INSPECTION REPORT Health Protection YTAN-CD3T4Q

PREMISES NAME Pizza Pizza (152nd St)		Tel: (604) 308-9417 Fax:
PREMISES ADDRESS 103 - 5717 152nd St Surrey, BC V3S 5J9		INSPECTION DATE April 1, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Dushyant Singh		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing station was missing paper towels. Corrective Action(s): Ensure all hand washing stations are properly supplied with hot/cold running water, liquid soap, and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Operating permit was not posted. Corrective Action(s): Ensure to post your operating permit with its valid decal in a conspicuous location. If you cannot locate your permit, complete and submit the form for a replacement permit. Correct by: Immediately. Violation Score: 1

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

Comments

- All other hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat-based sanitizer solution available at 200 ppm from dispenser and in spray bottles. - Three-compartment sink available for manual warewashing. Sink drain plugs available for use. - Walk-in cooler, pizza prep cooler, upright glass-door cooler storing sauces, and beverage cooler were measured at 4C or colder - Walk-in freezer and undercounter prep freezer were measured at -18C or colder - Accurate thermometers available - Pizza slices were being prepared to be held under heat lamps at time of inspection. Staff stated the heating elements on the bottom are not turned on and that only the heat lamps are turned for keeping pizza slices warm. Staff also stated pizza slices are held for a maximum of 30 minutes, then discarded if left over. **Ensure to have a time-tracking system in place. The health inspector should be able to review logs/records of pizza slices being hot-held and discarded. - Food storage practices satisfactory. All food stored off the floor and properly covered. - Dry storage areas and chemical storage area satisfactory. Mop sink and mop bucket were maintained in sanitary conditions. - Ventilation hoods maintained in sanitary conditions. *Reviewed cleaning and sanitizing of dough machine at time of inspection. Ensure dough machine is thoroughly cleaned and sanitized after each use and at the end of each day - do not leave the dough machine dirty overnight. - General sanitation is good - No signs of pest activity noted at time of inspection.