INSPECTION REPORT Health Protection JMAA-AZMVSS

PREMISES NAME Pacific Pizza		Tel: (604) 581-9300 Fax:
PREMISES ADDRESS 12817 Old Yale Rd Surrey, BC V3T 3A9		INSPECTION DATE June 11, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Linda Moreno Mascota		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink in employee washroom has no liquid soap or paper towels. Corrective Action(s): Liquid soap and paper towels were replaced at time of inspection. Ensure that all handwash stations are adequately stocked with liquid soap and single-use paper towels for proper hand hygiene. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of diced beef was observed sitting on metal wire shelving at time of inspection. Surface temperature was at -2.4C. Corrective Action(s): Beef was immediately placed inside the cooler for proper defrosting. Defrosting can be achieved by the following ways: In the microwave, under cold running water, in the cooler, or during the cooking process. Do not defrost items at room temperature - the surface of the food will be above 4C by the time the item is fully defrosted. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator's spouse manages facility in absence of operator, but does not have FoodSafe 1. Corrective Action(s): Obtain FoodSafe 1 or equivalent. This is required as per the Food Premises Regulation and ensures that you have proper working knowledge of basic food safety principles. Date to be corrected by: June 25, 2018 Violation Score: 1

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

Comments

Routine inspection conducted. Facility generally in very good sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers) - Chest freezer at -22C - Undercounter prep coolers at 4C. Cooling wells at 4C - Walk-in cooler at 3C - Beverage cooler at 4C 2. Hygiene and Sanitizing - Handwash station in centre of food preparation area adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Spray bottle labelled "sanitizer" contains 200 ppm chlorine residual - Utensils stored on wire shelving and equipment including dough mixer, interior of microwaves are maintained in sanitary condition - No utensils were being washed in 3-compartment sink at the moment. 3-compartment sink contains drain plugs, operator aware of how to properly sanitize dishes 3. Storage - All food items are elevated at least 6" off the floor - Dry storage items are in their original containers or covered with a tight-fitting lid - Items in coolers are all covered - Chemical storage area and mop sink is separate from all food processing areas 4. Pest Control - No signs of recent pest activity at time of inspection. Continue to maintain a high standard of sanitation and cleanliness 5. Administrative - Operator has FoodSafe 1 - Permit posted Recommendations: - Some cheese debris has spilled in the undercounter prep cooler. Remove the debris from inside - Install a splash guard for your hand sinks or place a waterproof cover behind the metal shelving so that splatter from the handsink does not reach the stored utensils

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZMVSS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments: Items audited: Garlic alfredo sauce (0.2g trans fat / 9g total fat = 2.2% trans-fat), olive oil (no trans fat), and butter chicken sauce (no trans fat). All items conform to requirements:trans fat over total fat content of 2% or less for soft spreadable margarine and oils, trans fat over total fat content of 5% or less for all other foods.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment