INSPECTION REPORT Health Protection TGIL-CAYNP9

PREMISES NAME Pizza 80		Tel: (604) 588-2222 Fax:
PREMISES ADDRESS 101 - 12030 80th Ave Surrey, BC V3W 3M1		INSPECTION DATE January 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gurvinder Chahal		NEXT INSPECTION DATE January 25, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Food debris was observed sticking to the blade and other parts of meat slicer. Meat slicer is generally used to cut raw meat which can harbour bacteria and can potentially cause food contamination when used again. Corrective Action(s): Ensure that the meat slicer is maintained in sanitary condition to prevent the risk of food contamination. Clean and sanitize the slicer with an approved sanitizer between different meat, every 4hours if used continuously and once at the end of the day. TO BE CORRECTED BY - Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Small bowl was observed in one of the dry storage bin being used as a scoop. 2. Food containers were stored on the floor in back storage area. Corrective Action(s): Ensure the food is protected form contamination by following safe food handling procedures. 1. Use proper scoops with handles and store them outside in a sanitary manner. 2. Store food products at least 6" off the floor. TO BE CORRECTED BY - Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings were observed behind white chest freezer. Corrective Action(s): Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. Use proper PPE during cleaning. Contact your pest control company and discuss the issue to implement control measures. TO BE CORRECTED BY - Immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: *REPEATED VIOLATION* At the time of inspection, staff on duty did not have FOODSAFE Level 1 or equivalent. Operator with valid FOODSAFE Level 1 arrived later during the inspection. Corrective Action(s): Ensure that in operator's absence, at least one staff on duty has FOODSAFE Level 1 or equivalent. Schedule your staff accordingly. It is recommended to get your staff FOODSAFE Level 1 certified. TO BE CORRECTED BY - Immediately. Violation Score: 1

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

Comments

Routine inspection conducted at the food facility and the following observations were made during the inspection: Temperature (coolers to be at 4C or less, freezers at -18C or less): - Prep cooler maintained at 4C - Pop cooler at 4C - Walk-in cooler at 4C - Chest freezer at -32C - White stand-up freezer at -18C - Hot holding unit not in use at the time of inspection Storage: - All food items were stored at least 6" off the floor. - All products were found either in original packaging or covered inside coolers. - Storage area was well-organized. - Chemicals and cleaners were stored separate from food preparation areas. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels. - Sanitizer spray bottle available and the concentration of bleach noted at 200ppm. - 3 compartment sink is used for manual dishwashing. Staff demonstrated proper dishwashing steps. Bleach is used in 3rd sink for sanitation step. - Food prep surfaces were maintained in sanitary condition. Pest Management: - Professional pest control company conducts routine checks. - No visible signs of pest activity observed at the time of inspection. - Mechanical traps were present throughout the facility. Administrative: - Operating permit was posted in a conspicuous location. Note: A single burner stove was observed by the pizza oven barely under the oven hood. As per the Operator, no changes were made to the floor plan and stove is ONLY used for boiling lasagna and no other food prep is conducted using the stove. A fire inspection was conducted recently and according to the operator, Fire Inspector was okay with not having stove under the hood. Please email any supporting documentation provided by the Fire Inspector by February 4, 2022.