INSPECTION REPORT Health Protection TGIL-C68U63

PREMISES NAME Westin Pizza		Tel: (604) 592-9999 Fax:
PREMISES ADDRESS A - 7182 120th St Surrey, BC V3W 3M8		INSPECTION DATE August 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bimal Hargun / Amrit Hargun		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Screen door in the back does not seal properly leaving gap on the side and bottom that could allow entry of pest/rodents. Corrective Action(s): Ensure that the facility is maintained in a manner that prevents pest harbourage/entry. Another door is present that could be used to make a seal. Either keep the second door closed or repair the screen door to make proper seal. TO BE CORRECTED BY - Immediately Violation Score: 3

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature: - Walk-in cooler at 4C. - Prep cooler at 2C (bottom) and 4C (top). - Front pop cooler at 3C. - Upright freezers in the back at -11C. - Upright freezer in the main kitchen at -14C. ** Ice build-up noted in the freezer. Consider defrosting/service. - Temperature logs were maintained and found up-to-date. ** Regulatory requirement for coolers to be maintained a temperature of at least 4C or less and freezers at least -18C or less. Ensure that the temperature requirements are met at all times. Hygiene and Sanitizing: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer pail available and the concentration of bleach noted at 200ppm. - 3-compartment sink available for dishwashing. Staff demonstrated proper dishwashing steps with wash, rinse, sanitize & air dry. - Utensils and tongs were found in sanitary condition. Storage: - All food items were stored at least 6" off the floor. - All products were either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. Administrative: - Operating permit was posted in a conspicuous location. - Operator has valid FoodSafe Level 1 certificate.