INSPECTION REPORT Health Protection AHEN-BHPVN4

PREMISES NAME Scott Hill Pizza		Tel: (604) 588-8000 Fax:
PREMISES ADDRESS 15154 Fraser Hwy Surrey, BC V3R 3P1		INSPECTION DATE November 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ajit Tiwana		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 15

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza inside two trays was hot-held below 60 degrees C (at 45-47 degrees C) in the hot-holding unit that was at 50 degrees C. Pizza was placed into the hot-holding unit about 1 hour ago according to a staff member. This is a repeat violation. Corrective Action(s): Pizza hot-held below 60 degrees C for less than 2 hours was reheated to above 74 degrees C and placed into the hot-holding unit. This reheating step can only be done once. Operator increased the heat setting of the hot-holding unit so that it is kept at or above 60 degrees C (72 degrees C). If you would like to apply for time-tracking hot-held pizza, then please submit an updated food safety plan with your time-tracking procedures for it to the district Environmental Health Officer for review and health approval. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Three containers of prepped vegetables (mushrooms, onions, and green peppers) were uncovered in the walk-in-cooler. Mushrooms inside the container were not stored 6 inches off the floor in the walk-in-cooler and container was stored directly on the floor. 2) Olives and pineapples were observed stored inside open metal containers. Corrective Action(s): 1) Operator covered the vegetables and moved the mushrooms on a shelving unit in the walk-in-cooler [Corrected]. 2) Operator transferred the olives and pineapples into reusable food containers. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Empty but used (greased) pizza trays were stored inside four cardboard boxes near the pizza oven. Cardboard is absorbant and is not reusable as it is not made of easy to clean materials. Corrective Action(s): Make sure all food contact surfaces (pizza trays) are stored in clean, washable, non-absorbant, durable, and non-toxic materials. Rewash and santize the pizza trays and store them into washable containers; Correct today. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Ceiling tile was not installed above 2-compartment sink. This is a repeat violation. Corrective Action(s): Re-install the ceiling tile above the 2-compartment sink to prevent any potential debris from falling over the warewashing area; Correct today. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Built thermometer of walk-in-cooler was not in good working order. Thermometer inside the walk-in-cooler was misplaced and could not be found by the Operator. Corrective Action(s): Obtain an accurate thermometer for the walk-in-cooler so that ambient temperatures can be checked every 2 hours during hours of operation; Correct by November 9, 2019. Violation Score: 1

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

Comments

Hansinks near the pizza prep. cooler and staff washroom were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 1.7 degrees C (4 degrees C or less). Pizza cooler was at 2.8 degrees C (4 degrees C or less) and was equipped with a built thermometer. Upright one-door freezer was at or below -18 degrees C. Drinks cooler was above 4 degrees C however is only used to store bottled shelf-stable beverages (pop). Three door prep. cooler was unpugged and used for dry storage only. Chest freezer was unplugged and empty of food. 100 ppm chlorine sanitizer was available inside a spray bottle. 2-compartment sink was supplied with hot and cold running water. Slicers were in a clean condition at the time of inspection. It was reviewed that the mixing bowl and attachments (e.g. dough hook) of the dough/stand mixer must be washed, rinsed, sanitized, and air dried every 4 hours between use and after final use each day.