INSPECTION REPORT Health Protection JELR-CN9V5L

PREMISES NAME Pizza Factory (56th St)		Tel: (604) 943-5600 Fax:
PREMISES ADDRESS 1342 56th St Delta, BC V4L 2A4		INSPECTION DATE January 20, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sukhdeep Singh		NEXT INSPECTION DATE 1 Month
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 = 31

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Meat sauce stored on floor of kitchen and prepared this morning before noon - food temperature is at 40C. This hot food has not been quickly cooled. Corrective Action(s): Discard meat sauce (do not consume). For all hot sauces to be cooled and reheated - cool quickly from 60C to 20C in 4 hours or less and from 20C to 4C in 2 hours or less. For active cooling, use a cold water bath or an ice wand and put in shallow containers in cooler. Follow the food safety plan that you have posted. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler at front - air and food temperatures are slightly above 4 C/40F (41-44F). Corrective Action(s): Adjust or clean cooler and verify daily that all potentially hazardous foods are being stored at 4C/40F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of pest problem - mouse in monitoring trap and droppings found on shelf and on floor in small storage room. Corrective Action(s): Premises to be free of pests. Your pest control program is to include: 1. Keep all food in pest proof bins. This includes onions. 2. Seal holes where pests may enter. 3. Clean up food spills daily. 4. Repair leaks - ***repair leak under hand sink so water does not attract pests. 5. Clean regularly. 6. Monitor for pests. 7. Consult with a licensed pest control expert and follow their advice. Provide a copy of pest control report from licensed pest control to Fraser Health by Tuesday Jan 24, 2023. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Mouse droppings noted on floor and shelf; floor requires cleaning. Corrective Action(s): Follow a written routine cleaning schedule. Deep clean kitchen and storage rooms. Remove any items that are not needed in food operation and keep items 6 inches up off of floor (ie do not store items under shelves in hallway). Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hand sink at back of kitchen - plumbing is leaking water. Hand sink in front food preparation area is out of service. Corrective Action(s): All food handlers must have easy access to a functioning hand washing sink. The front area hand sink is to be fixed and working properly so it can be used by food workers in this area (and by staff serving customers). Fix by March 1, 2023. Violation Score: 3

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

Comments

Walk in cooler - temperature below 4C - good. 3 door prep cooler - food temp 41 - 44 F - see above. 2 door cooler is empty. Cooling of hot foods - meat sauce - 40C / 104F after 3 + hours) - discard (poured bleach) - see above. Produce - is washed on site with running water. Hot holding - no hot holding during inspection. Reviewed procedures for chicken. Cook temperature to reach 74C (food safety plan posted). Staff person on site has valid Food Safe level 1 certificate - Exp 2024. Hand sink at back has hot/cold water, liquid soap, and paper towels. Repair water leak. Hand sink at front - requires repair - see above. Bleach is used to sanitize - 100-200ppm measured. Use this on counters and food contact surfaces as start of shift and every 4 hours and at end of shift. Sanitizer used on cans prior to opening. Watch dented cans - do not accept dented cans. If you drop cans, use first and open/transfer contents to a non-metal container. Cleaning - see above. Pest control - see above. Requirements reviewed with staff on site. Copy of report to be emailed to manager. Posters and food safety information provided. Signature not required.