INSPECTION REPORT Health Protection 261242

PREMISES NAME Freshslice Pizza (Market Way)		Tel: (604) 769-1515 Fax:
PREMISES ADDRESS 3 - 45590 Market Way Chilliwack, BC V2R 0M5		INSPECTION DATE May 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) S M Eleazar Rashid Efan		NEXT INSPECTION DATE May 25, 2023
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1. The prep cooler (in the front of the store) storing potentially hazardous foods such as cheese, chicken, beef, and vegetables were measured between 4.9°C - 6.1°C. -Cheese was measured at 6.1°C internally -Pepperonie slices were measured at 4.9°C. 2. 2x smaller fridges were measured at 6°C in ambient air temperature. Corrective Action(s): 1. Ensure the prep cooler can maintain internal temperatures of cold foods at 4°C or below. To be corrected by 30-May-2023. 2. Fix/adjust the temperature to maintain 4°C or below. To be corrected by 30-May-2023. Violation Score: 25

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

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

Comments

-Handwashing station was equipped with soap, paper towel, cold/hot running water -QUAT sanitizer spray bottle was measured at 200ppm -Walk-in cooler/freezer were measured at 4°C and -18°C. →Discussed adjusting temperature knob →Bringing out only the necessary amounts of foods for the rush hours and storing bulk items in the walk-in cooler →Discarding the potentially hazardous foods after lunch rush. -The front display pizza storage area is on a timer (2hrs). The leftover pizza will be discarded after the time limit (2hrs). -No evidence of pest activity observed at the time of inspection.