INSPECTION REPORT Health Protection ABAI-B3AQR3

PREMISES NAME Freshslice Pizza		Tel: (604) 251-7444 Fax: (604) 251-6727
PREMISES ADDRESS 1610 Ingleton Ave Burnaby, BC V5C 5R9		INSPECTION DATE August 3, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ray Russell		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap available at hand sink beside the two compartment sink. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted back door beside two compartment sink was open at time of inspection. Corrective Action(s): Keep back door closed or install a screen to prevent the entry of pests. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Noted exposed concrete in production area as well as the receiving and storage/warewashing area on either side of the production area. 2) Unable to determine if all lights in receiving/storage/production/warewashing areas had protective barrier due to ceiling height. Corrective Action(s): 1) Repair/replace flooring as needed. There should be no exposed concrete or cracked/broken tiles/flooring. All surfaces are to be smooth, durable and washable. 2) Ensure all lights in the receiving/storage/production/warewashing areas have protective barriers (ie. covers or sleeves) to protect food from contamination in case bulbs break. Violation Score: 5

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

Comments

- Premises is a manufacturing facility that provides dough and cleans all the pizza pans for the freshslice stores. Cleaning of pans is done every 6 months as per the approved corporate sanitation plan. - Walk in cooler 4C, small cooler unit for yeast 4C, Walk in freezer units x2 -14C and -18C. - Hand wash stations in staff washroom and receiving area fully equipped. See violation code 401 re: hand sink in warewashing area - Staff in production area wear gloves, hair nets and white coats. They are expected to wash hands prior to entering the production area (from either the receiving or ware washing areas - each located on either side of the production area). - All stored foods were covered and stored off the ground - Quat sanitizer available on site. Ensure sanitizer is used as per manufacture's instructions and test strips are used to verify concentration of sanitizer solution. *All food equipment used throughout the day should be taken apart and thoroughly washed and sanitized minimum once every 4 hours* - High temperature dishwasher achieved 71.5C (with min/max probe thermometer). - No obvious signs of pest infestation at time of inspection. Operator informed that they discontinued pest control contract/services but do self monitoring. Highly suggest obtaining pest control contract due to nature of operation (production plant, food premises...etc) and as premises has had history of pest activity. See violation code 305 re: back door - Overall general sanitation satisfactory. Operator informed that Saturdays (tomorrow) are the deep cleaning days and no production is done.