INSPECTION REPORT Health Protection AJON-CLUU73

PREMISES NAME Captain's Oven Pizza		Tel: (604) 581-8888 Fax:
PREMISES ADDRESS 111 - 9637 137A St Surrey, BC V3V 0C6		INSPECTION DATE December 6, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nevin Fernandes		NEXT INSPECTION DATE December 07, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dishes are not being sanitized in the low temperature dishwasher as even after multiple attempts, there was 0 ppm chlorine residual. 2. It was observed that one staff member washed and rinsed two pasta pans, without sanitizing and then dried using a cloth sitting at the 3-compartment sink. The staff member then proceeded to prepare more pasta in these same pans. Corrective Action(s): 1. Use the 3-compartment sink for manual dishwashing to wash, rinse, sanitize and then air dry all dishes. As it is unknown since when the dishwasher has not been sanitizing dishes, ensure to wash, rinse, sanitize and air dry any dish/equipment before being used. 2. Review proper dishwashing methods with all staff. Ensure dishes that are manually washed are washed with liquid soap, rinsed with clean water, sanitized with an approved sanitizer (QUATS or chlorine at a concentration of 200 ppm) for a minimum of 2 minutes before being air dried. Do not towel dry. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): 1. No staff observed to wash hands during the entire inspection. It was observed that staff performed various tasks without washing hands in between. 2. Twice it was observed that a staff member was making pastas, then came and washed a frying pan at the 3-compartment sink using soap and a sponge, before proceeding to go make pasta again - all without changing gloves and washing hands. Corrective Action(s): - Immediately have all staff wash their hands using liquid soap, paper towels and hot/cold running water at the designated hand washing stations. - Educate and remind staff on the importance, proper method and frequency of hand washing. This includes before starting a new task, after using the washroom, after using chemicals, after touching hair or their face, after coughing and sneezing, etc. - Review glove change policy followed by proper hand washing with all staff. Reminder, gloves do not replace hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Garbage bag used to cover dough sitting in the dough mixer. Corrective Action(s): Immediately stop this practice as garbage bags are not food grade. Food are only to be covered and protected from contamination using a food grade cover/lid/plastic. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher sanitizing dishes with 0 ppm chlorine. Corrective Action(s): Service dishwasher and ensure sanitizer is coming through the pipe and into the machine so dishes are sanitized with 50 ppm chlorine. All dishes in the facility will need to be put through the dishwasher again after it has been serviced and dishes are confirmed to be sanitizing with 50 ppm chlorine. A few test strips provided to the operator at the time of inspection. Violation Score: 3

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

Comments

Routine Inspection: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. Temperature of coolers (walk-in, sliding door, pizza prep inserts, under-counters, drawers, display) maintained at or below 4 degrees Celsius. Temperature of 2-door freezer satisfactory. Meats stored on bottom shelves in walk-in cooler. Dry storage satisfactory. 3-compartment sink available for manual warewashing. Drain plugs available. Concentration of QUATs sanitizer at dispenser = 200 ppm. Concentration of QUATs sanitizer in all spray bottles = 200 ppm. In addition to the violations above, ensure the following: - All staff must review food safety principles, including proper hand washing and dishwashing. - Register any staff who do not have FOODSAFE certification into a FOODSAFE Level 1 class or it's equivalent. Operator signature not required due to the COVID-19 Pandemic.