INSPECTION REPORT Health Protection JCHW-CUWQ9T

PREMISES NAME Fraser Pizza.Com		Tel: (778) 513-0289 Fax:
PREMISES ADDRESS 406 - 16033 108th Ave Surrey, BC V4N 1P2		INSPECTION DATE August 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harbhasan S. Randhawa		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of cooked onion and oil was made yesterday at 23:30. Sauce was at 27C at 11:30 today. Corrective Action(s): Cooked potentially hazardous foods must be cooled from 60C to 20C in 2 hours or less and from 20C to 4C in 4 hours or less to prevent the growth of pathogens and/or the formation of toxins. Onion and oil mixture was discarded at the time of inspection. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Under counter cooler foods were at 21C. Cooler unit was unplugged yesterday night. Corrective Action(s): Potentially hazardous foods were discarded at the time of inspection. Cooler was plugged back in at the time of inspection. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed wiping hands on apron Corrective Action(s): Review hand hygiene practices with all staff. Ensure proper handwashing is carried out to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found in the kitchen. Corrective Action(s): Facility must be maintained in a pest free condition. Clean and sanitize areas affected with rodent droppings and monitor for continued activity. Contact professional pest control as needed. To prevent pest infestation, use the following methods: seal potential entry points for pests, store foods in pest resistant containers, maintain facility in a clean and sanitary condition, remove food was from the facility regularly, remove standing water at the en of the night, keep the back door closed, etc. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found throughout the facility and door seals were found to be mouldy. Corrective Action(s): Complete a thorough cleaning of the facility and ensure facility is maintained in a clean and sanitary condition to prevent potential pest attraction. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of sanitizer was unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing and/or misuse of chemicals. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Cook area prep cooler was at 4C (top and bottom). -Pizza prep cooler was at 4C (top and bottom). -Upright freezer was at -14C. -Kitchen chest freezer was at -18C. -Storage area chest freezer was at -18C. -Customer area chest freezers were at -16C and -20C. -Cleaning and sanitizing carried out in the 3-compartment sink. Bleach and sink plugs available. -Handwash station supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach spray bottle tested at 100ppm to 200ppm. -Dicer was found to be clean and sanitary. Staff are disassembling dicer for cleaning and sanitizing after each use. -Foods covered and stored off the ground. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until Feb 19, 2028 -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.