INSPECTION REPORT Health Protection JCHW-ANTPZB

PREMISES NAME Freshslice Pizza (King George Blvd)		Tel: (778) 565-4122 Fax:
PREMISES ADDRESS 119 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE June 30, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Inderjit Sidhu		NEXT INSPECTION DATE July 10, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3-compartment sink was not prepared with sanitizer at the time of inspection and no sanitizer was present in the front pizza area (staff unable to find spray bottle). Corrective Action(s): During all hours of operation 3-compartment sink must be prepared with sanitizer and spray bottle/sanitizer pail must be present in the front area and prepared with sanitizer. 200ppm Quats sanitizer was prepared in the 3-compartment sink and sanitizer pail at the time of inspection. Operator is to either purchase a new spray bottle and properly label it or continue to use sanitizer pail (must be labelled). Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Box of bleach was stored on top of containers of food (delivery was received this morning). 2) Onions were stored on the floor in the walk-in cooler. Corrective Action(s): 1) Ensure chemicals are properly stored separately from foods to prevent potential contamination of foods. Bleach was relocated at the time of inspection. 2) Foods are to be stored off the floor to prevent potential contamination of foods. Correction date: Today Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Facility has a fruit fly / black fly issue by the mop sink area. Corrective Action(s): Have facility serviced by a professional pest control technician to eliminate pest issue. Correction date: 1 week. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and mould was found on the shelving units of the walk-in cooler. Corrective Action(s): Ensure cooler unit shelving is properly cleaned and sanitized on a regular basis and facility is maintained in a clean and sanitary condition. Correction date: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A sheet of plywood has been placed under the prep cooler. Corrective Action(s): All surfaces in a food premise must be smooth, non-absorbent, or easily cleanable. Operator is to either remove plywood or replace with a material which is smooth, non-absorbent, and easily cleanable. Correction date: 1 week Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FoodSafe Level 1 or equivalent staff on-site at the time of inspection. Corrective Action(s): At least one person trained in FoodSafe Level 1 or equivalent must be available on-site at all times. Staff are either to successfully complete a FoodSafe Level 1 or equivalent course or owner is to re-organize staff schedules to ensure at least one FoodSafe Level 1 or equivalent staff is available on-site at all times. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Pizza prep cooler was at 4C (bottom) and 4C to 5C (top). -Freezers were at -14C and -17C. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. *Staff are not using the tracking table for pizza stored at room temperature. Potentially hazardous foods cannot be stored between 4C to 60C for more than 2 hours. Staff must use the tracking tables to verify when the pizza was made. If staff do not use the tracking table or another quantifiable (written) method of time tracking, pizza must be stored above 60C or below 4C. *Temperatures have not been taken for this morning. Staff must check and record temperatures as per the approved food safety plan. -Washroom clean and sanitary. -Please contact the inspector if you have any questions or concerns.