INSPECTION REPORT Health Protection BCUD-AC2V23

PREMISES NAME Westin Pizza		Tel: (604) 592-9999 Fax:
PREMISES ADDRESS A - 7182 120th St Surrey, BC V3W 3M8		INSPECTION DATE July 20, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurbachan Kahlon		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 3 compartment sink prepared without a sanitizer. Rags for general wipe up not getting stored in a sanitizer solution Corrective Action(s): EHO instucted staff of site to mix up 100ppm of bleach solution in both the sink and a rag bucket. 100ppm is made by mixing approx. 1 cap of regular, unscented bleach in 1 gallon of water Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Only one staff member on site at time of inspection. Not FoodSafe certified Corrective Action(s): Always have one person on site that is FoodSafe certified. Have your part time staff trained if they are to be left alone on shift. Violation Score: 1

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

Comments

Hand sinks in washroom and in kitchen supplied with liquid soap and paper towels, hot/cold running water Chest freezer measured at -8C Walk in cooler at 2C Prep cooler at 3C General sanitation of facility good. No evidence of pests Note: your back screen door does not fit tight within the frame. If evidence of rodents found, install door sweeps and mesh screening on this door Gas stove with domestic exhaust fan only used for personal/staff cooking. Do not cook any greasy foods on this as it is not adequate given the current set up. A spot check will be performed randomly to determine if equipment and rag sanitizing is occurring. This is critical to food safety. Temperature records found on site were dated (1 year old). Resume checking and recording the temperatures of your refrigeration systems daily. When staff acquires FoodSafe, please e-mail or fax me the exam results.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AC2V23
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.2 hour Specific comments: 0 trans fat canola oil in use
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment