INSPECTION REPORT Health Protection RLAM-B9XUPT

PREMISES NAME Uncle Fatih's Pizza (City Parkway)		Tel: (604) 498-1010 Fax:
PREMISES ADDRESS 111 - 10277 City Pky Surrey, BC V3T 4C3		INSPECTION DATE March 4, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ercin Karaca		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza stored in the display were measured 35-40C. These were made at 2:00pm. Previous inspections have noted this as an repeated issue. Corrective Action(s): Ensure hot potentially hazardous foods are stored above 60C or keep the pizzas under a 2 hour discard cycle. This will need to be tracked on a paper log. Date to be corrected: today Violation Score: 1

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Spice scoop handles in contact with the food. Ensure handles of scoops do not contact food as this will contaminate them. Corrective Action(s): Store scoops with their handles not in contact with the food. Date to be corrected: today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site do not have food safe level 1. One staff on duty is required to have food safe level 1 or equivalent. Corrective Action(s): Ensure one staff on site has food safe level 1. Date to be corrected: 1 month Violation Score: 5

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

Comments

-Routine Inspection -Handwash stations equipped with hot water, liquid soap, and paper towel -Coolers maintained at 4C or less -Freezer maintained at -18C -Food storage is acceptable. Foods are covered and stored 6inches off the ground -Bleach measured above 200ppm. Ensure 100-200 ppm of bleach is maintained at all times in the buckets. 5ml of bleach per 2.5L of water is the ratio to make this bleach solution. Ensure test strips are available to test the bleach solution -No signs of pest activity. -3 compartment sink is available -Reminder Garlic Mayo product must be dated and be used or discarded after 7 days. It must be refrigerated at 4C or less.