INSPECTION REPORT Health Protection SDHI-CTGUPS

PREMISES NAME Great Pizza 2 For 1		Tel: (604) 590-0241 Fax:
PREMISES ADDRESS 22 - 12578 72nd Ave Surrey, BC V3W 2M6		INSPECTION DATE July 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kashmir Dhaliwal		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 = 10

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): One container of Bush Brand Orange Red food colouring observed on dry storage shelf on site during inspection. Staff removed the containers of food coloring from the shelf to be discarded/and or returned to the supplier. Corrective Action(s): Do not purchase Bush Brand Orange Red food colouring. Bush Brand Orange Red food colouring is not approved for human consumption as it contains a non-permitted ingredient (INS 122). Ensure to purchase food colourings which are from an approved source and which contain Canadian permitted ingredients. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large pot of cooked curry sauce observed in walk-in cooler and measured at internal temperature of 33.6'C with probe thermometer (calibrated at Fraser Health on June 2, 2023). Staff stated that the sauce was prepared >2 hours ago. Staff voluntarily discarded the curry sauce during inspection. Corrective Action(s): Ensure all cooked foods are cooled from 60'C to 20'C within 2 hours and from 20'C to 4'C within 4 hours (total of 6 hours). Potentially hazardous foods which are not cooled to 20'C within 2 hours of cooking must be discarded. Use available ice wand(s) on site to cool foods fast. In addition, you may transfer large portions of foods to shallow containers and/or store containers of food in an ice bath. Monitor cooked food temperature with available probe thermometer on site. Violation Score: 5

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

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

Comments

Routine Inspection Conducted Observations: - Walk-in cooler at 2'C - Walk-in freezer at -20'C - All freezers at or below 4'C - Sandwich cooler at 3'C (top and bottom) - Hot-held pizza measured above 60'C - Temperature logs are maintained - good! - General sanitation is good during inspection - Hand washing stations are unobstructed and adequately supplied with hot and cold running water, liquid soap and paper towel - 3-compartment sink available with drain plugs and bleach - Bleach sanitizer in pails with wiping cloths measured at 200 ppm chlorine concentration with test strips *Note: ventilation canopy was due for cleaning and maintenance in June. Submit photos of the clean canopy to the health inspector once service is complete. - No signs of pest activity during inspection - All food is stored covered and at least 6 inches off the floor - FOODSAFE Level 1 trained staff is available on site - Permit posted in a conspicuous location on site Notes: - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.