INSPECTION REPORT Health Protection JCHW-AFYSM2

PREMISES NAME Pita Pit (Surrey)		Tel: (604) 230-9635 Fax: (604) 630-8822
PREMISES ADDRESS 109 - 7320 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 23, 2016	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Amarjit Braich		NEXT INSPECTION DATE November 25, 2016
INSPECTION TYPE Follow-Up
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous foods were probed at 12C. Items have been out for more than 2 hours. Corrective Action(s): Cold potentially hazardous foods must be maintained at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Sour cream, cheese, and cut vegetables placed out over 2 hours ago was discarded. Food items stored on the prep table at greater than 4C must be time tracked and items must be discarded after 2 hours if not used up. Records must be available on-site for review. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler was at 12C on the top and 8C on the bottom. Technician was unable to repair cooler unit. Technician is in process of obtaining thermostat. Corrective Action(s): Service prep cooler to ensure it can maintain 4C or less at all times. While cooler unit is being service potentially hazardous foods cannot be stored in the bottom compartment. Food items stored in the top compartment must be time tracked. Food items must be used up or discarded within 2 hours and records must be kept on-site. Items stored above 4C without time tracking will be discarded. Violation Score: 9

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

Comments

-Follow-up inspection to November 22, 2016. -3-compartment sink prepared with 100ppm chlorine sanitizer. -Sanitizer pail was tested at 200ppm. Ensure container is relabelled as needed. -Knife was stored in a sanitary manner at the time of inspection. -Prep cooler used for the storage of potentially hazardous foods must be time tracked until cooler unit is capable of maintaining foods at 4C or less. Food items which are not time tracked and are greater than 4C will be discarded. A violation ticket may be issued for potentially hazardous food items which are stored above 4C without time tracking. -Please contact the inspector if you have any questions or concerns.