INSPECTION REPORT Health Protection LQUN-ARKTNL

PREMISES NAME Me 'N' Ed's Pizza Parlour (Port Coquitlam)		Tel: (604) 942-1200 Fax:
PREMISES ADDRESS 2233 McAllister Ave Port Coquitlam, BC V3C 2A9		INSPECTION DATE September 26, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 03, 2017
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The bleach sanitizer buckets storing cloths had [Cl2] of 0ppm. Staff explained that a 'little' bleach is added to the bucket and the solution is changed twice a day (11am and 5pm). The bleach sanitizer strength must be maintained at 100ppm in order to kill and germs that the cloth may pick up. This violations was mentioned in past inspections. Corrective Action(s): Add 1tsp. of bleach to the bucket and fill with warm water to make the correct mixture strength. The solution MUST be changed every 2 hours. Retrain staff on the correct process to make the sanitizer mixture, and to change it every 2 hours. Staff made new sanitizer solution during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) The ice making machine has mold/mildew on the inner bin walls and the mechanical parts. Mold/mildew will contaminate the ice. 2) The beer lines and metal box in the walk-in-cooler has mold and mildew built up on it. Mold and mildew can contaminate food being stored in the walk-in-cooler. 3) The staff washroom floor and outer surface of the waste bin, in the basement, has accumulated dirt and debris. This dirt can transfer to staff uniforms when they use it. 4) The window ledge and floor under the front pizza preparation table has flour and crumbs. This food will attract pests. Corrective Action(s): 1) Empty the ice machine bin, wash and sanitize the bin and mechanical parts to remove the mold/mildew. Increase the frequency at which this is done as no mold shall grow between cleanings. 2) Wash and sanitize the bear lines and metal box. Increase the frequency at which this is done as no mold shall brow between cleanings. 3) Scrub the floor and waste bin surface to remove the black dirt and debris. Increase the frequency at which this is done so no dirt accumulates. 4) Clean the crumbs and flour from these surfaces. Pull the table(s) away from the wall to access the floor beneath to clean. Increase the frequency at which this is done. **Corrrection date: Oct. 2/17** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The chest freezer, storing chicken products in the basement, has a cracked and broken inner plastic lid. The lid is not cleanable and pieces of plastic could fall into food. Corrective Action(s): Discard the chest freezer and purchase a new one that is in good condition, and all surface are durable, sealed, and cleanable. **Correction Date: Oct. 30/17** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers were -18C or colder; hot holding units 60C; and thermometers present. - High temperature dishwasher had a rinse cycle temperature of 75C at the plate's surface, as per the max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - General sanitation level satisfactory, improvement needed in the mentioned areas. * The exhaust canopy above the pizza oven requires to be professionally cleaned on a regular basis (at least annually) to remove dust and grease accumulating on the inside of the vent stack. Staff indicated this hasn't been done since last year. Contact a professional company to clean the exhaust canopy and have a contract to return on a routine basis.* - No signs of pests. - Foods stored in food grade containers; generally covered (found some containers of foods not covered in the walk-in-cooler); in groups with raw proteins below RTE foods; and 6" off the floor on shelves. - No expired foods in use. FIFO rules followed. - Staff use utensils to handle food, and hands washed frequently. - FoodSafe certified staff present. Be aware, FoodSafe level 1 certificates obtained prior to July 2015 will expire in July 2018. A refresher course is required to be completed prior to certificates expiring. Go to www.foodsafe.ca for more information. *There are some surfaces (shelves, walls, corners, baseboards) in the premises that are worn or damaged due to wear and tear. These areas will be required to be repairs and resealed to meet health standards. Start inspecting all surfaces (floors, walls, shelves, etc.) and make the necessary repairs. All surfaces shall be made of a material that is smooth, durable, sealed, level, cleanable, of light color, and impervious to water.*

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-ARKTNL
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: 0.17 hour Specific comments: All in order.
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