INSPECTION REPORT Health Protection TGIL-CTHULB

PREMISES NAME Hot Pan Pizza		Tel: (778) 395-1995 Fax:
PREMISES ADDRESS 1 - 13634 104th Ave Surrey, BC V3T 1W2		INSPECTION DATE July 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Abdul Yaqub		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza prep cooler was recorded at an ambient temperature of 17C. The internal temperature of following cold potentially hazardous food was recorded above 4C: 1 container of marinara sauce at 15.5C 1 container less than half filled with sliced onions at 16.8C 3 unopened bags of shredded mozarella cheese at 13.6C, 13.8C and 13.8C. 1 opened bag of pepperoni at 14.5C Operator discarded the above mentioned food products at the time of inspection. Operator also VOLUNTARILY discarded all the food products stored in inserts and inside the cooler except non potentially hazardous food products such as produce and dipping sauce which were moved to walk in cooler. Corrective Action(s): Please ensure that all cold potentially hazardous food is stored at or below 4C at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 2 handwash sink in place. No single use paper towels were present at both handwash sinks. A small container of sanitizing solution was placed inside 2nd handwash sink and sink was not readily available for handwashing. Staff moved the container out of the sink and restocked the paper towels at the time of inspection. Corrective Action(s): Please ensure that all handwash sink have adequate supply of hot and cold running water, liquid soap and single use paper towels at all time during facility operation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: At the time of inspection, it was noted that back hallway was used for storing pizza boxes & utensils and emergency exit was partially blocked. Corrective Action(s): Please be advised that the approved floor plans do not include back hallway as storage area. Remove any storage containers/pizza boxes that are stored in the hallway. TO BE CORRECTED BY - July 21, 2023 Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep cooler was recorded at an ambient temperature of 17C. Operator called the technician at the time of inspection and will have it repaired later today. Corrective Action(s): Do not store any cold potentially hazardous food in the prep cooler until it has been repaired and able to maintain a temperature of at least 4C or lower. Please notify your district EHO once the cooler has been repaired. Violation Score: 3

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

Comments

Routine inspection conducted. Temperature: - Walk in freezer recorded at -16C - Walk in cooler recorded at 3C - Stand up single door cooler at 4C - Front beverage cooler at 3C - Hot holding units not in use. Storage: - General food storage practices were satisfactory. - All food products were stored at least 6 inches off the floor. - Food was properly covered inside the refrigeration units. Sanitation and Maintenance: - 2 handwash sink and 3 compartment dishwashing sink in place. - 200ppm bleach solution recorded in multiple spray bottles throughout the facility. Good. - General sanitation was okay but can be improved. - Washroom was maintained in good sanitary condition. - Mechanical traps were observed. - No signs of pest activity noted. Administration: - Operator has valid FOODSAFE Level 1 certificate (Exp July 5, 2028) - Operating permit posted at the front. Actions required: - Maintain temperature logs for all refrigeration units. - Discuss thawing methods with your staff and have them properly trained.