Fraser Health Authority



INSPECTION REPORT
Health Protection
LKIM-C4EU26
PREMISES NAME
Pizza Garden Brentwood		Tel:
Fax:
PREMISES ADDRESS
F5 - 4567 Lougheed Hwy
Burnaby, BC V5C 3Z6		INSPECTION DATE
June 28, 2021		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Logan Eren		NEXT INSPECTION DATE
June 29, 2021
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5
Critical Hazards: Total Number: 1
206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Time tracking not occurring for pizza held at temperatures less than 60 degrees Celsius.
Lack of updated Food Safety plan for facility.
Owner had stated facility would have time recording for two hour room temperature holdings of pizza set in place on June 22 however this computerized system is still not in place.
As explained by owner staff were to use paper based system until such time as computerized system could be implemented. Upon arrival of EHO no staff member present, of 6 staff, could explain the two hour room temperature time recording system. It was only once described by owner to supervisor on the phone that the system was instated (paper time recording)
.
Corrective Action(s): Update Food Safety plan to include two hour time tracking.
Either have time recording occurring by the computerized system proposed by owner OR determine some other mechanism OR the installation of hot holding units will be required.
FINAL WARNING.
.
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

The current food holding procedures of the restaurant are unacceptable. The owner has failed to provide an updated Food Safety plan to include two hour time tracking. Either install and implement a system or the facility will be forced to obtain a hot holding unit as described in the current APPROVED Food Safety plan OR cook to order only.
The Food Safety plan MUST be altered to provide details on this food handling procedure. The current food handling procedure outlines hot holding at the facility.

Discussed with Owner Logan on the phone
FINAL WARNING