INSPECTION REPORT Health Protection YTAN-B3HVBX

PREMISES NAME Harry's Pizza & Curry House Ltd		Tel: (604) 503-2424 Fax: (604) 909-4715
PREMISES ADDRESS 105 - 7999 King George Blvd Surrey, BC V3W 5B3		INSPECTION DATE August 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Harry Pamma		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked chicken wings were held out at room temperature; internal temperature was measured to be 28C-30C. Operator stated wings were cooked earlier in the day and left out on the counter to cool. Corrective Action(s): Chicken wings were discarded at time of inspection. Keep hot foods at 60C or hotter. If cooling food, ensure to cool rapidly to 20C within 2 hours, then from 20C to 4C in the cooler within the next 4 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean pots and dough mixer parts were stored in the washroom. Corrective Action(s): Do not store any food related items in the washroom! All equipment must be stored in a designated area that is protected from contamination. Staff moved food related items out of washroom at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Base of dough machine requires cleaning. Corrective Action(s): Ensure entire dough machine is cleaned and sanitized after each use. Correct by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on-site did not have Foodsafe Level 1 certification. Corrective Action(s): At least one person on-site must have Foodsafe Level 1 at all times. Correct by: Immediately. Violation Score: 1

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

Comments

- Hand sink was supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution available at 200 ppm in spray bottle. Ensure spray bottle is kept in the kitchen where food preparation is occurring. - All coolers were at 4C or colder - Freezer temperatures satisfactory - Food storage practices satisfactory - all food properly covered and stored off the ground - General sanitation satisfactory - Ensure to pull out equipment so that hard to reach areas can be reached when cleaning floors. - No signs of pest activity. Pest control in place. *Ensure to record daily temperatures in log.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B3HVBX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment