INSPECTION REPORT Health Protection CPAK-AREQG4

PREMISES NAME Pizza Inn		Tel: (604) 613-3504 Fax:
PREMISES ADDRESS 107 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE September 21, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jaspal Baraitch		NEXT INSPECTION DATE 7 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle nozzle not functioning. The bottle had ~50ppm chlorine. Fresh 100-200ppm chlorine solution was prepared in a new spray bottle at this time. Corrective Action(s): Ensure to add 1/2 tsp of bleach per 1L of water to prepare correct concentration. Remake the solution every 2 weeks. Ensure all food prep surfaces are sanitized before initiating any food prep in the morning, every 2 hours and after each possible contamination during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed by the dishwashing area at the back. Corrective Action(s): Ensure to monitor the situation. Sticky straps could be used. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Cans of tomato sauces still with debris observed underneath dishwashing sink. Corrective Action(s): Ensure to wash off all sauce before placing in the garbage bag, as this practice would only attract more flies to the area. Violation Score: 3

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

Comments

Routine inspection conducted: -Handwash station adequately supplied. -Refrigeration temperatures satisfactory. Temperature monitoring system in place. -General food storage practice satisfactory. -General maintenance and sanitation satisfactory, except for the mentioned areas above. Please contact the health inspector for any questions or concerns.