INSPECTION REPORT Health Protection JCHY-CRMQLG

PREMISES NAME Kwantlen Pizza (28th Ave)		Tel: (604) 720-2752 Fax:
PREMISES ADDRESS 104 - 19140 28th Ave Surrey, BC V3S 0B3		INSPECTION DATE May 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Avtar S. Maghera		NEXT INSPECTION DATE May 17, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Containers of gulab jamen and barfi in the front display cooler stored at 8.3C air ambient temperature. Operator informed it was made on May 4, 2023 and stored in the display cooler. Operator did not pull the product out of the display cooler since it was made and packaged. Corrective Action(s): Discard the aformentioned items. All cold potentially hazardous foods must be stored at 4C or lower. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1 tray of rice, 2 trays of butter chicken sauce measured at 38.3C, 36.6C, and 45.6C internal temperature. Operator informed that it was made 2 hours ago. Corrective Action(s): Reheat the aformentioned food items to an internal temperature of 74C or higher. All hot potentially hazardous foods must be stored at least 60C or higher. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Can opener blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioned item. Can opener blade must be cleaned and sanitize after each use or ever 2 hours of continuous use which ever is lesser. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer available at the cookline. Corrective Action(s): Prepare chlorine sanitizer for the cookline area to measure between 100-200ppm to ensure food contact surfaces are cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Observed frozen fish in the chest freezer in the dry storage area to be uncovered. Several containers in the walk-in cooler observed to be uncovered. Corrective Action(s): Ensure all food is covered to prevent possible cross-contamination. Corrected by: Today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Exposed wood shelving units observed in the dry storage area upstairs. Corrective Action(s): Seal exposed wood areas. All surfaces must be non-porous and easily cleanable. Corrected by: May 17, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front display cooler for sweets measured at 8.3C air ambient temperature. Corrective Action(s): Service the cooler to measure at least 4C or lower. Do not use the cooler to hold cold potentially hazardous foods until it is able to hold an air ambient temperature of 4C or lower. Corrected by: May 17, 2023. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): No staff on-site with valid FOODSAFE Level 1 during operation. Corrective Action(s): Ensure at least one staff must be on-site with valid FOODSAFE Level 1 during normal operation. Violation Score: 1

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

Comments

Routine Inspection conducted today. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine spray bottles at 100ppm observed in the pizza area. 3-compartment sink available for manual warewashing. Ensure staff is aware of proper manual warewashing. Purchase drain plugs for 3-compartment sink. Prep coolers, walk-in cooler measured at 4C or lower. Chest freezers measured at -18C or lower. Exhaust hood in satisfactory condition. Overall, facility is well organized.