Fraser Health Authority



INSPECTION REPORT
Health Protection
ABRR-AE9Q9J
PREMISES NAME
Pita Pit #235		Tel: (778) 394-7428
Fax:
PREMISES ADDRESS
14 - 9908 King George Blvd
Surrey, BC V3T 0H6		INSPECTION DATE
September 29, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Inderjeet Sandhu		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: 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

- Handsinks are supplied with hot and cold running water, soap and paper towel
- Coolers are less than 4C. NOTE: Do not overstock the inserts and ensure that small batches of cut vegetable are stored in the inserts that is used with in 2 hours
- Freezers less than -18C
- NO evidence of pest activity at the time of inspection
- Quats sanitizer solution at three compartment sink and spray bottle is 200ppm
- Foodsafe certification is verified
- General sanitation is satisfactory
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ABRR-AE9Q9J
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: 0.25 hour
Specific comments:
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