INSPECTION REPORT Health Protection DSOG-AVCVDF

PREMISES NAME Top Quality Pizza		Tel: (604) 589-0010 Fax:
PREMISES ADDRESS 9540 120th St Surrey, BC V3V 4C1		INSPECTION DATE January 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Amarjit Singh Dhillon		NEXT INSPECTION DATE 6 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 = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The surface sanitizer at the prep table had 0ppm chlorine solution. Corrective Action(s): The operator prepared new surface sanitizer at 100ppm chlorine solution to properly sanitize food contact surfaces. The kitchen had three other surface sanitizers available in spray bottles. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: There was no FOODSAFE certified staff at the time of the inspection. Corrective Action(s): Ensure that the owner with FOODSAFE certificate is working or at least one FOODSAFE certified staff must be working at all times. Date to be corrected: Today and ongoing. Violation Score: 1

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

Comments

- General sanitation is good. - The handwashing station stocked with hot/cold running water, soap, and paper towels. - All coolers (walk in, prep, upright, beverage) at < or = to 4C. - Upright freezer at -20C. - Daily temperature logs were available and kept up to date. No issues with temperature noted. - Hot holding unit in the front serving area measured at 60C. - Two compartment sink available for manual dishwashing. Chlorine sanitizer available at 100ppm concentration with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures. - Surface sanitizer available in labeled spray bottles at 100ppm chlorine solution. Ensure to provide surface sanitizers at each station (ie serving area, main prep area) and use clean wiping cloths. - Dry storage area has sufficient cabinet space and wire racks. - Use pest proof containers for dry food storage with proper lids. - No signs of pest activity at the time of the inspection. Note: Once Operating Permit is received, post in a conspicuous location.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-AVCVDF
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: 0.08 hour Specific comments: All food items audited for trans fat restriction meets the limits set by the Public Health Impediment Regulation.
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