INSPECTION REPORT Health Protection DSOG-BD5VTG

PREMISES NAME Tomato Shack Pizza		Tel: (604) 599-1621 Fax:
PREMISES ADDRESS 10322 Whalley Blvd Surrey, BC V3T 4H4		INSPECTION DATE June 14, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Constantine Skykakis		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Unlabeled surface sanitizer spray bottles in the main kitchen/bar. Corrective Action(s): Label all surface sanitizer bottles as "sanitizer" or other relevant words. Correct by: Today Violation Score: 3

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

Comments

- General sanitation is satisfactory. Minor cleaning is required inside the prepline cooler. - All handwashing stations (kitchen, bar) supplied with hot/cold running water, soap, and paper towels. - Low temperature dishwasher (front) dispensed 100ppm chlorine solution at 33C at the plate's level during the final rinse cycle. Chlorine test strips available. - Two compartment sink (kitchen) available for manual dishwashing. - Surface sanitizer available in spray bottles at 100ppm chlorine concentration in the main kitchen/bar. Ensure to change out the sanitizer daily to retain effectiveness. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - Recommend closing the door of the janitorial room. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Ensure to keep copies of ALL FOODSAFE certificates on site for review. Temperature Control: - Walk in cooler = 2C - Pizza prep cooler = 3.5C. Keep the lids of the insert containers on top closed to keep meats at 4C. - Upright freezer = -18C - Chest freezer = -18C - Undercounter beverage cooler (bar) = 8C. This cooler is designated for beverages only. - Daily temperature logs must be kept up to date and logged. Note: Kegerator has been removed from the premises. Ice machine was not in working order at the time of the inspection.