INSPECTION REPORT Health Protection DKAL-BUMTVT

PREMISES NAME Home Slice Pizza		Tel: (778) 575-5656 Fax:
PREMISES ADDRESS 104 - 7170 188th St Surrey, BC V4N 4R6		INSPECTION DATE October 22, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gurpal Birring		NEXT INSPECTION DATE October 26, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded cheese and pizza sauce was measured to have an internal temperature of 8C inside the preparation cooler (bottom). Most inserts were nearly empty as the toppings had been used up in the lunch rush. Corrective Action(s): The box of shredded cheese and tomato sauce was moved to the walk-in cooler as the operator informed that they had been sitting at room temperature for about 1.5 hours during the lunch rush. Leftover toppings including chopped tomatoes, peppers, mushrooms, etc. were discarded by the operator. Ensure potentially hazardous food is kept at 4C or less. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer pail and spray bottles (2) had 50ppm chlorine residual or below. Test strips were available for use. Corrective Action(s): Operator made fresh sanitizer solution using bleach. Use 1 tbsp of bleach for 4L of water. Use the test strips to ensure sanitizer levels are maintained between 100-200ppm. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The preparation cooler had an ambient temperature of 7.8C. The cooler only contained some empty bowls, leftover pizza toppings (in inserts), pre-packaged dips (shelf-stable), and a container of shredded cheese (see violation 205 for details).There was water leaking inside the cooler. Operator had placed a towel inside the cooler to prevent water for pooling. Corrective Action(s): Have the cooler serviced immediately. Do not store potentially hazardous foods in this unit until it can adequately maintain food at 4C. Date to be corrected by: October 26, 2020. Violation Score: 3

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

Comments

Routine inspection of the facility conducted. Temperatures: - Hot holding unit: 54C - pizza is discarded every 2 hours. - Walk-in cooler: 3C - Preparation cooler: 8C (see violation above) - Upright freezer: -19C - All units had functional thermometers. Sanitation: - 3-compartment sink equipped with plugs. - Hand washing stations (including washroom sink) were equipped with hot and cold running water, liquid soap, and disposable paper towels. - Dough roller was in use but in overall good sanitary condition. No build-up of flour was noted along the hinges and cuts of the blades. - Dough sheeter in good sanitary condition. - Deli slicer in good sanitary condition. Operator informed that the slicer is used once a week and is immediately disassembled for cleaning. The operator demonstrated the process of removing the blade and the cleaning/sanitation procedures. - knives were in good sanitary condition. - Sanitizer was at 100 ppm chlorine residual after correction (see violation). Pest Control: - No sings of pests noted. NOTE: Please ensure a copy of your FoodSafe level 1 certification is kept on site. Inspector will verify the certification in the next visit. COVID Safety: - Staff is required to wear masks. - Only 4 customers are allowed inside at a time. - High touch surfaces are disinfected every 2-4 hours. Signature not required due to COVID.