Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-BJ3THQ
PREMISES NAME
Freshslice Pizza (Delta)		Tel: (604) 948-6000
Fax: (778) 434-2319
PREMISES ADDRESS
200 - 1189 56th St
Delta, BC V4K 2A2		INSPECTION DATE
November 19, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dave Haller		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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Food/debris noted on lower shelving.
Corrective Action(s): Clean and organize all storage areas. Remove all unused items to free up space. Cleaning of "hard to reach" areas (below and underneath all equipment) is required on a routine basis.
Violation Score: 3

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

- Temperature Control: Monitoring is required. Gauges are to be kept securely fastened inside all refrigeration units.
- Manual Dishwasher: 4 Step Method. Quat sanitizer on site. Dish wash sign posted.
- Ensure all food contact surfaces are washed and sanitized after use and/or on a timely manner. All items are to be stored in a sanitary manner.
-> Wiping cloth storage: Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Food Storage: Front display monitoring is to be conducted at all times. (ie: Less than 2 hours) Tongs/spatulas are to be utilized for all ingredient dispensing. Storage shelf above dishwash sink is to be kept clean and free from unused items.
- Chemical storage: Ok. Storage space under dish wash sink is to be kept clean and organized.
- Sanitary Facilities: Ok.
- Staff hygiene: Discussed..
- Sanitation: Refer to Violation Notes.
- Facility is to be kept clean and organized at all times. All items are to be pulled away from walls on a routine basis. Store all items in designated areas.
- Structural: Facility is to be kept in good repair.
- Garbage,Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers.
- Food Safe Trained staff on site.
- Corporate Food Safety Plan and Sanitation Plan is to be kept on site at all times. Generic template is to be kept posted on site.
- Fraser Health Permit is to be posted at all times.