INSPECTION REPORT Health Protection MLOO-CJMPK3

PREMISES NAME Freshslice Pizza (Luckakuck Way)		Tel: (604) 846-0446 Fax:
PREMISES ADDRESS 34C - 45585 Luckakuck Way Chilliwack, BC V2R 1A3		INSPECTION DATE September 26, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Karanjeet Singh Virk		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 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 (CORRECTED DURING INSPECTION): Equipment covered in food debris was left in the three compartment sink overnight. Corrective Action(s): Clean and sanitize all dirty equipment. Ensure all equipment are cleaned and sanitized before closing because food debris can attract pests. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Leftover pizzas meant to be discarded were left out overnight. Corrective Action(s): Do not leave leftover pizzas out overnight. Ensure these are discarded immediately to prevent attracting pests. Violation Score: 3

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

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Observed adequate hand washing performed by staff - All coolers are ≤ 4°C - All freezers are ≤ -18°C - Three compartment sink is available for manual dishwashing - Room temperature holding procedures are in place for pizza. Discarded after 1.5 hours. - 200 ppm Quat sanitizer is available - Dry storage areas are maintained - Premises is well lit - Permit is posted Note: - Staff on-site at the time of inspection is registered for an upcoming FOODSAFE course. Ensure a copy of the certificate is kept on-site for review.