INSPECTION REPORT Health Protection JMAA-B5KSCN

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax: (604) 594-3520
PREMISES ADDRESS 120 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE October 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jasvir Garcha		NEXT INSPECTION DATE October 22, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-holder at approximately 47C (ambient) at time of inspection. Internally probed pizza was also at 47C. Corrective Action(s): Pizza and samosas inside the hot-holder were placed through the conveyor oven again. Operator turned dial up on hot-holder to level 5 - afterwards the hot-holder was able to maintain approximately 63C. Pizzas and samosas were placed inside the hot-holder once it was adjusted. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No food-grade sanitizer was available in upstairs kitchen. 2. Downstairs kitchen had the following soiled items saturated with grease / debris: can opener, dough mixer hook, and dough presser. Corrective Action(s): 1. Bleach solution with 200 ppm chlorine residual was prepared at time of inspection. You must have sanitizer available BEFORE you begin food preparation to eliminate harmful bacteria that could cause foodborne illness. 2. Can opener, dough mixer hook, dough presser was cleaned and sanitized at time of inspection. You must ensure that these are all in sanitary condition after each use to prevent accumulation of grime / bacteria. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some plastic scoops inside bulk food containers (e.g. spices) still have handles protruding directly inside. Furthermore, a large bowl was used for the sugar container. Corrective Action(s): Plastic scoop replaced with a longer scoop / ladle. If you deicde to place the scoop / ladle inside, ensure that the handle does not direclty touch the food product to prevent contamination from food handlers' hands. Scoop / ladle obtained for the sugar container. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Rodent droppings observed on first, second, and third wooden shelves at the back of the dry storage area. - Dead rodent found inside mechanical trap in area behind wooden shelving Corrective Action(s): Remove all food storage containers from all wooden shelves. Spray down ALL SHELVES that contain rodent droppings with a concentrated bleach solution (1 part bleach, 9 parts water). Wait 20 minutes, then wipe with a paper towel. Arrange follow-up with pest control company to reset all mechanical traps, and to identify and eliminate potential entry points on the second floor. Date to be corrected by: Oct 22, 2018 Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Potato presser upstairs stored on shelving with rodent droppings. Operator states that this potato presser is no longer used. Corrective Action(s): Remove the potato presser from the premise if it is not being used. The less clutter you have, the better. If you do decide to use the potato presser, do not start using it until it is thoroughly washed, rinsed, and sanitized. Date to be corrected by: End of day today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Co-owner has taken FoodSafe 1, but it is currently expired (taken 2011). Corrective Action(s): Register for FoodSafe 1 and retake the course. Go to www.foodsafe.ca for more details. Date to be corrected by: Nov 1, 2018 Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # 238220 of Apr-25-2018 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Debris observed on Knives on magnetic strips, potatoe slicers and can openers and dough mixers Corrective Action: All equipment must be properly washed and sanitized to prevent pathogen growth and toxin production. Ensure staff are properly cleaning equipment after use and review sanitation plan. Date to be Corrected by: Immediate)

Comments

Routine inspection conducted. Facility generally in satisfactory sanitary condition and is well-lit. The following observations were made: DOWNSTAIRS: 1. Temperatures - Walk-in closet cooler at 2C - Prep cooler at 3C (bottom) and 4C (top) and closed when not in use - excellent - Beverage cooler at 3C - White domestic freezer at approximately -12 to -15C - Pizza hot-holder at approximately 63C (after readjustment) - Dessert glass display cooler at 4C - Temperature logs were taken up to Oct 13. Ensure that you maintain temperature logs daily. You must read the thermometer at the beginning of the day and record the temperature accurately 2. Hygiene and Sanitizing - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer spray bottle contains approximately 200 ppm chlorine residual - 3-compartment sink available downstairs for manual warewashing 3. Storage - Food items stored at least 6" off the floor 4. Pest Control - No evidence of recent pest activity in downstairs area - Mechanical traps opened did not contain any rodents or pests UPSTAIRS: 1. Temperatures - Chest freezers at approximately -25 to -27C - Walk-in cooler at 3C - Again, temperature logs were not up-to-date upstairs. You must maintain up-to-date logs for your walk-in cooler and freezers 2. Hygiene and Sanitizing - Hand wash station upstairs adequately stocked - Ventilation canopy and cook line area is generally well maintained - 3-compartment sink available; 50 ppm chlorine residual solution in sanitizing compartment 3. Storage - Raw items stored underneath cooked items in walk-in cooler upstairs - Bulk food products are inside containers with tight-fitted lids. Remember, this is mandatory once there is an ongoing pest infestation in your upstairs storage room area 4. Pest Control - Professional pest control company arrived last Saturday (Oct 13, 2018) but did not leave behind a report. Ensure that the pest control company provides a report for review GENERAL: - Permit posted and up-to-date - Co-owner has FoodSafe 1 (but is not currently on-site) THE FOLLOWING ALSO REQUIRE YOUR ATTENTION: - When questioned, operator stated that the mop bucket wastewater is poured inside the middle compartment of the 3-compartment ware-washing sink. Do not pour waste water down the warewashing sink - the wastewater should be poured down the mop sink! Remove the clutter from the mop sink and begin using it