INSPECTION REPORT Health Protection SSZO-CSRR3B

PREMISES NAME Wild Flour Pizza Co		Tel: (604) 238-4346 Fax:
PREMISES ADDRESS 104 - 2900 Bainbridge Ave Burnaby, BC V5A 2S9		INSPECTION DATE June 13, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Steven Che		NEXT INSPECTION DATE June 15, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 42

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Front sauces/salad cooler is measured to be 18.1oC (air temperature). Thermometer inside cooler showed similar temperature of 18oC. Food temperature (sauce) is measured to be 17.9oC. No temperature log is maintained or could be provided. 2. Pizza topppings such as spicy sauce/oil, procuitto + xo sauce; cut basil and cut cilantro, and cheese are observed at room temperature. Food temperatures are measured to be 14.6oC (spicy sauce) and 14.7oC (procuitto/xo). Staff indicated it is standard practice to keep toppings out as these items need to be at room temperature when served. Corrective Action(s): 1. All potentially hazardous foods must be stored under 4oC in coolers. All foods in cooler discarded. 2. All the mentioned toppings are considered as potentially hazardous foods, which require to be kept cold (under 4oC) or hot (over 60oC). If small amount is taken out, time tracking must be implemented. All perishable toppings must be discarded at 1:15pm (staff taken food out at 11:15am). Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Front handwashing station is obstructed by a work table (dough in tray), and a pizza prep cooler is placed right in front of it. It is almost impossible to wash hands conveniently where staff prepares pizza. 2. A large garbage bin is placed right in front of handwashing sink at the back, blocking access to part of the handwashing station. Corrective Action(s): All handwashing stations must be conveniently located and easily accessbile for staff to wash hands properly. Approved floor plan will be reviewed in the office to check on equipment locations to accessbility on handwashing staions. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food boxes, oil, and food buckets are observed storing on ground in walk-in cooler or in kitchen preparation area. 2. Open bags of dry goods are noted on shelving rack. Corrective Action(s): 1. All products must be stored at least 6 inches above ground to faciltate cleaning and for pest monitoring. 2. Once dry good is open from pacakge, foods should be transferred to food grade containers. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A hole exposing pipes is observed under dishwashing sinks by dishwasher. Corrective Action(s): While facility does not currently have pest problem, all holes must be sealed to prevent pests from entering the facility. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris is noted at the back of the cabinets at front, under prep tables in kitchen, and behind shelving racks along wall. Corrective Action(s): Clean the mentioned areas. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front sauce/salad cooler is too warm, at 18.1oC. Corrective Action(s): Repair or fix cooler so that temperature is maintained at 4oC or less at all times. Do not use cooler until it is fixed. Violation Score: 3

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

Comments

Health permit is posted on back hallway (should be in a conspicuous location so the public can see) 2-door pizza prep cooler: 3.0oC Front counter cooler: 18.1oC **violation noted above Walk-in cooler: 3.8oC Beverage cooler: 2.6oC Stand up freezer: -22.4oC Hot and cold running water are available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in spray bottles are noted and at least 200ppm is detected Quats test strips are available to test sanitizer concentration Note: 1. It is apparent facility is running out of storage space (cooler storage and dry storage) for its operation. All food coolers (walk-in; pizza prep; sauces/salad) all at capacity. Storage room has a pile of boxes stored on the ground. Deliver stocks frequently and do not overstock. 2. A copy of food safety plan is available for review. Food safety plan should be followed by all staff to ensure foods are prepared in a safe manner (ie. pizza toppings at room temperature).