INSPECTION REPORT Health Protection AHEN-C3ZR86

PREMISES NAME Pizza Hub		Tel: (604) 584-5858 Fax:
PREMISES ADDRESS 2 - 9436 King George Blvd Surrey, BC V3V 5W3		INSPECTION DATE June 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jagdeep Johal & Jaspreet Johal		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): All three sink units of the three compartment sink were filled up soiled preparation utensils/food equipment and separation between soiled to clean sides of the sink was not occurring at the time of inspection. Corrective Action(s): Staff member moved all the soiled preparation utensils to the drainboard of the first compartment sink. Staff cleaned the third compartment sink and then filled it up with 100 ppm chlorine sanitizer. Proper manual ware-washing steps were reviewed. Ensure all preparation utensils and food equipment requiring manual ware-washing is pre-scraped, washed in the first compartment sink with hot soapy water, rinsed with clean hot water in the second compartment sink unit, sanitized in 100 ppm chlorine sanitizer in the third compartment sink unit for at least two minutes, and then allowed to air dry on a clean shelving unit. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels were not available at the handsink near the pizza oven at the time of inspection. Corrective Action(s): Operator restocked paper towels at this handsink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Other handsinks were supplied with hot and cold running water, liquid soap, and paper towels. Walk-in-cooler and other coolers were at or below 4 degrees C. Previously cooled down curries in the walk-in-cooler were at or below 4 degrees C. Raw meat was stored on the lowest shelf unit inside the walk-in-cooler. Upright freezer temperature was at or below -18 degrees C. Hot-held pizza slices were at or above 60 degrees C. 100 ppm chlorine sanitizer was available in a bucket with a wiping cloth. Hot and cold running water was accessible from the 3-compartment sink. Take-out only with single service utensils only. Maximum occupancy limit was posted at the door.