INSPECTION REPORT Health Protection MBEK-CZ5ULN

PREMISES NAME Super Vege Pizza (Unit 117)		Tel: (604) 591-5533 Fax: (604) 597-2084
PREMISES ADDRESS 117 - 15299 68th Ave Surrey, BC V3S 2C1		INSPECTION DATE January 3, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Simran Sandhar		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed using the phone, touching apron, and touching hat without proper hand washing before resuming food handling activities. Corrective Action(s): Employee directed to properly wash hands. Ensure hands are properly washed as often as necessary to protect food, equipment, and utensils from potential contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bleach water sanitizer in one of two buckets measured over 200 ppm chlorine bleach. Apron observed on prep surface of prep cooler. Corrective Action(s): Corrected. Sanitizer was remade and tested at 100 ppm chlorine bleach. Apron removed. Surface to be re-sanitzed. Ensure sanitizer is always available at the correct concentration for safe and effective sanitizing of food contact surfaces (e.g. 100 to 200 ppm chlorine). Reminder to store wiping cloths in sanitizer when not in use. Do not place personal items such as aprons on food preparation surfaces to avoid potential contamination. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Large piece of wood that is fraying and burnt stored near utensil storage area. Small pieces of wood were coming off, which may potentially contaminate food and equipment/utensils. It was stated that wood was used as a type of fulcrum to assist in using the large spoons when mixing sweets. Corrective Action(s): Item was removed and placed near the back, to be removed from the premises. Ensure above-noted item is removed from the premises today. Ensure equipment and utensils are smooth, non-porous, easy-to-clean, non-toxic, and suitable for the intended purpose. A replacement may be obtained, provided that it meets the aforementioned criteria. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty at time of inspection had valid certification for FOODSAFE Level 1 or equivalent. Corrective Action(s): Ensure that at all times, at least one staff member on duty has valid FOODSAFE Level 1 or equivalent. Date to be corrected by: January 4, 2024. Have additional staff certified as necessary to meet this requirement. Violation Score: 1

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

Comments

Routine health inspection. Walk-in cooler at 3 degrees C. Prep cooler (near kitchen entrance) at 3 degrees C (above and below). Prep cooler (near cook line) at 2 degrees C (above and below). Sweets display cooler at 4 degrees C. Walk-in freezer at -21 degrees C. Food is covered and stored off the ground. Hand washing stations accessible and supplied with hot and cold running water, liquid soap, and paper towels. Three-compartment sink available for ware washing (supplied with hot and cold running water, sink plugs). Bleach water sanitizer available in one sanitizing pail and in sanitizing compartment of three-compartment sink at 100 ppm chlorine. No signs of pest activity observed at time of inspection. Temperature logs maintained. Permit posted at front.