INSPECTION REPORT Health Protection JELR-BGYUHT

PREMISES NAME Uptown Pizza		Tel: (604) 385 4455 Fax:
PREMISES ADDRESS 15150 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE October 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Inderjit Parmar		NEXT INSPECTION DATE October 18, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced meat in the upper insert of line/prep cooler is at 47 F. Corrective Action(s): Store all meat at 40 F or colder. Store smaller volumes of food in the upper inserts so it will be used within 2 hours. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher was run several times and the final rinse did not reach 71 C inside of the machine. The temperature sticker did not change colour. This premises mainly serves take out customers with disposable single use containers. Corrective Action(s): Check with owner's manual and verify how to read the temperature gauge. The temperature inside of the machine must reach 71 C / 160 F in order for the dishes to be sanitized. Until the machine can sanitize, all dishes and utensils must be sanitized by hand after they have been cleaned. If using chlorine, use 1 tsp domestic bleach in 1 liter of water or 1 ounce per gallon and soak items for 2 minutes before air drying. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Knife rack has been moved. Wall behind the hand washing sink has exposed drywall. Corrective Action(s): All surfaces must be impervious to moisture and easy to clean. Repair wall behind hand sink (note: wall should be light in colour). Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There is water on the floor under and around the dishwasher. Corrective Action(s): Repair equipment if equipment is leaking water. Dishwasher is to be adjusted or serviced so it can provide a sanitizing rinse of 71 C as measured inside of the machine (this is a high temperature dishwasher that should provide a hot water sanitizing rinse). Check with equipment manual for maintenance requirements. Call me if you have any questions. Test strip should turn black. Violation Score: 3

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

Comments

Operator has FoodSafe certification (was updated in July). Operator was on site today as per staff. If operator is away, at least one person per shift must have a valid FoodSafe certificate (check date as certificates expire after 5 years and recertification is required). Keep copies of your Food Safety Plan and Sanitation Plan/cleaning schedule on site for review when needed. Call me if you have questions about this. Meat sauce today is cooking on stove - temperature is > 74 C - good. Cooling of meat sauce - reviewed procedures. Cooling of hot meat sauce will be done in a cold water bath in prep sink - good. Post procedures. Reviewed procedures for cooking chicken wings. Hot holding of pizza today was at 60 C - good. Coolers are at 4 C or colder with the exception of upper inserts of line/prep cooler - see above. Hand washing sink has liquid soap. Keep paper towels next to hand sink in a dispenser or basket. Chlorine sanitizer - 200ppm in spray bottle. Dishwasher is required if re-using plates and utensils for customers - see above.