INSPECTION REPORT Health Protection ADIG-CCJSEL

PREMISES NAME Milano Pizza		Tel: (604) 381-1933 Fax:
PREMISES ADDRESS 5395 248th St Aldergrove, BC V4W 1C6		INSPECTION DATE March 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Subpreet Singh		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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza ingredients such as cheese, ham, sliced vegetables surface temperature 11.3C and internal temperature 6.9C, above 4C. Line cooler top. Operator closed lid on line cooler top during the inspection. Corrective Action(s): Please keep lids closed when not making any pizza or during non busy times. Monitor temperature with a thermometer. Keep small quantities in line cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator does not use bleach sanitizer for surfaces. Operator washes down surfaces daily with hot water and weekly with hot water. 0ppm bleach solution in bottle found. Operator got some bleach solution from gas station store next door. Made bleach solution, 200ppm with PHI. Corrective Action(s): Please use bleach solution made to wash down surfaces for food prep every 2-4hrs at minimum and before/after preparing ready to eat foods and meats. Sanitize other surfaces regularly. Replenish every week or so. Violation Score: 15

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

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

Comments

Hand wash station supplied with soap and paper towel in dispensers. Hot holding unit pizzas and samosas at 60C. Cooler upright display: at 4C. Freezer at -25C. Line cooler bottom at 4C. Dry storage and kitchen equipment including dish area is generally clean and organized. No signature required due to Covid19 precautions.