INSPECTION REPORT Health Protection JCHW-ADLUH4

PREMISES NAME Great Pizza		Tel: (604) 592-0241 Fax:
PREMISES ADDRESS 203 - 15988 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE September 8, 2016	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Jaswant Singh Sandhu		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pail was unlablled at the time of inspection. This is a continuing deficiency. Corrective Action(s): All chemicals must be properly labelled to prevent accidental mixing or misuse of chemicals. Correction date: Today. Violation Score: 3

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

Comments

-Follow-up inspection to September 1, 2016. -Donair meat properly undergoes a secondary cook step in the microwave prior to cooling and storing in the donair cooler. -Bleach sanitizer pail was tested at 100ppm at the time of inspection. -2-compartment sink was properly set-up with 100ppm chlorine sanitizer at the time of inspection. -Walk-in cooler was serviced and was at 4C. -Pizza prep cooler was serviced and was at 4C. -Deli slicer was found to be clean and sanitary. Ensure staff disassemble deli slicer for cleaning and sanitizing after each use. -Handwash stations were properly supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Cardboard was removed from the shelving units at the time of inspection. -Duct tape was removed from the table. -Operator has an IR thermometer to monitor temperatures. -Staff member is still required to complete FoodSafe level 1 or equivalent. Staff will be registering for FoodSafe next week. -Please contact the inspector if you have any questions or concerns.