INSPECTION REPORT Health Protection SSZO-D2GVB4

PREMISES NAME Wild Flour Pizza Co		Tel: (604) 238-4346 Fax:
PREMISES ADDRESS 104 - 2900 Bainbridge Ave Burnaby, BC V5A 2S9		INSPECTION DATE February 15, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Steven Che		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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza condiment such as garlic in oil, chili oil, chili sauce, chopped basil, chopped cilantro, and parmasan is observed at room temperature. This is the second consecutive observation. Corrective Action(s): Potentially hazardous foods must be stored cold under 4oC. Foods discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. While sanitizer in spray bottles is present throughout the premises, one bottle has a concentration of 50ppm Quats. 2. Reviewed manual dishwashing procedures with staff on dough mixer bowl, no sanitizer is used. Corrective Action(s): 1. Ensure new solution is changed daily. 2. Follow proper dishwashing procedures: wash in soapy water; rinse in clean water; sanitizer with Quats sanitizer; air dry. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Health permit is posted 3-door salad cooler: 3.6oC 2-door pizza prep cooler: 3.4oC Walk-in cooler: 3.4oC 1-door stand up cooler (new at the back kitchen): 3.8oC Beverage cooler: 5.1oC (no perishable items in cooler) 1-door stand up freezer: -16.8oC No hot holding in facility Temperature log is maintained in tablet Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer is present throughout facility Note: 1. Any new equipment purchased in the future for this operation must be commercial grade, as this is a business. 2. Ensure new cooler is added onto the temperature log. 3. This is the second consecutive routine inspection observed with pizza condiments storing at room temperature. It is time operator should consider purchasing a small prep cooler to store these items. If the same observation is noted again, purchase of a prep cooler is mandatory.