INSPECTION REPORT Health Protection ALUI-BB5PC3

PREMISES NAME Time Out - California Gourmet Pizza		Tel: (604) 597-6498 Fax: (604) 597-6470
PREMISES ADDRESS 101 - 6351 152nd St Surrey, BC V3S 3K8		INSPECTION DATE April 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 18, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Red bucket with sanitizer had 0 ppm chlorine residual. Corrective Action(s): Operator provided a spray bottle instead which had 100 ppm chlorine residual. Use this spray bottle sanitizer to disinfect your food contact surfaces and ensure you always have sanitizer available. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot water faucet cannot be turned off properly (water still leaks out). Corrective Action(s): Operator will be fixing faucet so that hot/cold water can be properly turned off and on by the knobs. Correct by: 1 week Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator was not present initially during inspection. Staff on site did not have valid FoodSafe (expired). Corrective Action(s): As discussed, there must always be at least one staff on site that has valid FoodSafe. Staff member will be renewing her FoodSafe certificate. Correct by: 2 weeks Violation Score: 1

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

Comments

Pizza making room is in the back room area and contains dough mixing bowl, pizza oven, fumehood, and chest freezer. Soap, paper towels, hot/cold running water available at handsink in pizza oven room Prep coolers in front service area (behind the ice cream stations) were at 4 deg C or less Freezers at -18 Deg C or less 3 compartment sink with bleach sanitizer available, measured to be at 100 ppm chlorine residual No signs of pests at time of inspection All foods stored off floor General sanitation satisfactory No signs of pests Samosas in hot held unit are from Sarpanch Sweets and Restaurant pre-cooked/made. The samosas are then re-heated in the pizza oven and then hot held in the hot holding unit. Ensure that food is reheated to minimum 74 deg C. Hot holding at 60 deg C or greater