INSPECTION REPORT Health Protection 236324

PREMISES NAME Scott's 96 Pizza		Tel: Fax:
PREMISES ADDRESS 101 - 15932 96th Ave Surrey, BC V4N 2L6		INSPECTION DATE May 24, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Subhwinder Gill		NEXT INSPECTION DATE 6 Months
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A metal can was stored in the flour bin as a scoop. Corrective Action(s): Discard the metal can as it can be corroded and contaminate the flour. It also doesn't have a handle so it cannot prevent contamination from dirty hands. Only use scoops with handles that are made from food-grade material. Corrective Action(s):

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

Comments

Comments: -Walk-in cooler: 2.8C Prep cooler: 1.6C -Cooler door seals and thermometers were available and in good working conditions. -Hot holding unit (pizza glass display warmer) was at 60.0C or above. Pizza were only hot-held for 30 minutes -1hr during lunch rush. Operator stated any leftovers would be taken home for personal consumption. -Chest freezer at -16C, all foods inside were frozen solid. -3-compartment sink was available with bleach sanitizer in sink measured at 100ppm. -Sanitizer buckets with bleach were measured at 100ppm. -Food storage was adequate: -Raw meats were stored below ready-to-eat foods. -Pizzas and other foods were covered with metal lids. -All foods were stored off the floor. -Dry food storage including flours were stored in plastic bins secured with lids. -Handwash stations had hot & cold running water, liquid handsoap and single-use paper towels. -Equipment were washed and sanitized regularly and stored in sanitary conditions. -No pests were found during inspection. -Washroom was clean and equipped with well supplied handsink. -Permit is posted. Note: -Ensure to keep the inserts with food covered inside the top compartment of the prep cooler. When not in use, close the lid of the top compartment to help keep foods inside below 4C.