INSPECTION REPORT Health Protection AHEN-BKMV79

PREMISES NAME D-Plus Pizza (88th Ave)		Tel: (604) 591-8080 Fax: (604) 930-0012
PREMISES ADDRESS 105A - 13588 88th Ave Surrey, BC V3R 3K9		INSPECTION DATE January 8, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Satinder Pal Mann		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 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: In Operator's absence, staff member on shift did not have a FOODSAFE Level 1 certificate. They were the only one on shift and were unsure if they have also taken an equivalent course to FOODSAFE Level 1 in the past. Corrective Action(s): Ensure that at least one staff member on shift has a valid FOODSAFE Level 1/equivalent course certificate in the absence of the Operator. Visit www.FOODSAFE.ca for course information. The BCCDC listing of equivalent courses to FOODSAFE Level 1 was provided to the staff member. Staff member stated that they would enroll into a FOODSAFE Level 1 course and send a copy of their FOODSAFE Level 1 certificate to the district E.H.O. of Fraser Health this month. A follow up inspection will be conducted to verify compliance with Section 10 of the Food Premises Regulation with respect to FOODSAFE training. Violation Score: 1

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

Comments

Both handsinks and handwashing station at the 2-compartment sink were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Chest freezer was at or below -18 degrees C. Hot-held pizza was at or above 60 degrees C. Hot-holding unit was being maintained at 66 degrees C. 100 ppm chlorine sanitizer was available inside labelled spray bottles. No signs of recent pest activity were evident at the time of inspection. 2-compartment sink was supplied with hot and cold running water.