INSPECTION REPORT Health Protection MUPN-CQ4R63

PREMISES NAME Sunfire Pizzeria		Tel: (604) 475-8111 Fax:
PREMISES ADDRESS 4120 - 2180 Kelly Ave Port Coquitlam, BC V3C 3B1		INSPECTION DATE March 20, 2023	TIME SPENT 0.8 hours
OPERATOR (Person in Charge) Alka Chauhan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No prepared sanitizer available on site that was suitable for food contact surfaces. Lysol disinfecting wipes were produced by staff however label did not state that it was safe for food contact surfaces and use on toys required a rinse step afterwards. Corrective Action(s): Remind all staff that an approved sanitizer that must be used on food contact surfaces (example: 2mL bleach in 1L water). **This was noted on the last inspection report** Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, good stock rotation noted √ Pizzas held at room temperature with a timer set to 2 hours and pizzas discarded after 2 hours. No food found out passed expiry time during inspection √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ No signs of pest infestation noted √ Thermometers present and checked every day according to staff **Strongly recommend that daily temperature checks are written down every day √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location