INSPECTION REPORT Health Protection TGIL-CFST3L

PREMISES NAME Newton Pizza		Tel: () 543-5555 Fax:
PREMISES ADDRESS 22 - 6828 128th St Surrey, BC V3W 4C9		INSPECTION DATE June 27, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 12

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Garbage bag was used to wrap the cheese container in the walk-in cooler. 1/2 block of cheese was in direct contact with the bag. As garbage bags are not made up of food grade material and can seep chemicals, there is a potential risk of cheese contamination with these chemicals. Staff discarded the potentially contaminated cheese (1/2block) in the garbage bin during inspection. Corrective Action(s): DO NOT USE garbage bags for storing/covering food. Use food grade wraps, lids, containers for food storage. Violation Score: 5

Non-Critical Hazards: Total Number: 3

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Frozen potentially hazardous food such as pizza toppings - italian sauage, pepperoni, bacon etc were stored in walk-in freezer at a temperature of 3C. Please note that it would result in thawing of frozen food. Corrective Action(s): Store frozen potentially hazardous food at a temperature of at least -18C or lower. TO BE CORRECTED BY - June 28, 2022 Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): At the time of inspection, back door was open that could allow the entry of rodents into the facility. Staff closed the door later during inspection. Corrective Action(s): Keep the back door closed to prevent any rodent issues in future. Install a screen door instead to improve ventilation during Summer. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in freezer was noted at a temperature of 3C. Staff stated that the technician will repair the walk-in freezer today. Corrective Action(s): Ensure that the walk-in freezer is maintained at a temperature of -18C or less. TO BE CORRECTED BY - June 28, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. Temperature (coolers to be maintained at 4C or less, freezers at -18C or less, hot holding at 60C or above): - Walk in cooler maintained at 3C. - Sandwich cooler at 4C. - Sandwich cooler (#2) at an ambient temperature of 5.9C during rush hour. The internal temperature of food stored in cooler noted at 4C. - No hot holding at the time of inspection. - Temperature logs were maintained. Keep them up to date. Storage: - All food items were stored at least 6" off the floor. - All food products were found either in original packaging or covered inside coolers. - Storage area was well-organized. Sanitation & Maintenance: - Hand wash station was adequately stocked with hot/cold running water, liquid soap, and air dryer. - Sanitizer spray bottle and sanitizer pail available and the concentration of bleach noted at 200ppm. - 3 compartment sink used for dishwashing. 200 ppm bleach recorded in 3rd sink. - Utensils and tongs were found in sanitary condition. - Washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and air dryer. 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. - Staff has valid FoodSafe Level 1 certificate. Please contact your district EHO prior to making any changes to the food menu and/or renovation.