INSPECTION REPORT Health Protection MBEK-C3ZQC8

PREMISES NAME Alberto's Pizza		Tel: (604) 560-3900 Fax: (604) 560-3900
PREMISES ADDRESS 810 - 15355 24th Ave Surrey, BC V4A 2H9		INSPECTION DATE June 14, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hardial Lit		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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 inspection conducted. Walk in cooler at 3 degrees C. Prep cooler at 3 degrees C (above and below). Both customer area beverage coolers at 1 degree C. Front chest freezer at -21 degrees C. Back chest freezer at -19 degrees C. Hot holding pizza internal food temperature measured at 60 degrees C or more at time of inspection. Note: If hot holding unit unable to maintain pizza at 60 degrees C or more over time, time tracking system to be used. Thermometers available on site for temperature checks (including probe thermometer). Temperature logs available. Food is protected from potential contamination. Hand washing sinks in front and back are unobstructed and supplied with hot and cold running water, liquid hand soap, and paper towels. Three compartment sink supplied with hot and cold running water and three sink plugs. Bleach and detergent on site. Owner/operator able to describe proper ware washing procedures. Owner/operator prepared sanitizing solution in sanitizing compartment of 3-compartment sink at time of inspection (solution tested 100 ppm chlorine). Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottle at 200 ppm. Multiple ready-to-use (unopened) quats sanitizer bottles available on site. Equipment and utensils (including meat slicer components) in sanitary condition. No signs of pest activity at time of inspection. FOODSAFE requirements met at time of inspection. COVID-19 safety procedures in place.