INSPECTION REPORT Health Protection AHEN-CRFTPM

PREMISES NAME Parms Pizza Factory		Tel: (604) 584-8888 Fax:
PREMISES ADDRESS 10790 148th St Surrey, BC V3R 1T2		INSPECTION DATE May 2, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kuldeep Dhillon		NEXT INSPECTION DATE May 03, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Stand mixer bowl, deli slicer, and blades of vegetable chopper had food residue over them. This equipment was last used last night according to the Operator. . 2. Sink plugs were not available at the food premises. Corrective Action(s): 1. Ensure the above-noted equipment is cleaned, sanitized, and air dried; Correct today and prior to reuse. Operator is aware to disassemble the slicers prior to cleaning and sanitizing them. . Ensure to clean and sanitize the deli slicer, vegetable chopper, and stand mixer bowls either immediately after each use OR at least every 4 hours between use ready-to-eat food products and after final use each day. . 2. Operator's husband brought to functional sink plugs during the inspection (Corrected). Ensure staff follow the proper manual ware-washing method: pre-scrape, wash, rinse, sanitize, and air dry. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw meat was stored next to and above potential ready-to-eat food in the walk-in-cooler. Corrective Action(s): Operator moved the raw meat to the lowest shelf in the walk-in-cooler and re-located the pasta and noodles to higher shelving units. Ensure raw meat is stored on the lowest shelving unit in the walk-in-cooler and separately from ready-to-eat food to protect ready-to-eat food from any potential contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed on the floor behind the chest freezer and lower shelf near the staff washroom. Corrective Action(s): Clean and sanitize the above-noted areas to remove the rodent droppings; Correct today. Continue with your pest control program and pest control measures. Provide a copy of your most recent pest control report to the Environmental Health Officer tomorrow. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Storage bin for used pizza trays in the front service area had food debris accumulating inside it. Corrective Action(s): Clean and sanitize the pizza bin for used pizza trays to maintain it in a clean condition; Correct within 2 days. This equipment is normally cleaned and sanitized on a weekly basis according to the Operator. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tape was observed on the table across from the 2-compartment sink. Tape was observed on the upper stainless steel component of the storage bin in the front service area. Corrective Action(s): Remove the tape since it is not made of durable, easy to clean, and impervious to moisture materials; Correct today. Clean and sanitize the above-noted surfaces to remove any potential sticky residues left from the tape. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seals of the walk-in-cooler do not appear to form a tight fitting seal. Corrective Action(s): Replace the door seals of the walk-in-cooler with intact seals (made of easy to clean materials) to provide a tight seal; Correct within 3 months. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer pails were not labelled to identify the contents. Corrective Action(s): Label both chlorine sanitizer (bleach water) pails to identify the contents; Correct today. Violation Score: 3

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

Comments

All three handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at 4 degrees C or less and equipped with thermometers. -Walk-in-cooler: 4 degrees C. -Pizza cooler: 3.8 degrees C lower component, 2.4 degrees C upper component. -Sweets display cooler: 3.4 degrees C. -Beverage cooler (also containing gulab jaman): 0.2 degrees C. This cooler was re-located from the customer area to across the walk-in-cooler. -Domestic cooler (newly added by the Operator across from the chest freezer): 1.4 degrees C. -Freezer component below domestic cooler: -14.4 degrees C (required: at or below -18 degrees C). -Chest freezer: -15.7 degrees C (required: at or below -18 degrees C). -Upright freezer: -20.4 degrees C. Hot-held pizza was at or above 60 degrees C in the pizza warmer. Cooling wands were stored on a designated shelving unit off the floor. Previously cooked food (e.g. curry sauce, samosa, boiled potato mix) was at 4 degrees C or less in the walk-in-cooler. Operator informed they have replaced previous tables and chairs with new ones in the seating area. It was reviewed that only single-service utensils are permitted. Operator informed they only use single-use service utensils for customers. 100 ppm chlorine sanitizer was available inside two sanitizer pails and a spray bottle. 2-compartment sink was supplied with hot and cold running water. No leak was observed below this sink and it had been repaired by a plumber according to the Operator. Operator on shift held valid FOODSAFE level 1 course training (expiration date: April 4, 2027). Prior to making any changes to the floor plan, equipment, menu, or food operation, contact the Environmental Health Officer to apply and obtain health approval prior to making any changes. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.