INSPECTION REPORT Health Protection NTSD-BDJPKY

PREMISES NAME Camy's Pizza		Tel: (604) 589-9559 Fax:
PREMISES ADDRESS 12849 96th Ave Surrey, BC V3V 6V9		INSPECTION DATE June 27, 2019	TIME SPENT 1.2 hours
OPERATOR (Person in Charge) Harvinder Singh Chhina		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Few packages of single use containers stored on the floor at the time of inspection (the corner of the prep. cooler and front counter). Corrective Action(s): All single use items/utensils must be stored 6" above the floor (eg., on shelves or pallets). Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Small amount of mice droppings found under the equipment storage shelf /near 3-compartment sink/; on a front shelf; in a staff washroom; and on a corner near the dough mixer. Corrective Action(s): Please clean shelves and floor; sanitize with Bleach solution. Monitor the pest issue; notify the pest service. Violation Score: 9

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

Comments

General sanitation - satisfactory but require attention in some areas (see violation sections). Walk-in cooler at 4.0 C. Prep. cooler at 4.0 C. Front beverage cooler at 2.2 C. Fan hood - satisfactory; Freeze at -18.0 C. Thermometers for cold units - available. Food storage - organized and covered. Staff washroom - satisfactory (a handwashing sink stocked with liquid soap and paper towel). Kitchen handwashing sink supplied with hot/cold running water; liquid soap and paper towel. Bleach sanitizer - available. 3- compartment sink - satisfactory (hot and cold running water - available/drain stoppers - available); Note: The routine inspection is conducted at the time of the opening. Friendly reminder: - Prepare a surface sanitizer (a spray in a labeled container or bucket; must be 100 ppm of Bleach). - Properly clean & sanitize a vegetable cutter from food debris before you start to use again. - Ensure that all insert containers cleaned and sanitized/air dry/ prior fresh portion of food is going in/do not mix leftovers with fresh food. - Ensure that wiping cloths are clean and stored safely (in a bucket with a sanitizer - Quat at 200 ppm or Bleach solution at 100 ppm).