INSPECTION REPORT Health Protection CQUY-CPWQ2B

PREMISES NAME Me 'N' Ed's Pizza Parlour (Port Coquitlam)		Tel: (604) 942-1200 Fax:
PREMISES ADDRESS 2233 McAllister Ave Port Coquitlam, BC V3C 2A9		INSPECTION DATE March 14, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse activity (droppings) found in the following areas: -Electrical room in the basement (significant droppings) -Basement dry storage room (droppings around room perimeter) -Floor around the dough mixer -Floor and window sill around the pizza prep table Corrective Action(s): 1) Perform enhanced cleaning around the pizza prep table and dough mixer daily (ie. every night before end of shift)-remove all flour/dough from surfaces to eliminate food attractants 2) Ask pest control technician to take enhanced pest control measures in the electrical room 3) Ensure staff keep doors to the building exterior and basement corridors closed at all times (except when receiving deliveries). 4) Follow-through on any additional pest abatement recommendations from the pest control technician. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Gap under the door to the electrical room is sufficient to allow mice to pass under. 2) Gap under the door connecting the dry food storage room to the exterior corridors is sufficient in size to allow mice to pass under. Corrective Action(s): Seal gaps under the doors by installing thresholds and/or doorsweeps. Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration - High-temp dishwasher achieved final rinse temperature of ≥71o Celsius - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle (74.1C)