INSPECTION REPORT Health Protection JCHW-ARJTPP

PREMISES NAME Great Pizza		Tel: (604) 592-0241 Fax:
PREMISES ADDRESS 203 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE September 25, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaswant Singh Sandhu		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Minor amounts of food debris were found on the vegetable cutter and the sharpening guard of the deli slicer. Corrective Action(s): Ensure all equipment is properly disassembled for proper cleaning and sanitizing after each use to prevent potential contamination of foods. Slicer and cutter were cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A container of raw chicken was stored directly over a pail of pizza sauce. Corrective Action(s): Raw foods are to be stored below ready-to-eat foods to prevent potential contamination of foods. Raw chicken was relocated at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Pizza prep cooler was at 4C (top and bottom). -Donair prep cooler was at 3C (top and bottom). -Chest freezer was at -21C. -Pizza in the hot hold unit is discarded every 1.5 hours. -Donair meat is shaved off the cone and passed through the pizza oven for a secondary cook step. Meat is then cooled and placed into the donair prep cooler. -2-compartment sink was prepared with 100ppm bleach sanitizer at the time of inspection. -Sanitizer pail at pizza station was tested at 100ppm to 200ppm. Ensure pail is labelled as need when label fades or rubs off. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation satisfactory at the time of inspection. More attention required along the door seals of the pizza prep cooler (food and oil debris). -Washroom clean and well maintained. -No signs of pests noted at the time of inspection. *Pizza hot holding unit requires a shatter resistant light bulb. -Please contact the inspector if you have any questions or concerns.