INSPECTION REPORT Health Protection TGIL-C3MM9R

PREMISES NAME Pepperoni Cafe		Tel: (604) 594-7777 Fax:
PREMISES ADDRESS 140 - 6388 120th St Surrey, BC V3X 3K1		INSPECTION DATE June 1, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ana-Elisa Mansell		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Heavy mouse droppings were found in one corner of the walk-in cooler. Corrective Action(s): Ensure that facility is maintained in a manner that prevents the harbourage of pest. All rodent droppings are to be removed with 1 part bleach in 9 part water solution. Soak rodent droppings in bleach solution for 10-15minutes and remove with paper towels. Sanitize the area afterwards. Wear personal protective equipment including gloves for clean-up. TO BE CORRECTED BY: June 17, 2021 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Both entry and exit doors were wide open. 2) Staff was observed leaving the door of walk-in cooler partially open resulting in mice to enter the walk-in cooler (mouse droppins observed). 3) Food (few chicken wings) were found on floor of walk-in cooler that could potentially attract rodents. Corrective Action(s): 1) Ensure that both entry and entry doors are closed at all times to prevent the entry of pest/rodents. Screen doors can be installed to improve ventilation. 2) Ensure that door of walk-in cooler is closed properly to prevent mouse entry and maintain the internal temperature at or less than 4C. 3) Clean and re-organize the walk-in cooler and walk-in freezer to prevent clutter/food on floor that could potentially attract rodents. TO BE CORRECTED BY: June 17, 2021 Violation Score: 9

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

Comments

Routine inspection conducted at the food facility and the following observations are made: Temperature: - Walk-in cooler at 4.1C - Walk-in freezer at -8C - Prep cooler (bottom) at -1C - Prep cooler (top) at 0C - Upright freezer (small) at -17C - Upright freezer (large) at 3C and used as a cooler for bread storage. ** Ice build up in the upright freezer (large). Ensure that the freezer is serviced regularly to prevent ice build-up and to ensure that internal temperature is maintained at or less than -18C. - Temperature logs were not available at the time of inspection. However, the operator emailed the logs later that day. ** It is recommended to maintain the temperature logs daily and keep them on site. Ensure that the refrigerator/cooler is maintained at least 4C and freezer is maintained at least -18C. Hygiene and Sanitizing: - Hand wash station was equipped with hot and cold running water, soap dispenser and paper towels. - 3 compartment sink was available for dishwashing. - The concentration of chlorine was measured at 200ppm. - Hot temp dishwasher was available and the temperature on the plate at final rinse cycle was 71C. - Spray bottles with chlorine were available to sanitize the food contact surfaces. - Washroom was maintained in good condition. - A certified pest control company is contracted by the facility. Storage: - All the food items were stored 6" off the floor. - Food was properly covered or sealed. Administrative: - Manager has valid FOODSAFE Level 1 certificate. COVID-19 Safety Plan: - Facility has an up to date COVID-19 Safety Plan in place. - A COVID-19 checklist was completed during the inspection and is emailed along with the inspection report.