INSPECTION REPORT Health Protection JMAA-B6AW3C

PREMISES NAME Westin Pizza		Tel: (604) 592-9999 Fax:
PREMISES ADDRESS A - 7182 120th St Surrey, BC V3W 3M8		INSPECTION DATE November 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurbachan Kahlon		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bottom of dough mixer is murky with a used flour solution. Corrective Action(s): Dough mixer was emptied, cleaned, and sanitized at time of inspection. Ensure that you always properly clean and sanitize the dough mixer after each use (or every 4 hours if using continuously). Do not leave batter / products in the dough mixer overnight, as this could be an attractant for pests and is unsanitary. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Bucket of pasta stored on the floor, lid uncovered. Operator states that he was in the process of decanting the water from the pasta when EHO walked in. Corrective Action(s): Bucket of pasta was elevated off the floor and covered with a lid. Ensure that all pasta containers are OFF the floor, as stated in previous report (RPT#: BCUD-B27TZ3). Violation Score: 3

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

Comments

Routine inspection conducted. Facility generally maintained in very good sanitary condition. The following observations were made: 1. Temperatures - Prep cooler (top) at 2C, bottom at 2-3C - Walk-in cooler at 3C - Stand-up freezer near dough mixer at -18C - Freezer in back room at -18C - Beverage cooler at 4C (up front) - Temperature logs have not been maintained. You should be logging temperatures every day for all cooling units to identify if there is an issue 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in food preparation area and inside restroom - Restroom maintained in good sanitary condition - Operator prepared a sanitizing pail with 200 ppm bleach at time of inspection (operator had just opened when EHO walked in) - 3-compartment sink available for ware-washing - Knives, magnetic knife holder, pizza trays generally maintained in good sanitary condition - Large pizza compartment for dirty trays is emptied daily. Clean trays are placed underneath a prep table - Dough presser in satisfactory sanitary condition 3. Storage - Food products are generally stored off the floor, with the exception of the pasta bucket in the walk-in cooler - No used metal tins used as a "scoop" - good - Shelving and cooler units are generally well organized - No raw products on-site 4. Pest Control - No visible signs of recent pest activity at time of inspection 5. Administrative - Permit posted and up-to-date - Operator has FoodSafe 1 (expiry: August 21, 2023) 6. Recommendations - Line dry storage shelf with proper shelf liner instead of newspaper, as newspaper cannot be adequately cleaned and sanitized - Operator already purchased shelf liner and presented it to EHO No further concerns at this time. Please ensure that you continue maintaining your facility in good sanitary condition. Remember to keep all items off the floor, including inside the walk-in cooler.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B6AW3C
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: Items audited: Kraft Ranch, Frank's Red Hot Pepper Sauce, and Honey Garlic Sauce. No products audited contained any trans fat at time of inspection.
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