INSPECTION REPORT Health Protection KLAI-CDPSKA

PREMISES NAME Pizza Inn		Tel: (604) 613-3504 Fax:
PREMISES ADDRESS 107 - 19390 68th Ave Surrey, BC V4N 6A9		INSPECTION DATE April 21, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jaspal Baraitch		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel noted in the staff washroom. Staff does not know how to change the paper towel on this dispenser and is waiting for Manager to come back to change the dispenser. For the time being, staff placed a roll of paper towel in the washroom to be used for handwashing. Corrective Action(s): All hand wash station must always be equipped with hot and cold running water, liquid soap and paper towel. This ensures staff can adequately perform handwashing to prevent foodborne illnesses. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Containers of food in the prep reach-in cooler (jalapeno, shredded cheese, cooked chicken, etc.) and 1 container of shredded cheese in the walk-in cooler were stored unprotected. Date to be corrected by: End of today Corrective Action(s): Place a lid/ plastic wrap over the unprotected containers of food in the prep reach-in cooler and walk-in cooler. All food in the refrigeration, freezer and storage units must be stored protected with a lid or plastic wrap to prevent potential cross-contamination of food. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash station in the cooking area (except for unit noted in violation #401) was accessible, equipped with hot and cold running water and single-use paper towel. 3-part sink was set-up with 100 PPM chlorine residual detected in the sanitizing compartment. 100 PPM chlorine residual was detected in a sanitizer spray bottle. Refrigeration units were at ≤ 4C. Please note: During the inspection, the lids of the prep cooler unit were left open for ease of service during the lunch rush. However, when the internal temperatures of the products were taken, they were noted to be slightly elevated (e.g. meat at 5.8C and ham at 5.5C). The lids were closed when this was brought up to the staff. Please ensure do not overfill the product container over the fill line to ensure the cold air current can maintain the temperature of the containers to ≤ 4C. If the lids need to stay open during the lunch rush, close it immediately after the lunch rush finishes, do not have it left open for more than 2 hours. Freezer unit was at ≤ -18C. All foods and food contact items were stored at least 6 inches off the floor. Sanitation and organization noted satisfactory during the inspection. No signs of pest activities noted during the inspection. Staff's FOODSAFE level 1 certificate equivalent verified - expires May 30, 2026.