INSPECTION REPORT Health Protection JGUU-C4PPMT

PREMISES NAME 777 Pizza & Donair		Tel: (604) 502-7773 Fax:
PREMISES ADDRESS 203 - 7750 128th St Surrey, BC V3W 0R6		INSPECTION DATE July 7, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nadeem Ahsan		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A bottle of bleach sanitizer was measured at >200 ppm as per test strip. 100 ppm bleach sanitizer was prepared at this time. Mix 1/2 tsp. of bleach per litre of water when preparing bleach sanitizer. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed a shelf lined with flattened cardboard. The cardboard appeared old and unsanitary. The manager removed the cardboard at this time. Ensure all surfaces are non-absorbent, durable and easily cleanable. Corrective Action(s): Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: The manager and on duty staff did not have FOODSAFE Level 1 or equivalent. Corrective Action(s): Ensure at least one person with valid FOODSAFE Level 1 is on site during operation. Refer to www.FOODSAFE.ca for more information. Correct this by: immediately. Violation Score: 1

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

Comments

Routine inspection conducted: Hand washing stations were equipped with hot and cold running water, liquid soap and paper towel. All coolers measured at or below 4 degrees C. All freezers measured at or below -18 degrees C. Hot holding units measured at or above 60 degrees C. 3 compartment sinks used for manual dishwashing. (after correction) Bleach sanitizer pail and spray bottles measured at 100 ppm as per test strips. General sanitation is adequate. Ventilation canopy appears to be well maintained. No evidence of recent pest activity was observed at this time. Pest control report reviewed on site. NOTE: Washrooms were closed at this time. You must have washrooms available for patrons if dine-in is open. The operator with valid FOODSAFE Level 1 certificate must be on-site at all time. Otherwise, more staffs should be certified. Contact your district Environmental Health Officer for any questions or concerns at Kangmin.Gu@Fraserhealth.ca.