INSPECTION REPORT Health Protection JCHW-AFXRLH

PREMISES NAME Pita Pit (Surrey)		Tel: (604) 230-9635 Fax: (604) 630-8822
PREMISES ADDRESS 109 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 22, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amarjit Braich		NEXT INSPECTION DATE November 23, 2016
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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife was found stored between a table and a wall. This is a repeat violation. Corrective Action(s): Ensure all equipment and utensils are stored in a sanitary manner. The area between the wall and table cannot be cleaned and sanitized on a regular basis. Knife was removed and washed and sanitized at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3-compartment sink and sanitizer pail were prepared with less than 50ppm chlorine sanitizer. Corrective Action(s): 3 compartment sink must have a minimum of 100ppm chlorine and sanitizer pail must have 100ppm to 200ppm chlorine sanitizer in order to properly sanitize equipment and food contact surfaces. Sanitizers were properly prepared at the time of inspection. Provided signage for operator regarding manual warewashing to be posted by the 3-compartment sink. Also ensure sanitizer pail is properly labelled. 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: Prep cooler was at 10C to 12C on the top. Bottom was at 5C. Technician will be on-site this afternoon to service cooler unit. Corrective Action(s): Ensure cold holding unit is maintained at 4C or less to prevent the growth of pathogens and or the formation of toxins. Only small amount of food are to placed in the cold holding unit (no more than 2 hours) until cooler unit is repaired and functioning at 4C or less. Violation Score: 9

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

Comments

-Walk-in cooler was at 2C. -Under grill cooler was at 2C. -Smoothie cooler was at 2C. -Upright freezer (back) was at -18C. -Chest freezer (back) was at -20C. -Smoothie freezer was at -18C. -Temperatures are checked and recorded daily -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff demonstrated good glove use procedure at the time of inspection. -Washroom clean and sanitary. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either successfully complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AFXRLH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment