INSPECTION REPORT Health Protection CQUY-CD6Q6A

PREMISES NAME Pizza 64 #6		Tel: (604) 474-3438 Fax:
PREMISES ADDRESS 2815 Shaughnessy St Port Coquitlam, BC V3C 3H1		INSPECTION DATE April 4, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Nipun Pandey		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 = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at the hand-washing station is empty. Corrective Action(s): -Employee provided a roll of paper towels at the hand-sink after the empty dispenser was identified. -Ensure to keep hand-wash stations stocked with soap and paper towels at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Evidence of rodent activity (droppings) observed in the premises (underneath 3-compartment sink, outside door of walk-in cooler). Rodenticide block found on the floor under the 3-comp sink. Corrective Action(s): -Employee instructed to discard rodenticide block. Rodenticide can not be used inside food premises, due to risk of contaminating food. Employee indicates that the rodent activity began approximately 1 month ago. Staff have placed rodent traps inside the food premises in an attempt to catch it. -Contact a professional pest control company to assess and eliminate the rodent activity in the premises. -Clean up rodent droppings by first spraying affected areas with bleach/water solution, then remove droppings while wearing appropriate protective equipment (ie. face mask and disposable gloves). Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration -Employee on-site has Foodsafe level 1 certification