Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHY-CNDSEQ
PREMISES NAME
Maple Pizza and Grace Market		Tel: (604) 582-0006
Fax:
PREMISES ADDRESS
10063 117th St
Surrey, BC V3V 8C1		INSPECTION DATE
January 24, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Rakesh Goel		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 10
Critical Hazards: Total Number: 2
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Built-up of food debris observed on the can opener blade and underneath the guard of the meat slicer.
Corrective Action(s): Clean and sanitize the aformentioned areas. Ensure can opener blade and meat slicer is cleaned and sanitized after each use. Meat slicer guard must be dissembled for proper cleaning and sanitization.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Operator informed that equipment and utensils are washed in the 3-compartment sink by first using detergent and water followed by rinsing followed by soaking in hot water in 3rd compartment sink then air dry. Hot water tap measured at 70C at the time of inspection.
Corrective Action(s): Educated staff on-site on proper manual warewashing using 3-compartment sink (wash/rinse/sanitize (with 100-200ppm chlorine)/air dry).
Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine Inspection conducted today.

Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels.
Chlorine spray bottles measured at 200ppm. 3-compartment sin available for manual warewashing. Bleach available on-site.
Prep cooler and walk-in cooler measured at 4C. Chest freezers measured at -18C or lower.
Food observed to be stored at least 6 inches off the floor.

Outstanding violation in report#JCHY-CGJQU9 has been corrected:
-Valid FOODSAFE Level 1 operator on-site.

Educated staff on proper manual warewashing. All kitchen equipment must be washed, rinsed, sanitized, and air dried.

NOTE: Do not use the bottom shelf of the hot-holding unit as it is unable to hold and air ambient temperature of 60C or higher. Only use the top shelf of the hot holding unit as it is able to hold an air ambient temperature of 60C or higher.