INSPECTION REPORT Health Protection 232103

PREMISES NAME Uptown Pizza		Tel: (604) 385 4455 Fax:
PREMISES ADDRESS 15150 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE May 8, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Inderjit Parmar		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced salami stored in insert in preparation cooler at 15C for more than 4 hours. This can allow growth of pathogens or their toxin. Corrective Action(s): Sliced salami was discarded by the operator. Use deep inserts instead of shallow ones and do not overfill inserts. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Soiled knives stored on magnetic knife strip. Cutting boards on preparation cooler only sanitized once daily when in use. this allows growth of pathogens or their toxins on utensils/food contact surfacces, which lead to food contamination. Corrective Action(s): All soiled knives are cleaned then sanitized with dishwasher. Ensure used knives are clean and sanitized before stored on knife strip. Clean and sanitize cutting boards at least every 4 hours when in use with 200 ppm chlorine solution. Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris accumulations under shelving units in the walk in cooler. This can attract pests. Corrective Action(s): Clean under the shelving unit on a regular schedule.

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

Comments

Under counter freezer at -17C Preparation cooler bottom section at 1.6C Pop coolers at or below 4C Walk in cooler at -2c Walk in freezer at -22C Handwashing station provided liquid soap and hand dryer. High temperature dishwasher registered 75C at plate level during the final rinse cycle. No pest activities observed. Note: Temperature logs are not maintained/monitored Mix 1/3 cup (bleach container) with 750 ml of water to make sanitizing solution in spray bottle.