INSPECTION REPORT Health Protection DSOG-BH8P4R

PREMISES NAME Ocean Park Pizza		Tel: (604) 585-9255 Fax:
PREMISES ADDRESS 13186 104th Ave Surrey, BC V3T 1T7		INSPECTION DATE October 23, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Muktiar singh		NEXT INSPECTION DATE October 24, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Missing surface sanitizer at the time of the inspection. Corrective Action(s): Provide surface sanitizer at 100ppm chlorine bleach concentration in spray bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up food debris and dirt in the following areas: - underneath the sinks - underneath the oven - underneath the food prep table Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, particularly in hard to reach areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The pizza prep cooler measured at 17C at the time of the inspection. No potentially hazardous food items stored inside. Corrective Action(s): Fix the cooler. The cooler must maintain temperature < or = 4C at all times. Do not store any potentially hazardous food items inside this cooler in the meantime. Violation Score: 3

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

Comments

- General sanitation is needs improvement. See violation section above. - Two compartment sinks available for manual dishwashing. - Dry storage area has adequate space and wire racks. - FOODSAFE trained staff on duty. Verified at the time of the inspection. Temperature control: - Walk in cooler: < or = 4C - All freezers: < or = -18C - Hot holding unit: > 60C - The operator must begin daily temperature log. - Provide working thermometers inside all refrigeration units.