INSPECTION REPORT Health Protection JCHW-BMUT69

PREMISES NAME Top In Town Pizza (Fraser Hwy)		Tel: (604) 591-7738 Fax:
PREMISES ADDRESS 103 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE March 19, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kulwant Khakh		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Pizza cutter was stored between the pizza prep table and wall space. Corrective Action(s): Ensure all equipment is stored in a clean and sanitary manner. Pizza cutter was washed and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Insert of raw fish was stored above containers of curry sauce. 2) Onions were stored on the floor. Corrective Action(s): 1) Ensure raw foods are stored below and separately from ready-to-eat foods to prevent potential contamination of foods. Fish was relocated at the time of inspection. 2) Ensure foods are stored off the ground and protected from potential contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Vent hood covers were found to be dirty/greasy. Corrective Action(s): Vent hood covers must be maintained in a clean and sanitary condition. Covers will need to be cleaned in between services. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Prep cooler cutting board had mould growth. Corrective Action(s): Cutting board which have deep groves are difficult to clean and sanitize and may allow for mould growth. Ensure all equipment is smooth, non-absorbent, and easily cleanable. Cutting board was flipped to the other side at the time of inspection. Violation Score: 3

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

Comments

-walk-in cooler was at 3C. -Pizza prep cooler was at 4C (top and bottom). -Back prep cooler was at 4C (top and bottom). -Upright freezer was at -20C -Chest freezer was at -18C. -Cleaning and sanitizing carried out in the 3-compartment sink. Sink was prepared with 100ppm bleach at the time of inspection. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. If staff wear gloves, they must be changed whenever hands become dirty/contamination. -Bleach sanitizer spray bottles tested at 200ppm. -Hot sauces cooled properly in an ice bath and were less than 4C. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Chef stated FOODSAFE Level 1 completed on February 17, 2020 - unable to verify in the FOODSAFE database. FOODSAFE Level 1 certificates must be kept on-site and a digital copy provided by staff. -Please contact the inspector if you have any questions or concerns.