INSPECTION REPORT Health Protection JCHW-ATUVQV

PREMISES NAME Scott Hill Pizza (137th St)		Tel: (604) 584-1175 Fax:
PREMISES ADDRESS 1110 - 7330 137th St Surrey, BC V3W 1A3		INSPECTION DATE December 8, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kashmiro Atwal		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Cilantro was placed on newspapers. 2) Scoop/can used for flour was stored in the flour container. Corrective Action(s): 1) Do not store foods on newspaper. Newspaper is not a food grade material and may potentially contaminate foods. Newspaper was removed at the time of inspection. 2) Discontinue the practice of storing scoops inside food container. Scoop was removed at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cutting surface by the pizza oven is made of unfinished wood. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Wooden surface must either be finished to provide a smooth, non-absorbent, and easily cleanable surface or replaced. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Pizza prep cooler was at 4C (top and bottom). -Prep cooler by the stove was at 4C. -Chest freezer was at -14C. -3-compartment sink used for cleaning and sanitizing prepared with 100ppm bleach. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff observed practice good handwashing practices. -Bleach sanitizer pail tested at 200ppm. -Food items stored off the floor and covered. -General sanitation satisfactory at the time of inspection. Some addition attention required in the pizza prep cooler and shelving units in the walk-in cooler (mould growth. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator's FoodSafe Level 1 certificate issued May 7, 2006. Operator's certificate will expire July 29, 2018. To renew, student must either successfully complete a FoodSafe Level 1 course or on-line refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-ATUVQV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Margarine: facility does not use margarine Oil: trans fat free Other foods: did not contain hydrogenated, partially hydrogenated, margarine, or shortening in the ingredients list.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment