Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-B8W26J
PREMISES NAME
Lazeez Pizza
Tel: (604) 498-2298
Fax:
PREMISES ADDRESS
303B - 9014 152nd St
Surrey, BC V3R 4E7
INSPECTION DATE
January 29, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mohammad Issaq Rahguzar
NEXT INSPECTION DATE
January 30, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17
Critical Hazards: Total Number: 2
303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation (CORRECTED DURING INSPECTION): 0 ppm chlorine sanitizer was measured in the spray bottle.
Corrective Action(s): Staff member setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) during the inspection.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation: Handsink in the staff washroom lacked hot water at the time of inspection. The temperature of the water was at 28 degrees C from the faucet that is for the "hot" water side.
Corrective Action(s): 1. Make sure the handsink is supplied with hot and cold running water; Correct today. A follow up inspection will be conducted tomorrow.
2. Make sure staff members wash their twice upon using the washroom (at the handsink in the washroom and then again at a handsink in the kitchen) prior to returning to work and handling food/equipment.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): A garbage bag was being used to cover pizza dough in stacked up trays.
Corrective Action(s): Do not use garbage bags to cover food since they may be coated with pesticides and/or odour-suppressing chemicals and may lead to chemical contamination of food. Staff member removed the garbage bag during the inspection. Make sure only food grade materials are used to cover food at all times.
Violation Score: 3

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Spray bottle of chlorine sanitizer was not properly labelled to identify the contents.
Corrective Action(s): Make sure the sanitizer bottle is properly labelled (e.g. as "sanitizer" or "bleach water") to identify the contents; Correct today.
Violation Score: 3

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: In the Operator's absence, none of the staff members on shift had a valid FOODSAFE Level 1/equivalent course certificate.
Corrective Action(s): Make sure at least one staff member has a valid FOODSAFE Level 1/equivalent course certificate in the Operator's absence; Effective immediately. Operator arrived on shift who had a FOODSAFE Level 1 certificate valid until February 2, 2019. It was discussed with the Operator that they are required to maintain a valid FOODSAFE Level 1 certificate as well by either passing a FOODSAFE Level 1 full course or the FOODSAFE Level 1 refresher course prior to the expiration date on their certificate.
Violation Score: 1

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

Handsink near the ware-washing and preparation areas were supplied with liquid soap, hot and cold running water, and paper towels.
Coolers were at or below 4 degrees C.
Coolers were equipped with thermometers.
Freezer temperature was at or below -18 degrees C.
No hot holding of pizza was occurring at the time of inspection.
Hot-held rice was at or above 60 degrees C.
100 ppm chlorine sanitizer was setup in the third compartment of the three-compartment sink.
*Note: Both unscented and scented bleach was present onsite. Make sure only the unscented bleach is used to setup the chlorine sanitizer.
Please contact the district Environmental Health Officer if you have any questions.