INSPECTION REPORT Health Protection BCUD-AF5S94

PREMISES NAME King George Pizza		Tel: (604) 591-1212 Fax: (604) 591-7424
PREMISES ADDRESS 232 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE October 27, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harjit Hundal		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Found marinating chicken stacked above ready mixed sauces 2) Plastic covers are getting reused to cover prepared pizza pans. Found in use, in poor sanitary condition Corrective Action(s): 1) Always store raw proteins below and away from other products 2) Use plastic covers only once. Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Freezers ranged from -16C to -28C Front walk in cooler at 4C Under counter coolers measured 1C (back) and 4C (front) Back walk in cooler measured at 4C Temperature records not getting maintained. A template was provided at time of inspection. make sure each cooler has an accurate thermometer check temperatures every day, and record readings Bleach sanitizer measured in spray bottles ranged from 100ppm to >200ppm. Make sure only 1 tsp (5ml) of bleach is added to 1 litre of water. Please discard broken spray bottles Label functional bottles General sanitation satisfactory, with exception of high volume areas such as handles and prep cooler doors No evidence of pests **Note** If renovations are to occur, submit plans prior to any alterations or construction. They can be submitted in person, by email, or by fax to the contact information provided on my business card