INSPECTION REPORT Health Protection ALUI-BD2QSF

PREMISES NAME Pizza Boss		Tel: (604) 372-1744 Fax:
PREMISES ADDRESS C - 5775 176th St Surrey, BC V3S 4E1		INSPECTION DATE June 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rup Sandhu		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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) No plugs available at sinks intiially during inspection. 2) Asked staff member how dishes are washed in the 3 compartment sink. He indicated that dishes are washed with soap and water in the first compartment and rinsed in there as well. He then said that dishes are dried after they have been awshed with soap and water. This is not the correct 3 compartment sink washing method. Corrective Action(s): 1) Manager came on site during inspection and located all 3 plugs. 2) As discussed with staff member ( and manager who later came on site), dishes must be washed with soap/water in the 1st compartment, rinsed in the second compartment with water, and sanitized in the 3rd compartment with a mixture of bleach and water (1/2 tsp bleach per 1 liter of water). Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door open at time of inspection. Corrective Action(s): As discussed with staff member, ensure to keep back door closed as pests (such as flies) can enter your kitchen if it is left open. Staff closed door. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff member on site (only person on site initially during inspection) did not have FoodSafe. Corrective Action(s): If the operator is not present, there must be at least one staff member on site that has a valid FoodSafe certificate. Get staff member FoodSafe certified. Correct by; This Week Violation Score: 1

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

Comments

Routine inspection conducted Premises is takeout only. Handsink has liquid soap and paper towels, hot/cold running water present. Ensure staff always place paper towels in dispenser and do not leave it on the dish drying rack by the 3 compartment sink. Walk in cooler at 3.5 deg C Prep cooler at 3.1 deg C Pop cooler: 4 deg C Upright freezer at -18 deg C or less All meats for pizzas (and other items) are frozen pre-cooked. Premises does not have a grease trap. Hot holding unit not in use at time of inspection. Bleach spray sanitizer at 100 ppm chlorine residual 3 compartment sink with bleach available to sanitize. General sanitation is excellent, no signs of pests Washroom in sanitary condition