INSPECTION REPORT Health Protection VCHN-BCWQ2M

PREMISES NAME Kwantlen Pizza		Tel: (604) 952-0800 Fax: (777) 434-3150
PREMISES ADDRESS 207/208 - 8291 92nd St Delta, BC V4G 0A4		INSPECTION DATE June 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ravinderjit Matta		NEXT INSPECTION DATE June 13, 2019
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): At the time of inspection bleach sanitizer solution in spray bottle and containers all well over 200ppm in concentration. Corrective Action(s): Ensure bleach sanitizer solution is made to 100-200ppm by diluting 1oz of regular unscented bleach to 1 gallon of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Interior of the pizza preparation cooler and bottom of where inserts sit filled with food debris accumulations. Corrective Action(s): Thoroughly clean and sanitize all aspects of the pizza preparation cooler. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Pizza hot holding case set to 130 degrees F. Internal food product temperatures of pizzas 45-55 degrees C. Manager on duty stated pizzas were baked then placed in the hot holding case 45 min to 1 hour ago and that they will be all served within 2 hours. Operator came onsite. Discussed with operator that pizza may be held below 60 degrees C on condition that a time tracking system is put into place. This time tracking system will indicate when the pizza is put into the hot holding case below 60 degrees C with a 2 hour later discard time. Front: Hand sink provided with liquid soap and paper towels. Pizza preparation cooler inserts and lower section at 4 to 5 degrees C. Freezer at -13 degrees C. Some ice buildup observed. 100ppm bleach sanitizer solution available after correction. Steam table hot holding at or above 60 degrees C. Back: Walk in cooler at 3 degrees C. Walk in freezer at -18 degrees C. Additional walk in cooler at 0-1 degrees C. Kitchen hand sink provided with liquid soap and paper towels. 200ppm quats dispensed at 3 compartment sink. Note: 200ppm quats is not used for warewashing. Reminder to follow the placard instructions on manual warewashing with 100-200ppm bleach sanitizing step. Hallway, staff washroom, and dishwashing area hand sinks provided with liquid soap and paper towels. Other: Permit posted in plain view of the public. FOODSAFE requirements met at time of inspection. Temperature monitoring records maintained and available for review. Note: the separation that is required between the food preparation side and dairy plant side still not constructed. Dairy products are not allowed to be manufactured until this separation has been created and an initial inspection is conducted. Contact your district environmental health officer if you have any questions.