INSPECTION REPORT Health Protection DSOG-ATV2NY

PREMISES NAME Scott Hill Pizza		Tel: (778) 714-2939 Fax:
PREMISES ADDRESS 103 - 9380 120th St Surrey, BC V3V 4B9		INSPECTION DATE December 8, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Dirty pans being collected in cardboard boxes. The operator stated that she changes the cardboard every month. This is not acceptable as repeat use of dirty cardboard contributes to unsanitary conditions. 2) Dirty cardboard being used to line shelves. Corrective Action(s): Discard the cardboard and the box. Obtain a durable, stainless steel cart to store dirty pans. It must be wiped down and washed every night. Date to be corrected: One week. Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section. - All other coolers (walk in, prep) < or = to 4C. - All freezers (chest) < or = to -18C. - Hot holding unit is not in use. The operator stated that the restaurant do not sell pizza slices. - You must begin a temperature log for all coolers and freezers. Keep records for review by the health inspector. - Fraser Health Manual dishwashing poster was provided at the time of the inspection. Please ensure to follow the proper manual warewash procedure for oversized/large pots/pans. 1) wash (with hot water 45C and detergent) 2) rinse (with hot water 45C) 3) sanitize (fully submerge pots for 2 mins in 100 ppm chlorine solution at 45C) 4) air dry - Surface sanitizer available in white bucket at 100ppm chlorine solution. - Dry storage area is satisfactory. Dry food items stored in carts with lids. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Note: FOODSAFE certificates obtained prior to July 29, 2013 expires on July 29, 2018. Must take refresher course to receive recertification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-ATV2NY
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: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
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