INSPECTION REPORT Health Protection 259221

PREMISES NAME Newton Pizza (108th Ave)		Tel: (604) 588-5550 Fax:
PREMISES ADDRESS 104 - 13980 108th Ave Surrey, BC V3V 4C1		INSPECTION DATE July 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Harpal Dhaliwal		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of pizza sauce stored on the counter at room temperature since 12 noon. Temperature of sauce measured 19 degrees Celsius. Corrective action: Do not put container of sauce back in the cooler since it has been at room temperature for over 2 hours. Discard the sauce at 4pm to reduce the risk of foodborne illness from consumption of food left at room temperature, in the danger zone, which is a favourable condition for the growth of bacteria and/or toxin production. Half bucket of pizza sauce was discarded by staff after 4 hours. Corrective Action(s): Violation Score: 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed on cleaned dicers in storage. Corrective action: Staff moved the dicer equipment to the 3 compartment sink for manual dishwashing. Ensure equipment are thoroughly cleaned and sanitized before storing to prevent risk of contaminating food with old debris that may contain pathogens. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer available at the start of the inspection. Dry, soiled cloths only were used to wipe down counters without a sanitize step. Corrective action: Staff made 2 bottles of chlorine sanitizer and one bucket of chlorine sanitizer that all achieved 100 to 200 ppm chlorine with test strips. Ensure sanitizer cloths are kept in the bucket containing sanitizer solution for wiping counters and food contact surfaces after cleaning. Make fresh chlorine sanitizer daily to ensure solution can effectively destroy or inactivate pathogens on surfaces. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Bathroom window was open and does not have a screen to prevent entry of pests. Bottom edge of screen on the back entrance was not sealed, with more than 2 inches opening that does not exclude pests from the premises. Corrective action: Window was closed and screen needs to be sealed a the bottom to prevent entrance of pests that may contaminate food or food contact surfaces with harmful pathogens. Install screen in bathroom if window is kept open. Date to be corrected by: Aug 3, 2023 Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Yellow sponge observed in the oil by the pizza dough station. This is a repeat violation. Corrective action: Staff removed the sponge from this oil and discarded it. The sponge is not food grade and is intended for cleaning purposes only. Only use food grade materials for spreading oil (such as the brush); the utensils must be durable, and cleanable in a way that removes contaminants and does not pose a risk of physically breaking off into food, which could cause harm if ingested. Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer bottle were unlabelled and chemicals (bleach, cleaners) stored next to food containers (sauces) and food take out containers (paper cups) in dry storage. Corrective action: Staff labelled the sanitizer bottles at the time of inspection and reorganized the chemicals to be stored on a designated shelf below food containers. Ensure chemicals are properly stored and dispensers (spray bottles) are labelled to reduce risk of contamination of food with chemicals that may cause adverse health effects. Corrective Action(s):

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

Comments

Comments: Temperatures: Prep cooler bottom measured less than 4C (required: at or less than 4C). Ensure lids are closed when not in use to promote cold air flow around food in inserts on the top. Stainless steel freezer measured -18C (required -18 or less). Walk in cooler ambient air temperature measured less than 4C. Pop cooler at the front measured less than 4C. All refrigeration units were equipped with accurate thermometers. No hot holding was happening during inspection. Equipment for hot holding are onsite. Ensure unit is pre heated to at or above 60C to hold hot food at or above 60C at all times. Verify temperatures with an accurate thermometer. Sanitation: 3 compartment sink is equipped with hot and cold water and chlorine sanitizer and drain plug for manual dishwashing. Check chlorine concentration with test strips (available during inspection) to ensure chlorine is 100 to 200ppm for effective sanitizing of dishes. Handsinks in the kitchen and staff washroom had hot and cold running water, liquid soap and paper towels. Knives for cutting pizza reported to be cleaned and sanitized every 20 minutes. Hood vents were clean. Floors and walls maintained in sanitary condition. Shelves in walk in cooler clean and items were covered. Pest control company comes monthly (as per staff) but no records onsite. No signs of rodents during the inspection. General: Foodsfe Level 1 trained staff onsite (expiry Mar25, 2028)