INSPECTION REPORT Health Protection JELR-CQ8UMC

PREMISES NAME Blue Heron Pizza Co		Tel: (778) 859-2295 Fax:
PREMISES ADDRESS 312 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE March 24, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pushpinder S Dullat		NEXT INSPECTION DATE March 29, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler - air temperature about 7C and food temperature 6-7 C (44F). There are some higher risk PHFs stored in walk in cooler (ie dairy, etc.). Corrective Action(s): Check walk in cooler again with accurate thermometer and adjust or service if needed to make sure that all higher risk food is stored at 4C or colder. Check temperature of food (sauces) in upper inserts of prep cooler as part of your temperature checks. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Final sanitizing rinse for low temp dishwasher is 0-10ppm chlorine after the machine was run several times and the sanitizer line was primed. Water temperature was ok for washing (but not sanitizing). Corrective Action(s): The dishwasher can be used to wash and rinse bowls and utensils but sanitizing is to be done manually. Use your quats sanitizer (dispensed at 200ppm) to sanitize items. Dishwasher can be used to sanitize only when it can provide a final sanitizing rinse of 50ppm chlorine. Test strips are available to check. Check concentrations daily. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check. Coolers - front area coolers, pizza prep cooler are at 4C/40F or colder. Upper inserts - about 7C - keep lid down when possible. Walk in cooler - see above. Pizza hot holding - air temperature >60C. Food temperature 58-61C and time limit of 2 hours - good. Watch dates on some low risk foods as discussed. Food Safe training - operator on site has Food Safe (or equivalent) certification. Hand washing stations - have hot/cold water, liquid soap, and paper towels - good. Quats - in spray bottle and dispensed automatically at 200ppm - good. Labelling - **one spray bottle requires a new label. Other containers are labelled. Premises cleaning - ok. Staff washroom door closed. No evidence of pests. Inspection carried out with operator. Questions regarding menu - please email Fraser Health if you require further information. Copy of report emailed to operator.