INSPECTION REPORT Health Protection DSOG-ARBUT7

PREMISES NAME Pizza Plus 96		Tel: (604) 587 4992 Fax:
PREMISES ADDRESS 12050 96th Ave Surrey, BC V3V 1W3		INSPECTION DATE September 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vijay Kumar Chela		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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza slices stored inside the hot holding unit was measured at 24C. The hot holding unit setting was set to low. Corrective Action(s): The operator discarded the food items. Increase the temperature of the hot holding unit to > or = 60C. Keep hot potentially hazardous food items at > or = 60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Double stacking of food items inside the walk in cooler. 2) Dry food items (ie flour, spices) stored uncovered in dry storage room. Corrective Action(s): 1) Do not double stack food items. Cover all food items with plastic wrap or proper lids. 2) Store dry food items inside carts with proper lids. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. Please note that you are running low on hand soap. Refill the hand soap dispenser. - All coolers (walk in, prep, upright) < or = to 4C. - All freezers (chest) < or = to -18C. - Please begin a temperature log for all coolers and freezers to monitor for temperature. Template was given to the operator. - Most food items are stored in plastic insert containers with lids - Three compartment sink available for manual dishwashing. Bleach sanitizer available. Please follow the proper procedure: 1) wash 2) rinse 3) sanitize 4) air dry. Do not store dirty plates inside the sanitizing compartment. This compartment is designated for only sanitizing purpose. Provided the operator with the Fraser Health manual dishwashing poster. - Surface sanitizer available in spray bottles at 100 ppm bleach solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection.