INSPECTION REPORT Health Protection PKUR-CD6PUU

PREMISES NAME Delice Pizza & Pasta		Tel: (604) 596-4533 Fax:
PREMISES ADDRESS 8354 112th St Delta, BC V4C 7A2		INSPECTION DATE April 4, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baljeet Sandhu		NEXT INSPECTION DATE April 25, 2022
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 Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer solution not available. Operator only using a towel to wipe down counters during operation. Corrective Action(s): Surfaces are to be wiped down with a sanitizer to prevent the spread of germs. Operator made a sanitizer solution with bleach (at 200 ppm) at the time of inspection. Store cloth in solution when not in use. Change as needed. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff washroom only has bar soap for washing hands. Corrective Action(s): Liquid soap must be used for washing hands. Replace bar soap with liquid soap immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility needs a deep clean. Old food debris in and around storage shelves, behind and underneath equipment. Dough maker not properly washed and sanitized the night before. Corrective Action(s): Clean and sanitize all surfaces, floors and walls so that they are visibly clean. Increase frequency of cleaning. Ensure all equipment is washed and sanitized after use. Violation Score: 3

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

Comments

Routine Inspection -Walk-in cooler at 3.9 C. -Prep cooler with inserts at 3.9 C. -Chest freezer at -17 C. -Beverage cooler at 14 C. Only used for the storage of non-potentially hazardous drinks. If cooler is turned off nightly, do not use to store potentially hazardous foods/drinks). **Temperatures should be verified daily and recorded. -Hot holding unit at 40 C. Only turned on during lunch rush (about 1 hour). (If used through out the day, ensure hot food is kept at 60 C). -Handwashing sink equipped with hot and cold running water, liquid soap and paper towel. -Operator demonstrated how to manually wash dishes. Sink filled with sanitizer solution that registered at 100 ppm for chlorine. **Garbage collected in a paper bag. Operator stated garbage bin was taken off-site for washing. Use proper garbage bins for the storage of garbage.