INSPECTION REPORT Health Protection MLOO-BRJM3C

PREMISES NAME Eat Fresh Pizza		Tel: (604) 824-3990 Fax:
PREMISES ADDRESS 108 - 45300 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE July 14, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harpreet Sandhu		NEXT INSPECTION DATE July 15, 2020
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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food residue observed on dough mixer. Operator states he cleans the dough mixer before use but not afterwards. Dough mixer was last used the previous night. Corrective Action(s): Clean and sanitize dough mixer after each use. Do not leave dirty equipment overnight to prevent attracting pests. Violation Score: 5

Non-Critical Hazards: Total Number: 1

208 - Foods obtained from unapproved sources [s. 11] Observation: Due to on-site cooker breaking down, operator prepared meat sauce at home. Corrective Action(s): Remove or discard meat sauce from premises. Food prepared at home is not permitted to be served to the public. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, prep) are ≤ 4°C - Three compartment sink is available for manual dishwashing - 200 ppm Quat sanitizer is available - Dry storage is satisfactory - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Monitor temperature of the stand-up freezer and ensure it is able to maintain ≤ -18°C. - Discussed cooling procedures. Ensure hot foods are transferred to shallow containers to allow quicker cooling. - Discussed COVID-19 safety plan and procedures. Ensure there is a written COVID-19 safety plan available on site.