INSPECTION REPORT Health Protection KLAI-D3ATJ2

PREMISES NAME Kwantlen Pizza 56		Tel: (604) 533-3279 Fax:
PREMISES ADDRESS 101 - 19897 56th Ave Langley, BC V3A 3Y1		INSPECTION DATE March 12, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parminder Kaur Walia		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Meat sauce was noted at 10C in the hot hold unit. Corrective Action(s): All cooled food intended for hot holding must be reheated to 74.0C either by microwave or stove top or any other quick cooking methods prior to placing into a preheated hot hold unit. Staff removed the meat sauce and reheated the sauce in the microwave during the inspection. 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: 1. Front reach-in prep cooler was noted with an internal ambient temperature of 12.1C. 2. Paper towel dispenser noted broken in the staff/ customer washroom. Corrective Action(s): 1. Operator and staff was aware that the unit is broken. No cold potentially hazardous food was being stored in this unit. Operator has called in the machine for servicing. 2. Paper towel is made available however paper towel must be stored protected to prevent potential contaminating of the hands after cleaning. Date to be corrected by: March 14, 2024 Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washroom, accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units (except for unit noted in violation above) were at 4.0C or below. All freezer units were at -18.0C or below. Proper dispensers noted available for bulk food containers. Food contact items were sanitary and in good condition. Sanitizer spray bottle and container available for in-use wiping cloths - 200 PPM chlorine residual detected. 3-compartment sink was set-up for manual warewashing. 100 PPM chlorine residual was detected in the sanitize basin - excellent. Dishmachine not in-use. Facility only uses the 3-compartment sink for manual warewashing. This is acceptable as the dinning area can only accommodate 8 dine-in customers. No signs of pest activities noted during the inspection. Staff (onsite at the time of inspection) has a valid FOODSAFE level 1 equivalent certificate. Note: Operator is planning to install new cooking equipment in the back of house kitchen area. Please submit an updated floor plan for review and approval prior to installing new equipment.