INSPECTION REPORT Health Protection AFOK-B3ESYP

PREMISES NAME Pizza Point		Tel: (604) 585-8886 Fax:
PREMISES ADDRESS 13651 100th Ave Surrey, BC V3T 1H9		INSPECTION DATE August 7, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Arti Hira / Gurminer Singh		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 slices of pizzas stored in the pizza warmer only had a measured temperature of 50C. As mentioned on previous inspection, pizzas need to be stored at a temperature of 60C or higher. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Pizza dough were prepared directly on vinyl counter-top in the back kitchen area. Ensure all food preparation is performed on a surface that can be adequately washed and sanitized. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and there following were noted: Walking cooler and pizza prep cooler at 4C. Walk-in cooler and prep-cooler equipped with thermometer. Chest freezer and standup freezer at -17C. Food items stored at least 6 inches off the ground. No pest noted Chlorine sanitizer solution stored in spray bottle. Sanitizer concentration greater than 100ppm. Ensure solution is properly diluted. Sink plugs available for 3 compartment sink. However, they are not tight fitting. Ensure proper sink plugs are available so that equipment and utensils can we washed, rinsed, and sanitized in accordance to the 3 compartment sink method. Note: All FOODSAFE Level 1 certifications issued prior to July 31, 2013 had expired on July 31, 2018. Ensure all required staff renew their level 1 certification and maintain a copy on-site. Heavy grease and dust build in the exhaust canopy ducting. Ensure ventilation is cleaned to prevent grease build-up.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AFOK-B3ESYP
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: 0.25 hour Specific comments:
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