INSPECTION REPORT Health Protection DKAL-BURT3X

PREMISES NAME Home Slice Pizza		Tel: (778) 575-5656 Fax:
PREMISES ADDRESS 104 - 7170 188th St Surrey, BC V4N 4R6		INSPECTION DATE October 26, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurpal Birring		NEXT INSPECTION DATE November 02, 2020
INSPECTION TYPE Follow-Up
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded cheese, chopped vegetable toppings, deli meats and pizza sauce were stored at 8-9C in the preparation cooler. Corrective Action(s): The operator discarded the mentioned foods at the time of inspection. Ensure potentially hazardous foods are kept at 4C or below to prevent the growth of pathogens and/or build up of toxins that can cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The preparation cooler was malfunctioning at the time of inspection. The ambient temperature was not maintaining food at 4C. Corrective Action(s): Have the cooler serviced. Do not store potentially hazardous foods in the cooler until it can maintain an ambient temperature of 4C or below. Violation Score: 3

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

Comments

Follow-up inspection of the food premise conducted. The cooler was measured to have fluctuating ambient temperatures between 11-6C (different parts of the cooler). Pizza sauce stored in the cooler had an internal temperature of 8C. Please do not store potentially hazardous foods at temperatures above 4C. Have the cooler serviced and use the walk-in cooler as a replacement until then. Maintain daily temperature logs to ensure proper function of all cooling units in the facility. Logs discussed with the operator. FoodSafe level 1 certification was valid and posted at a conspicuous location. Signature not required due to COVID-19.