INSPECTION REPORT Health Protection DSOG-AXZUF2

PREMISES NAME Pizza 64		Tel: (604) 507-3330 Fax: (778) 565-1638
PREMISES ADDRESS 108 - 12499 88th Ave Surrey, BC V3W 1P8		INSPECTION DATE April 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rupinderjit Dhillon		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 = 9

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The wiping cloth to wipe down prep table was completely soiled in dirt, grease, and other food debris. Corrective Action(s): The operator discarded the wiping cloths. Ensure to use clean cloths to wipe down food prep tables and other food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs for refrigeration units. Corrective Action(s): Immediately begin daily temperature logs for all refrigeration units and hot holding units. Keep records and take any corrective actions when temperature deficiencies are noted. Temperature records are important in verifying temperature control is in place. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of food debris on the following areas: - shelves in the walk in cooler - faucets of the handwashing sink Corrective Action(s): Clean the noted areas immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. Note: The soap is running low, please refill the hand soap. - All coolers (prep line, walk in, beverage) < or = to 4C. - All freezers (upright) < or = to -18C. - All refrigeration units equipped with working thermometers. - All food items are stored in plastic insert containers with lids or plastic wrap. - Hot holding unit was not in use at the time of the inspection. The staff stated that the unit is only on for two hours during the lunch rush. Ensure that the unit maintains temperature > or = 60C. - Three compartment sink available for manual dishwashing. Bleach solution available at 100ppm concentration. - Surface sanitizers available in spray bottles at 100 ppm bleach solution in the back of the kitchen. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on site. Verified at the time of the inspection.