INSPECTION REPORT Health Protection ALUI-B2DQFV

PREMISES NAME Kwantlen Pizza Sweets & Snacks		Tel: (604) 543-7600 Fax:
PREMISES ADDRESS 108 - 15122 72nd Ave Surrey, BC V3S 2G2		INSPECTION DATE July 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Satinder Singh		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # ALUI-B2BQJK of Jul-03-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff do not know how to properly wash dishes. Asked two staff members to show me how they wash dishes: they took a dirty sponge from a bucket of soapy water, scrubbed the dirty pan in the first sink, rinsed the soap off in the second sink, and then put the dish on the drying rack. This is NOT the proper 3 compartment sink method. Correction: Discussed with operator on site : 1) Scrape off food from all dirty dishes before placing in sink. 2) Staff must fill the first compartment with soap and warm water and wash the scraped dishes. 3) Rinse the soap off in the second compartment 4) Fill the 3rd compartment with a mixture of bleach and water (use 1/2 tsp bleach per 1 liter of water). Submerse dishes in this solution for at least 2 minutes. 5) Air dry dishes If the staff who are washing the dishes do not know how to properly follow this method, further enforcement action will be taken (ie. closure/tickets) until they do.

Comments

All handsinks equipped with liquid soap, paper towels, hot/cold running water All foods in walk in cooler and on the racks in the dry storage area are now covered Did not observe any garbage bags being used to cover food items Walk in cooler is a little cluttered (operator said he has received two weeks shipment of food instead of one)-- vegetable ghee probed at 2.5 deg C and tray of vegetables probed at 3 deg C. Ensure to keep all foods off the floor and do not store cardboard boxes on the top shelves. Cleaning has greatly improved in the following areas: area beside dishwashing sinks, dry storage floors, ventilation fumehood, and pizza oven racks Asked staff member to demonstrate how to properly wash dishes, and he was able to show me the proper 3 compartment sink method. Ensure ALL staff are always familiar with this process. Dishwashing sign provided