INSPECTION REPORT Health Protection NTSD-CRES3A

PREMISES NAME Firepit Pizza		Tel: (604) 591-7738 Fax:
PREMISES ADDRESS 103 - 16016 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE May 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kulwant Khakh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Employee present at the time of inspection didn't have Foodsafe Level 1 or equivalent training. Note: Ongoing issue (see the report dated March 23, 2022). An enforcement action might be taken (eg., Correction Order and/or Violation Ticket). Corrective Action(s): At list one staff must have Foodsafe Level 1 training. Get the staff to take the training or schedule in such a way that one staff at least, has the required training. Violation Score: 1

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

Comments

- General sanitation - satisfactory. - Hand sinks (in the kitchen & front area) supplied with hot and cold running water, liquid soap and paper towel. - Walk-in cooler, pizza prep coolers, and beverage cooler at 4C or below. - Thermometers for cold units - available. - Freezer - satisfactory. - Very minimum/small amount of Bleach available on site. Immediately. Parches a sanitizer and prepare fresh solution (chlorine sanitizer must be at 100ppm). - No evidence of pest activity at the time of inspection. Traps are set. - Food storage - satisfactory. Strongly recommended: - All food from open metal containers must be transferred in food grade containers with lids. - All food in the prep.pizza cooler (a low shelf) must be covered. - Staff washroom must be properly stocked with liquid soap and paper towels (liquid soap and paper towel have to be in wall-mounted dispensers). - Bulk Bleach sanitizer must be available on site all the time to properly clean and sanitize food contact surfaces, equipment, and utensils. Refresh label for a spray sanitizer; as well as prepare fresh surface sanitizer. - Hard to reach areas must be cleaned and sanitized regularly (eg., low shelf of the prep.pizza and under insert containers, behind mixer, & under prep. tables).