INSPECTION REPORT Health Protection ABAI-BH9T9V

PREMISES NAME Pizza Pizza #553		Tel: (604) 902-1908 Fax:
PREMISES ADDRESS 3 - 4461 Lougheed Hwy Burnaby, BC V5C 3Z2		INSPECTION DATE October 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rajbir Randhawa		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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Noted a partially used bag of chicken stored on the counter at approximately 19.2C - discarded. Staff member said that they were using the chicken but got busy with other orders. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4C when not being used. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted reusable wiping cloths stored on the counter beside the sanitizer spray bottles. B) Inquired about frequency of cleaning for the sheeter. Operator said it is taken apart and cleaned/sanitized twice a week. Corrective Action(s): A) Use single use paper towels to wipe other wise, ensure reusable wiping cloths are stored in a container of sanitizer. B) Operator to ensure the unit is taken apart and washed/sanitized daily until the corporate sanitation plan is reviewed and further instructions are provided to the operator. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the back food preparation area did not have soap, was obstructed by a garbage can and had bagged chicken/meats thawing in it. Staff said they use to hand sink in the front food preparation area for hand washing. Corrective Action(s): Ensure all designated hand wash stations are fully accessible and unobstructed at all times. They are only to be used for hand washing purposes. All hand wash stations are to be equipped with soap, paper towel, hot and cold running water. Each food preparation area should have a conveniently located hand wash station. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Noted a bag of flour and boxes of food on the ground and some boxes of food items in the walk in cooler. Staff member on duty said that they had just received a delivery. The bag of flour and boxes were on the ground from the start of the inspection until the end of the inspection. Corrective Action(s): Do not store foods on the ground. Keep all foods stored minimum 6 inches off the ground. Ensure deliveries are transferred out of boxes and stored appropriately. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Noted a bag of frozen chicken and pepperoni thawing in the hand sink at time of inspection. Corrective Action(s): Frozen potentially hazardous foods are to be thawed under cold running in the designated food preparation sink or in the cooler unit at 4C or less. Do not thaw foods at room temperature. Violation Score: 5 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted a steel wool scrubbing brush stored on the counter beside the pizza prep cooler unit. Staff member said that this is used to clean around the deep fryers. Operator said it is only used to clean the walls and floors and not intended for food equipment. Corrective Action(s): Do not use this item for cleaning any food equipment as the steel wool can get onto equipment and get into foods. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Noted the food preparation sink covered at time of inspection while the hand sink was being used to thaw foods. Corrective Action(s): Keep the food preparation sink uncovered at all times unless it needs to be covered to utilize the counter for food preparation at that time. Once the food preparation has finished the cover should be removed and the food preparation sink should remain accessible for use at all times. Violation Score: 5 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation: Staff wear clean uniforms and hats, however one food handler had a bracelet that was coming into contact with foods during food preparation. Corrective Action(s): Ensure hand jewelry and accessories are removed before commencing food preparation. Bracelets should be removed, covered with long gloves or attached higher up so that they do not come into contact with food. Violation Score: 3

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

Comments

- On site routine inspection conducted of premises to determine compliance with the Food Premises Regulations under the Public Health Act - Hand wash station in the front food preparation area had soap, paper towel, hot and cold running water. Hand wash station in the washroom had soap, air dryer, hot and cold running water. ** Noted staff wear gloves during food preparation. Glove use does not replace proper hand washing. Ensure gloves are removed after each point of contamination and hands are washing before wearing new gloves. - Walk in cooler 4C, prep cooler 3C, two door pop cooler in the front 4C. All cold holding units equipped with thermometers. - Pop cooler in the back 8C noted only prepackaged non perishable drinks in this unit. Ensure unit is able to maintain 4C or less if perishable items are stored in this unit. - Foods in the inserts in the prep cooler unit approximately 4C to 8C. Ensure the lid for these items are kept closed as much as possible to maintain 4C or less, otherwise, ensure products are turned over within 2 hours. - Discussed refilling of inserts at time of inspection. Ensure inserts are not 'topped up' with food. - Walk in freezer -16C, under counter two door freezer beside deep fryer used to store foods for immediate cooking -11C (Ensure frozen potentially hazardous foods are stored at -18C or less at all times) - Hot holding of pizzas all higher than 60C. - Probe thermometer available to verify internal temperature of foods. Ensure probe is sanitized between uses. - All meats in the premises are precooked and come in precut/sliced. - The vegetables are washed and cut/sliced at the premises. Vegetable slicer appeared clean at time of inspection. Ensure the device is taken apart and washed/sanitized after each use. - All sauces in the premises come in premade. - The premises does not do any cooking and cooling of foods. All foods are cooked per order. Only the pizza is cooked and hot held. - Temperature logs maintained up to date. Discussed corrective actions for some pizzas that were measured at approximately 50C on other days. Operator said the pizzas are usually discarded after 1 hour. Ensure an appropriate thermometer is obtained to take the temperature (ie. display thermometer might not be accurate to surface or internal temperature of the pizzas). ** Operator to ensure the corporate food safety and sanitation plans are on site during operation** - Sanitizer at the source and in spray bottles 200ppm. - Reviewed manual ware washing procedures at time of inspection - no concerns. 3 drain plugs available. - Overall general sanitation satisfactory. Food debris on floor appeared to be from daily food preparation. - No obvious signs of pest activity noted at time of inspection. Back door was closed at time of inspection. Follow all recommendations made by technician. - Health permit posted in a conspicuous location at time of inspection.