INSPECTION REPORT Health Protection ZDER-AWP2RL

PREMISES NAME Avi Pizza & Pasta		Tel: (604) 434-3100 Fax:
PREMISES ADDRESS 7696 Royal Oak Ave Burnaby, BC V5J 4K3		INSPECTION DATE March 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ahmad		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1.No bleach solution available during inspection. 2. Wiping cloths appeared soiled and sitting on counter tops. Corrective Action(s): Ensure labelled sanitizer bottle or bucket of 100 ppm chlorine is available with clean wiping cloths to sanitize food contact surfaces. Food contact surfaces should be cleaned with soapy water and then sanitized by sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 1.Mouse droppings found on floor, around lower shelves and upper window sill at front of premise. 2. Dead mouse found under right side of pizza prep cooler Corrective Action(s): Ensure all droppings are cleaned up and mouse is discarded. Pest control provided by Leader Pest Control - service provided monthly last 3 reports reviewed - pest issue identified. Follow all recommendations by pest control technician. Monitor all areas with pest activity and report to pest control. Correction date: 1 week Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1.Back door is warped and has noticeable gaps under and around the base of the door frame. 2. Large gap in wall on the right side of prep cooler Corrective Action(s): 1.Ensure all gaps around doors are sealed with door sweeps to prevent possible pest entry. 2. Large gap in wall behind cooler must be either sealed and in the meantime blocked with pest control device. Correction date: 1 week Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1.Mouse droppings noted on lower shelves in cooking area and window sill 2. Shelving has food accumulation 3. Food splatter on wall in cooking area Corrective Action(s): Ensure all areas of premises are maintained in sanitary condition. During inspection - demoed proper cleaning procedures. Follow approved sanitation plan. Correction date: 1 week Violation Score: 3

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

Comments

Routine inspection: -Handsink supplied hot & cold water, liquid soap & paper towel -Coolers: pizza prep: 2 C / 4 C beverage: 4 C Small cooler: 4 C walk in: 4 C -Freezer: chest: -18 C small: -16 C Pizza hot holding: 48 C (held for <2 hours) - over 2 hours discarded Rice: no hot holding at time of inspection -Reviewed manual dishwashing practices - 1) Wash (with detergent) 2) Rinse 3) Sanitize (50 ppm - 100 ppm chlorine) for 2 min 4) Air dry -Reviewed proper cleaning and sanitizing practices of food contact surfaces -Food covered and protected -Received FSP & SP & Menu

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AWP2RL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment