INSPECTION REPORT Health Protection BCUD-AUMVD5

PREMISES NAME Newton Pizza		Tel: () 543-5555 Fax:
PREMISES ADDRESS 22 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE January 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 09, 2018
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Found 2 pieces of equipment that had either been put away dirty, or left dirty for an extended period of time. 1) Mixing bowl & hook 2) Veggie slicer Corrective Action(s): If a piece of equipment is used once a day, clean and sanitize it immediately after use to prevent food and bacteria from sticking on. Equipment that is used throughout the day must be cleaned and sanitized every 2-4hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops found left in dry ingredient buckets Corrective Action(s): Store scoops in a sanitary manner. You may use hooks, or clean bowls/ containers outside of the product bins Violation Score: 3

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

Comments

**At start of inspection, no FOODSAFE staff on site. Train more of your staff to avoid violation tickets. Hand sinks in kitchen and washroom supplied with liquid soap, hand dryers, and hot/cold running water Walk in cooler 3C Walk in freezer -14C Prep cooler reached 2C below, while up top product temperatures are widely varying due to improper use of inserts and lid ***Do not double stack your inserts! You may use two small ones in one "slot", but not a small one inside of a large one. ***Close your lids when not in use! Foods exposed to warm air will reach unsafe temperatures and risk making people sick Bleach sanitizer measured at 3 compartment sink - 100ppm. Good ***Remember to store your rags in a 100ppm bleach sanitizer solution so they don't become a source of bacterial spread General sanitation of facility good No evidence of pests Pest control continuing monthly visits. Reports on site and available for review. Temperature logs also on site and available for review. Discussed Celsius vs. Fahrenheit - coolers need to be 4C (40F) or below, while freezer -18C (0F) or below.