INSPECTION REPORT Health Protection 242313

PREMISES NAME Pizza Time		Tel: (604) 276-6222 Fax:
PREMISES ADDRESS 20836 Lougheed Hwy Maple Ridge, BC V2X 2R3		INSPECTION DATE April 30, 2018	TIME SPENT 0.65 hours
OPERATOR (Person in Charge) Jagwinder Deol		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 242305 of Apr-26-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed knives that are sitting dirty in shelf - these must sit in sanitizer while not being used. Sanitizer (bleach) bucket holding cloths was 10ppm. Required concentration is 100ppm. Bleach solution must be changed at a more frequent rate (every 2 hrs or less). These cloths also are required to be either thrown out EVERY NIGHT or laundered to bleach at high heat EVERY NIGHT. Recommend to purchase blue disposable cloth wipes instead. Corrected during inspection. Correction: Code 401 noted on Routine inspection # 242305 of Apr-26-2018 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observed no soap at employee handwash station. Corrected during inspection Observed paper towel dispenser not working at employee bathroom Correction: Ensure soap, paper towel are present at handsinks at all times

Comments

Gen: Food Safety plan submitted for marinated tandoori chicken. Marinated chicken will be stored in front cooler not inside walk in cooler Gen: Operator will be purchasing Quat sanitizer to soak knives when not in use. Ensure the blade is fully submerged and quat solution changed every 2 hours. Minimum concentration is 200ppm. *Gen: Purchase quat test strips to monitor concentration Gen: Operator will purchase single use disposable towels Gen: Pizza oven properly covered in walk in cooler Gen: Upright freezer at -19C Gen: Increased illumination now in place at back mixer Gen: Cardboard removed below deep fryer. Tray is now in place Gen: Owner stated he is taking a group course with staff (Foodsafe) in approx 2 weeks.