INSPECTION REPORT Health Protection TGIL-CARP6V

PREMISES NAME Newton Pizza		Tel: () 543-5555 Fax:
PREMISES ADDRESS 22 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE January 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 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

Routine inspection conducted at the food facility. Improvement noted in terms of sanitation and maintenance of the facility. The following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Walk-in cooler noted at 2C - Walk-in freezer at -14C - Prep coolers (x2) at 4C - Front pop cooler at 2C Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and air dryer. - Sanitizer spray bucket and the concentration of bleach noted at 200ppm. - Staff demonstrated proper 3 compartment dishwashing method - wash, rinse, sanitize & air dry. Bleach solution (200ppm) was observed in 3rd sink at the time of inspection. Good. - Utensils and tongs were found in sanitary condition. - Meat slicer was found in sanitary condition. Staff stated that the meat slicer is cleaned and sanitized every 2 hours, between different meats and at the end of the day. 200ppm bleach is used for sanitation. Good. - Vents were clean and had no build up of dirt/grease. Pest Management: - No visible signs of pest activity observed at the time of inspection. - Back door was properly closed. Administrative: - Operating permit was posted in a conspicuous location. - Staff has valid FoodSafe Level 1 certificate. - Staff is well trained and has adequate knowledge of safe food handling practices.