final rinse temperature is 71C at the plate surface o Sanitizer bottles - have 200ppm Quats o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. -A few flies around the dust bin and garbage area in the kitchen/sink area. -Use sticky traps or fly tape to capture these and prevent further flies. -Ensure back door (open during inspection) is closed or a screen is put in place if it is open o Sanitation Plan - Operators have a sanitation plan in place Administration o Valid operating permit is posted in public view o Staff is certified in food safety - temporary certificates are posted. Ensure to exchange these to full certificates when they arrive. Patio space in summer time is planned -Note that permit currently allows for less than 50 seats. -Additional application, approval and fee is require for >50 seats.