Report No. PKUR-CH8QC5

INSPECTION REPORT
Health Protection
PKUR-CH8QC5

PREMISES NAME
D-Plus Pizza (Delta)

Tel: (604) 591-8081
Fax:

PREMISES ADDRESS
150 - 8047 120th St
Delta, BC V4C 6P7

INSPECTION DATE
August 12, 2022

TIME SPENT
1.25 hours

OPERATOR (Person in Charge)
Gurmeet Kaur

NEXT INSPECTION DATE
August 19, 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	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)]
Observation: Accumulation of flies in the back storage area.
Corrective Action(s): Keep door shut. Clean and sanitize back area. Keep mop bucket away from food storage.
Use professional pest control services to control fly infestation.
Correct immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Accumulation of flour, food debris, and dust observed throughout premise, especially underneath and behind equipment.
Dough mixer that is currently not in use has accumulation of flour.
Corrective Action(s): Equipment that is not in use should still be kept in a clean condition with old food debris cleaned off. If equipment is not repaired, please remove it off premise.
Clean all areas of the premises so they are visible clean and free of dirt/debris.
Increase frequency of routine cleaning to prevent build-up.
Correct by August 19, 2022.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Screen in back door not effective at keeping flies out.
Corrective Action(s): Replace screen on back door or kept the back door shut at all times. Correct immediately.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Ambient air temperature of walk-in cooler at 6.5 C. Door of walk-in cooler does not seal shut.
Deli meat in walk-in cooler was at 4 C - ok.
Shredded cheese was at 6 C, meat sauce was at 5 C.
Corrective Action(s): Operator adjusted the temperature setting of the walk-in cooler. Re-locate potentially hazardous foods (meats, dairy products) to a working cooler if temperature does not drop to 4 C or below in the next hour. All cold potentially hazardous foods must be at 4 C or below.
Service cooler so that the door is able to shut properly to keep.
Correct immediately.
Violation Score: 9

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

Comments

Routine Inspection

-Prep cooler and inserts below 4 C.
-Both chest freezers at -18 C or below.
-Hot holding unit at 56 C - operator stated pizza slices are only held for 2 hours after which they are discarded. Use a timer to keep track.
**Note, the temperature reading on hot holding unit is inaccurate. An accurate thermometer must be placed inside the unit if pizza slices are going to be kept for more than 2 hours.
-Front and hand washing sinks equipped with hot/cold running water, liquid soap, and paper towel. Ensure no food is stored beside the hand sink that is located in the middle of the prep tables.
-Surface sanitizer (bleach solution at 200 ppm) available. Reminder, bottles should always be labelled. Operator labelled bottle at the time of inspection.
-Manual dishwashing set up properly - sanitizing compartment filled with 50 ppm bleach solution. Operator added more chlorine to make a solution of 100-200 ppm. Continue making solution as discussed (4 caps of the bleach bottle when the sink is half full OR 1/2 tsp per litre of water).
-Permit to Operate posted.
-FOODSAFE Level 1 or equivalent requirements met at the time of inspection.
-Temperature records available for review. Ensure thermometers are read accurately (coolers to be at 40 F/4 C or below; freezers to be at 0 F/ -18 C or below; hot holding to be at 60 C/140 F or above)