Routine inspection:
Food safety plan and sanitation plan submitted by the Operator were revised with the Operator, Operator's husband, and daughter at the time of inspection. Please provide the district EHO of Fraser Health a revised copy of the food safety plan and sanitation plan for health approval.
Designated handwashing station in the back, handsink in the front area, and handsink in the washroom were adequately supplied.
Food handler was observed washing their hands prior to making and serving pizza at the time of inspection.
Walk-in-cooler, pizza cooler, and front sliding door cooler were at or below 4 degrees C.
Freezers were at or below -18 degrees C.
Hot-holding unit was at or above 60 degrees C (pizza near 66 degrees C internally).
Temperature log was being maintained.
Refrigeration units and hot-holding units were equipped with thermometers.
No signs of recent pest activity were observed at the time of inspection.
100 ppm chlorine sanitizer was measured in the bucket with wiping cloths and the spray bottle.
Equipment appeared in a sanitary condition at the time of inspection.
FOODSAFE expiration dates: Ensure the Operator and at least one staff member per shift on-site in the absence of the Operator maintains valid FOODSAFE level 1 / equivalent course training. Refer to www.FOODSAFE.ca for information on expiration dates and the FOODSAFE Level 1 refresher course. |