INSPECTION REPORT Health Protection CHAS-BLX2H6

PREMISES NAME Pizza Factory (Delta)		Tel: (604) 583-8000 Fax: (604) 581-1313
PREMISES ADDRESS 9243 120th St Delta, BC V4C 6R8		INSPECTION DATE February 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ranjit 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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted. Corrective Action(s): Remove and clean surfaces with bleach. Store empty pizza pans upside down as discussed. Dispose of excess pizza covers and store others in the walk-in. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer inside the domestic fridge. Corrective Action(s): Obtain a thermometer. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe has expired. Corrective Action(s): Operator will sign up for the course. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # CHAS-B8V3AH of Jan-28-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handsink in the washroom is not working. No paper towel available. Correction: Repair the washroom handsink as soon as possible. Provide all handwashing stations with paper towel.

Comments

Unable to check the refrigerated prep table as it has not been turned. Only bottled condiments and cans stored inside. Meat toppings were stored in the chest freezer. Cheese was stored inside the upright Coke fridge. Temperature of this and the domestic fridge were satisfactory. Wipe down prep counters and food contact surfaces with bleach solution before commencing food preparation each day. Handwashing stations were satisfactory.