INSPECTION REPORT Health Protection MBEK-B3EUEP

PREMISES NAME Blaze Pizza		Tel: (604) 757-6978 Fax:
PREMISES ADDRESS 50 - 2433 161A St Surrey, BC V3S 0M6		INSPECTION DATE August 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nusring Singh		NEXT INSPECTION DATE August 08, 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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine interior has a small build up of mildew/biofilm. Corrective Action(s): Ensure ice is discarded and interior components of ice machine are properly cleaned and sanitized to limit potential contamination of ice. Date to be corrected by: Today. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Tongs located at salad station were resting with handles in contact with salad. 2. It was stated that in-use utensils (e.g. pizza slicers) are washed and sanitized at every shift change. The time between shift changes exceeds 4 hours. Corrective Action(s): Ensure that all utensils are stored with handles outside of food product as handles may potentially contaminate foods. Ensure that in-use utensils are washed and sanitized or changed out with clean utensils at least every four hours (or as needed to limit potential cross contamination). Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C. Food is covered and stored off the floor. - Small prep cooler (left) at 3 degrees C (below) and 4 degrees C (above) - Small prep cooler (right) at 1 degree C (below) and 4 degrees C (above) - Large prep cooler (left) at 1 degree C (below) and 2 to 3 degrees C (above) Note: Few food items stored in inserts above were measured at an internal temperature of 5 to 6 degrees C. It was stated by staff that these items had been recently restocked. Ensure these items reach 4 degrees C or less within two hours. - Large prep cooler (right) at 1 degree C (below) and 3 degrees C (above) - Under counter cooler at 4 degrees C - Front open display cooler at 3 degrees C - Walk in freezer at -17 degrees C - No hot holding - Thermometers available for cold holding units. A probe thermometer is available for internal temperature checks. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels - Non-latex gloves in use - Quaternary ammonium compounds (quats) sanitizer was measured at 200 ppm in labeled buckets with wiping cloths (front/back) and in third compartment of 3-compartment sink. Built-in drain stoppers in place at 3-compartment sink. Quats sanitizer is changed every two hours. - High temperature dishwasher measured 76 degrees C at the utensil surface (minimum 71 degrees C) - Staff hair is secured. Proper hand washing observed at time of inspection. - Washrooms maintained in clean condition - No signs of pest activity noted at time of inspection. Premises is serviced by a pest control operator on a monthly basis. Pest control reports reviewed--no issues noted. - FOODSAFE requirements met at time of inspection. FOODSAFE certificate produced at time of inspection is within expiry. Reminder to ensure that copies of all staff certificates are kept on site. - Temperature logs maintained. - Permit posted in view of customers at time of inspection.