INSPECTION REPORT Health Protection JCHY-CZAT6L

PREMISES NAME Kwantlen Pizza (28th Ave)		Tel: (604) 720-2752 Fax:
PREMISES ADDRESS 104 - 19140 28th Ave Surrey, BC V3S 0B3		INSPECTION DATE January 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Avtar S. Maghera		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back warehouse handwashing sink lack paper towels. Corrective Action(s): Ensure all handwashing sink are well equipped with hot and cold running water, liquid soap, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Back warehouse handwashing sink observed to have splash guard constructed out of cardboard. Corrective Action(s): Ensure splash gaurd is made of non-porous and easily cleanable material. Alternatively move desktop workspace space away so that it is not directly beside handwashing station. Submit/email pictures that splash guard has been of non-porous material and easily cleanable or desktop work space have been relocated. Corrected by: January 22, 2024. Violation Score: 3

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

Comments

Routine Inspection conducted today. Pizza and kitchen handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 200ppm. 2-compartment sink available. 3-compartment sink available for manual ware washing. 3rd compartment sink measured at 200ppm chlorine. Prep coolers, walk-in cooler, and stand-up cooler measured at 4C or lower. Stand-up freezers and chest freezers measured at -18C or lower. Hot-holding units measured at 60C or higher. Food observed to be stored at least 6 inches off the floor. Exhaust hood observed to be satisfactory. Vegetable dicer in sanitary condition. Overall, facility is well organized and clean.