INSPECTION REPORT Health Protection JCHW-AYEQPX

PREMISES NAME Scott Hill Pizza (137th St)		Tel: (604) 584-1175 Fax:
PREMISES ADDRESS 1110 - 7330 137th St Surrey, BC V3W 1A3		INSPECTION DATE May 3, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kashmiro Atwal		NEXT INSPECTION DATE May 10, 2018
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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable cutter was found to have dried food debris from the previous day. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Some equipment may required additional presoaking to loosen up dried food debris. Vegetable cutter was cleaned and sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unfinished wooden surface was removed and has been reinstalled by the pizza oven. The wooden board is used as a cutting surface. Corrective Action(s): All surfaces must be smooth, non-absorbent and easily cleanable. If the wooden surface is required as a cutting surface, it can be painted/finished off. Correction date: 1 week Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Door seal for the walk-in cooler is broken and requires repairs or replacement. Corrective Action(s): Ensure door seals are maintained in good condition to prevent cold refrigeration air from escaping the cooler unit. Correction date: 1 month Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer pail was not labelled at the time of inspection. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Violation Score: 3

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

Comments

-Facility is currently trying an earlier opening of noon. -Walk-in cooler was at 4C. -Pizza prep cooler was at 2C (top) and 4C (bottom). -Prep cooler by oven was at 4C (bottom). Top is not being used. -Chest freezer was at -18C. -Facility may use the hot holding unit in the future to sell pizza by the slice. Hot holding unit must either be able to maintain temperatures at or above 60C or a written time tracking method must be used to ensure items are not stored between 4C to 60C for more than 2 hours. -Bleach sanitizer was prepared in the 3-compartment sink at the time of inspection and tested at 100ppm. To prepare 100ppm bleach, add 15mL (1 tablespoon or approximately 1/2 cap) of bleach per liter of water. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer pail prepared at the time of inspection. Solution was tested at 200ppm. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Dry ingredient scoops stored in a sanitary manner. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Any fly tape used in the facility cannot be located over food preparation or food storage areas. -Washroom clean and sanitary. -Staff member FoodSafe Level 1 valid until November 6 2022. -Please contact the inspector if you have any questions or concerns.