Fraser Health Authority



INSPECTION REPORT
Health Protection
244436
PREMISES NAME
Guildford Pizza & Restaurant
Tel: (604) 581-3742
Fax: (604) 581-3742
PREMISES ADDRESS
3 - 10727 135A St
Surrey, BC V3T 4E3
INSPECTION DATE
July 10, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Handwash sink at back of facility near repackaging area lacks single use paper towels.
Corrective action: Paper towels added at time of inspection.Ensure handwash stations are equipped with hot/cold running water, liquid soap, and single-use paper towels at all times for proper hand hygiene.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Ventilation slats have accumulated grease.
Corrective action: Thoroughly clean and degrease ventilation slats and maintain them in sanitary condition.
Date to be corrected by: July 17, 2018
Corrective Action(s):

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

Routine inspection conducted. The following observations were made:
1) Temperatures (Max: 4C for coolers, -15C for freezers)
-Both walk-in coolers at 1C
-Walk-in freezer at -20C
-Chest freezers at -18C
-No hot-holding conducted at time of inspection

2) Hygiene and sanitizing.
-Handwash stations stocked with hot-cold running water, liquid soap and single use paper towels (except the on noted in violation code 401 above).
-200ppm chlorine residual used to clean-in-place large cooking kettles used for food processing
-Ingredients for sauces prepared at time of inspection are pre-packaged and directly dispersed into kettle.
-3-compartment sink available and will be used for manual warewashing of equipment. Operator aware of how to formulate a 200ppm sanitizing solution (chlorine residual).
-Equipment including meat slicers generally maintained in sanitary condition.

3) STORAGE
-All ingredients and food products securely stored inside pest-proof containers and labelled according to the vendor using to facility.
-All items stored off the floor
-Chemicals are located seperately from food products.

4) Pests
-No signs of recent pest activity at time of inspection

5) Vendors
-Please send updated list of vendors to the Environmental Health Officer
-Designated space set aside for vendors' ingredients

No additional concerns or recommendations at this time. Ensure that your facility remains in good sanitary condition and remove any equipment that will no longer be used in the future.