INSPECTION REPORT Health Protection DNGG-CSBUEJ

PREMISES NAME Uncle Fatih's Pizza		Tel: (604) 564-6565 Fax:
PREMISES ADDRESS 108 - 9055 University High St Burnaby, BC V5A 0A7		INSPECTION DATE May 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ertan Dogan/Baris Ilcin		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Inadequate concentration of chlorine bleach used for sanitizing equipment. <50 ppm chlorine bleach detected. Corrective Action(s): - For manual warewashing and sanitizing, 100-200 ppm chlorine bleach sanitizing solution is required for the sanitizing step. - 100-200 ppm chlorine bleach sanitizer = 1 tsp chlorine bleach + 1 L water. **Use chlorine test papers to verify sanitizer concentration. [Correction Date: Immediately] Violation Score: 5

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

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

Comments

- Handsinks and employee washroom sink has hot and cold water, liquid soap and papertowels to facilitate proper handwashing practices. - Walk-In Cooler: 2C - Prep Cooler and Inserts: <4C - Undercounter Prep Freezer: -15C (Food maintained in a frozen state). **Temperature monitoring are records are not consistently maintained. Ensure that temperature monitoring records are maintained daily per your Food Safety Plan.** - Employee able to demonstrate pizza time tracking system for room temperature holding. Leftover pizza are discarded after 90 minutes. **Ensure timers are used per Food Safety Plan. **Record discarded product per Food Safety Plan. - Food storage practices appear satisfactory. Food is protected from contamination. - 100-200 ppm chlorine bleach sanitizer available for sanitizing food contact surfaces. **Label sanitizer spray bottles.** - Chlorine test papers available to verify sanitizer concentration. - Manual warewashing and sanitizing procedures reviewed with employees. Drain plugs available to facilitate manual warewashing and sanitizing procedures. - General sanitation of premises appears satisfactory. - No pest activity noted at time of inspection. **Store all items at least 6" (15cm) off the ground to facilitate cleaning and pest monitoring. **Continue to monitor for pest activity. Take corrective action if new pest activity is observed. - FOODSAFE requirements are in compliance. Employee on shift has valid certification equivalent to FOODSAFE Level 1. - Permit to Operate posted.