INSPECTION REPORT Health Protection YTAN-B5KRWN

PREMISES NAME Pizza Town Curry House & Sweets		Tel: (604) 594-9999 Fax:
PREMISES ADDRESS 8553 132nd St Surrey, BC V3W 6N8		INSPECTION DATE October 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sarbjit Kaur Khakh		NEXT INSPECTION DATE October 17, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 40

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Shredded pizza cheese in large insert (top portion of pizza prep cooler) was measured to have an internal temperature of 9C. Corrective Action(s): Insert of cheese was transferred to lower portion of prep cooler (cooler ambient temperature was measured to be at 3-4C). Monitor temperature of top portion of pizza prep cooler - must be able to maintain temperatures of 4C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High-temperature dishwasher not in use. All dishes must be washed, rinsed, and sanitized manually until the dishwasher is fixed. Showed staff how to set up 3-compartment sink for manual dishwashing at time of inspection. 200 ppm chlorine/bleach detected in third sink. - First sink: fill with hot soapy water - Second sink: fill with hot clean water - Third sink: fill with 200 ppm bleach solution - Air dry on wire racks above sinks. *This must be done until the dishwasher is fixed. Remember to change the solution in each sink throughout the day. Corrective Action(s): See above for manual dishwashing directions. Violation Score: 15

Non-Critical Hazards: Total Number: 6

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: Facility has undergone a name change. Permit is no longer valid. Corrective Action(s): Application form provided to staff at time of inspection. Submit form by: Wednesday, October 17 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: - Multiple items in coolers were stored uncovered - Scoops stored directly in dry ingredients Corrective Action(s): - Cover all food items - Do not store scoops inside dry ingredient bins. Wash and sanitize all scoops after each use. Correct by: Today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Clenaing under deep fryers required. Significant amount of grease accumulation noted. - Dry ingredient bins, lids, and scoops require cleaning. Corrective Action(s): Correct by: Wednesday, October 17 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dishwasher was not working. Staff stated dishwasher was in need of repair. Corrective Action(s): Call for servicing immediately. In the meantime, wash, rinse, sanitize all dishes manuall using 3-compartment sink method. Follow poster instructions posted on wall above 3-compartment sink (see Violation code 302). Repair dishwasher by: Wednesday, October 17. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Ventilation canopy was not turned on at time of inspection, food was being cooked. Corrective Action(s): Ventilation canopy must be turned on during any cooking. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Coolers missing thermometers. Corrective Action(s): Ensure each cooler is equipped with a separate thermometer. Correct by: Wednesday, October 17 Violation Score: 1

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

Comments

- Hand sinks supplied with hot and cold running water, liquid soap, and paper towels - Bleach sanitizer solution was at 200 ppm. Reminder that all wiping cloths must be stored inside sanitizer solution, and that sanitizer solution must be changed every 2 hours. - All coolers were measured to be at 4C or colder - All freezers were measured to be at -18C or colder - Insides of coolers were maintained in sanitary condition - Reminder that dough machine must be cleaned and sanitized after each use. Dough machine was in use at time of inspection. - Food storage in walk-in cooler organized - All food stored off the ground - No signs of pest activity noted at time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B5KRWN
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