INSPECTION REPORT Health Protection RHEN-BHVVGP

PREMISES NAME Jim's Pizza		Tel: (604) 513-9927 Fax: (604) 513-9948
PREMISES ADDRESS 100 - 8590 200th St Langley, BC V2Y 2B9		INSPECTION DATE November 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Scott Elliott		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Drain flies continue to be observable in this premises despite controls implemented to the recycling cans and organics. Floor drain at back sink observed with drain flies coming and going. Also observed (and smelled) a gap in the grease trap lid. Drain cover plate is stuck in position and the bolt to grease trap lid is partially stripped and stuck. Also noted some drain fly activity under the dish sinks. Corrective Action(s): In addition to the hot water and bleach added to the floor drain the cover plate must be removed so the drain itself can be properly cleaned out. Also, after wet mopping the floor it is recommended a dry mop process (or similar) get added to more effectively dry the floor, especially in the corners and hard to reach areas. The grease trap lid must fit securely to the floor with no air gaps. Fix as discussed. Violation Score: 9

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

Comments

The air gap in the grease trap lid is allowing the release of sewer gases into the general work environment and, with prolonged exposure, may affect staff health and safety. This should be addressed and off-gassing eliminated. It is recommended the meat slicer be cleaned and sanitized immediately after use following proper clean in place (CIP) practices. It really shouldn't be left until "later" for this to happen. General organization is good. Cooling and freezer units are pretty well maintained and at good temperature. Handwash stations good.