INSPECTION REPORT Health Protection JELR-AAYVZW

PREMISES NAME Uptown Pizza		Tel: (604) 385 4455 Fax:
PREMISES ADDRESS 15150 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE June 16, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inderjit Parmar		NEXT INSPECTION DATE June 21, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mechanical dishwasher sanitizing rinse is 65 C maximum and does not reach the required hot temperature. Corrective Action(s): Immediately ensure that all utensils and food contact surfaces are washed, rinsed, and then sanitized manually using 1 ounce bleach in 1 gallon water or 1 tsp bleach in 1 liter waer (100ppm chlorine minimum) and air dried. Violation Score: 15

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Outstanding item: The wooden table beside the pizza oven is in poor condition and is difficult to clean. Corrective Action(s): Repair or replace this table so that it is impervious to moisture, in good condition, and easy to clean. Correct as soon as possible and no later than August 1, 2016. Violation Score: 3

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

Comments

Coolers are at correct temperature. Do not overstock items in prep cooler inserts. Hand washing ok. Spray sanitizer for prep counters is at 50ppm chlorine. Change more frequently so a minimum of 100 ppm is available. Continue to use chlorine bleach to manually sanitize all utensils. The dishwasher can be used to wash and rinse and 3 other sinks are available. Do not use the commercial dishwasher to sanitize unless 71 C at the plate (inside the machine) is achieved for each load. Test strip left to verify. Mostly single use, disposable items are used for customers. Wings are defrosted on bottom shelf of walk-in. Reviewed procedures - good.