INSPECTION REPORT Health Protection TGIL-CNSSCB

PREMISES NAME Vancouver Pizza Kitchen		Tel: (604) 591-7749 Fax:
PREMISES ADDRESS 134 - 6350 120th St Surrey, BC V3X 3K1		INSPECTION DATE February 6, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jagjit Dhami		NEXT INSPECTION DATE 6 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): Handwash sink in the main food prep area did not have supply of liquid soap due to malfunctioning soap dispenser. Operator placed a pump bottle with liquid soap in the handwashing area during inspection. Corrective Action(s): Handwashing is a critical step to prevent food contamination and spread of foodborne illness. Please ensure that all handwash sinks have adequate supply of hot and cold running water, liquid soap and single use paper towels during facility operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Small gap observed on the side of back door that could be a potential entry point for rodents. 2. A bag of flour was left open and flour spill observed around it. This could attract pest/rodents into the facility. Corrective Action(s): 1. Seal the gap as soon as possible. 2. Use pest proof container to store dry food. TO BE CORRECTED BY - March 6, 2023 Violation Score: 3

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

Comments

Routine inspection conducted. Findings: - Temperature of all the coolers recorded at or below 4C - Temperature of all freezers recorded at or below -18C - No hot holding units onsite. - Handwash sinks available and ONLY one of them had adequate supply of hot and cold running water, liquid soap and single use paper towels. See violation above. - 3 comp dishwashing sink available and equipped with sanitizer and drain plugs for manual dishwashing. -200ppm QUATS sanitizer bottle onsite. - Equipment maintained in good working order. - Operator has valid FOODSAFE Level 1 (Exp July 2027) NOTE - This is a take out only facility which uses single use containers to serve food. All food contact surfaces, utensils and dishes are manually washed in 3 comp dishwashing sink. Low temp mechanical dishwasher is present but not in use. If you plan on using low temp mechanical dishwashing for warewashing, please ensure that it dispenses an approved food grade sanitizer (50-100ppm chlorine residual) for sanitizing step.