Fraser Health Authority



INSPECTION REPORT
Health Protection
VHUU-D35QRH
PREMISES NAME
Pizza Boxx		Tel: (604) 203-5444
Fax:
PREMISES ADDRESS
22334 Dewdney Trunk Rd
Maple Ridge, BC V2X 3J2		INSPECTION DATE
March 7, 2024		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Kulwarn Singh Johal		NEXT INSPECTION DATE
March 08, 2024
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 18
Critical Hazards: Total Number: 1
301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): Staff indicated they have been dumping the mop sink water in the first compartment of the dishwashing sink.
Corrective Action(s): Educated staff that dirty mop water MUST be dumped in the mop sink. Staff understand that dishwashing sinks are to cleaned and sanitized prior to next use. The 3 compartment sink is for washing dishes ONLY.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): 1) Staff observed washing hands in prep sink. Discussed with staff that hands need to washed at the handsink to prevent contaminating foods with soapy water from handwashing.
2) Dish detergent and sponge observed on the prep sink drain board. Staff removed detergent and sponge from prep sink drain board.
3) Raw beef observed stored above precooked foods in the freezer. Staff moved the beef to the bottom shelf during inspection. Ensure raw foods are stored below ready to eat foods/cooked foods to prevent cross contamination.
Corrective Action(s): 1) Ensure all staff are aware that handwashing is to be carried out in handsinks ONLY.
2) Do not store dishwashing chemicals near the prep sink. The vegetable prep sink is to be used for vegetables ONLY.
3) Ensure raw foods are stored below ready to eat foods/cooked foods to prevent cross contamination.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Mounted sanitizer dispenser at the 3 compartment sink not dispensing pre-mixed chlorine solution.
Corrective Action(s): Repair mounted sanitiizer dispenser and ensure it can dispense a premixed chlorine solution of 200ppm. In the meantime, sanitize dishes by manually mixing a 200ppm bleach solution (5ml bleach to 1 liter of water) in the 3rd compartment.
Correcy by: Today.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Mop sink not in use. Cleaning chemical containers observed stored inside mop sink. Staff removed mop sink chemicals during the inspection.
Corrective Action(s): Dirty mop water is to be dumped in the mop sink NOT the dishwashing sink.
Correct by: IMMEDIATELY
Violation Score: 1

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

Coolers at 4C or colder.
Freezer temperature satisfactory.
Handsinks stocked with hot/cold running water, liquid soap, and paper towels.
Bleach spray bottles measured at 200ppm.
Foods stored off the ground.
FOODSAFE certified staff on duty.
No pest activity observed.

NOTES:
1. Operator wants to sell pizza by the slice. A hot holding unit has been purchased and observed on-site in the front service area. The unit is not currently in use. Operator has submitted updated Food Safety Plan for the pizza slices.

Hot holding unit is NOT approved for use at this time. Complete the following:
a) Submit updated floor plan.
b) Submit updated Sanitation plan for hot holding unit.
c) Schedule follow up inspection for inspector to verify hot holding unit temperature.

2. Lasagna is not purchased premade frozen. Meat sauce is made on site in advance and used for both the spaghetti and lasagna. Submit updated Food Safety Plan to reflect procedures.

3. Operator indicated a shelf will be installed in the washroom. Ensure all employee belongings are stored in a designated area in the back until the shelf is installed.

4. Ensure prep cooler, undercounter cooler, beverage cooler, and stand up freezer temperatures are also being documented in addition to the walk-in cooler. Additional temperature log templates provided during inspection.