INSPECTION REPORT Health Protection ZDER-B7C2KG

PREMISES NAME Scott Hill Pizza (Burnaby)		Tel: (604) 524-3000 Fax:
PREMISES ADDRESS 7630 6th St Burnaby, BC V3N 3M5		INSPECTION DATE December 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mandip Brar		NEXT INSPECTION DATE December 21, 2018
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Cockroach activity noted: 1. adult walking on metal shelf 2. babies walking on counter by phones 3. 2 dead cockroaches under 3 comp sink by right side of grease trap 4. 1 dead cockroach noted on floor across from phone by base of pizza dough prep table Corrective Action(s): Ensure premises is kept pest free. Contact pest control company to control pest activity immediately before issue becomes an infestation. Correction date: immediately Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Moisture noted under pipe under 3 comp sink right side. 2. Greasy frying pan noted on top of doored oven over night. 3. Dried green pepper bits and slices noted on floor behind slicer Corrective Action(s): Ensure all the above areas are cleaned up by the end of each day to prevent attracting and feeding pests. Correction date: 1 day Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bottle not labeled Corrective Action(s): Ensure all chemical containers are labeled with its contents. Violation Score: 3

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

Comments

Routine: -Handsink in kitchen and in staff washroom were supplied with hot and cold running water and liquid soap and paper towel -Coolers were at acceptable temperatures (4 C or colder) -Walk-in cooler 3 C -Line cooler 3 C -Sliding door cooler 4 C -Chest freezer was -19 C -Food was stored in a manner to prevent contamination (covered/wrapped, off of the floor) -Bleach present for sanitizing dishes and food contact surfaces. Bleach solution present in spray bottle noted >200 ppm. ***Label sanitizer bottles - "bleach water"