INSPECTION REPORT Health Protection RSHA-CH6MKM

PREMISES NAME Ali Baba Pizza		Tel: (604) 943-6930 Fax:
PREMISES ADDRESS 4 - 1 Ferry Causeway Delta, BC V4M 4G6		INSPECTION DATE August 10, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Usha Chand		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Temperature Control: No concerns noted this date. Gauges noted. Monitoring is required to be conducted. - Manual Dishwashing: 4 Step Method (Chlorine Sanitizer): Ensure all food contact surfaces are washed and sanitized after use and/or in a timely manner. - Wiping cloth storage discussed. Chlorine: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Cloths are to be kept completely submerged. Limit the amount of cloths used on site. Change solution routinely. Maintain ~ 100 ppm. Test strips on site. Monitoring required. Follow manufacturers directions. "CLOTH" towels are not permitted to be used on site! (ie: drying) - Food Storage: Ok. Front Display pizza storage is being monitored for two hour intervals. - Sanitary Facilities: Ok - Chemical Storage: Ok. - Staff hygiene discussed. - Sanitation: Ok. - Pest Control: Monitoring is required. - Structurally: Facility is to be kept in good repair. As previously noted "An effort is to be made to repair damaged walls between front service and rear storage prior to next inspection" - FoodSafe: Copies of certificates are required to be kept on site at all times. * FoodSafety Plans and Sanitation Plans are to be kept on site for reference. Information posted. - Health Permit posted. - High level dusting discussed.