INSPECTION REPORT Health Protection RSHA-C22TSS

PREMISES NAME Freshslice Pizza (Tsawwassen)		Tel: (604) 382-2777 Fax:
PREMISES ADDRESS 1818 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE April 14, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Rex Wang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Manual Dishwashing procedures not being properly followed. Corrective Action(s): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: No concerns noted this date. Temperature monitoring is required to be conducted on site. (ie: refrigeration/hot holding, etc) - Manual Dishwashing: Bleach is used as a sanitizer. See Violation Notes. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. - Wiping cloth storage: Discussed. - Food Storage: Ok. Prep lines are to be clear of personal items. Prep line inserts are to be kept completely filled preventing any air gaps. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Ok. - Structurally: No concerns. - Pest Control: Monitoring is required. No signs of rodent/insect activity noted this date. - Garbage, Recycling and Composting Disposal: All items are to be stored in covered, rodent proof containers. - Food Safe: Trained staff is required to be on site at all times. - Corporate Food Safety plan and Sanitation Plan is to be kept on site for reference. Staff are required to be properly trained. COVID-19 Safety Plans and Procedures reviewed. - COVID Safety Plans are required to be posted on the website. Discussed with District Manager. HAND DELIVERED