INSPECTION REPORT Health Protection JCHY-CRWSZY

PREMISES NAME Kwantlen Pizza (28th Ave)		Tel: (604) 720-2752 Fax:
PREMISES ADDRESS 104 - 19140 28th Ave Surrey, BC V3S 0B3		INSPECTION DATE May 17, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Avtar S. Maghera		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed can opener blade to have food debris. Corrective Action(s): Clean and sanitize the aformentioned item. Can opener blade must be clean and sanitized after each use. If busy, put can opener blade in dishpit until it is able to be cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler observed to be turned off. No food observed to be stored inside. Operator informed that it will be serviced by May 19, 2023. Corrective Action(s): Service the front display cooler to hold an air ambient temperature of 4C or lower. Do not store any potentially hazardous foods until it is serviced. Corrected by May 19, 2023 Violation Score: 3

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

Comments

Follow-up Inspection Conducted for report#JCHY-CRMQLG. The following violations in report#JCHY-CRMQLG. -Indian sweets observed to be stored in the front beverage cooler measured 4C. -At the time of inspection, hot-holding of food has ended. Inform operator that the steam table must be filled higher with water so that it is in contact with the inserts of the food to ensure food is kept at 60C or higher. -Chlorine sanitizer spray bottle measured at 200ppm in the cookline. -Frozen fish observed to be covered in the chest freezer and food in the walk-in cooler observed to be covered. Walk-in cooler measured at 2C. Chest freezers measured at -18C or lower. -Shelving units upstairs in the dry storage area observed to be sealed. -FOODSAFE Level 1 operator on-site.