INSPECTION REPORT Health Protection SDHI-C8CSKM

PREMISES NAME Kwantlen Pizza (28th Ave)		Tel: (604) 720-2752 Fax:
PREMISES ADDRESS 104 - 19140 28th Ave Surrey, BC V3S 0B3		INSPECTION DATE November 1, 2021	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Avtar S. Maghera		NEXT INSPECTION DATE November 09, 2021
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 66

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held pizza probed at 50'C with probe thermometer. Staff mentioned it was made <1 hour ago. Staff increased the temperature of the hot-holding unit for the pizza, which measured at >60'C during inspection. Corrective Action(s): Ensure all hot-holding units are on and able to maintain temperature of 60'C or higher to prevent bacteria growth and/or toxin production. If foods are stored below 60'C for more than 2 hours, they must be discarded. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks in front service area, back kitchen prep area and in staff washroom not adequately supplied. Hand sink in front service area and in kitchen prep area not supplied with liquid soap (wall-mounted dispensers not in good working order). Hand sink in staff washroom not supplied with paper towel. Staff purchased dispensers during time of inspection and placed liquid soap at all handsinks. Paper towel was supplied at the hand sink in the staff washroom. Corrective Action(s): Ensure all handsinks are supplied with liquid soap, paper towel, hot and cold running water at all times to promote adequate handwashing technique and frequency by foodhandlers and to prevent foodborne illness. Violation Score: 25 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff observed wearing gloves but not washing hands at adequate frequency. Staff observed touching their hair, touching cash register and proceeding to touch food. Staff was educated during inspection to change gloves more often and to wash hands at adequate frequencies. Staff was provided handwashing signage during inspection. Corrective Action(s): Ensure all staff is aware of proper glove ettiquette and hand and personal hygeine practices. Gloves must be changed every time the food handler touches their hair, the telephone, cash register or any other contaminated surface prior to handling food. Hands must be washed with liquid soap, paper towel, hot and cold running water each time gloves are replaced. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Multiple bags of onions observed stored directly on the floor in the back storage area 2. Multiple boxes of produce observed stored directly on the floor in the walk-in cooler 3. Bags of lentils observed open in the back storage area 4. Two opened cans of food (tomato sauce and mango) observed in the walk-in cooler 5. Tray of steamed potatoes observed stored on top of garbage can 6. Foods observed uncovered in sandwich cooler in back area and at service area Corrective Action(s): Ensure all foods are protected from contamination at all times following these prevention measures: - All food must be stored at least 6 inches off the floor - All foods must be stored covered, including in all coolers - All opened bags of dry foods must be stored in pest-proof containers or sealed properly - All opened cans of food must be used immediately, discarded after use or the food may be transferred to food-grade material to be stored in the walk-in cooler - Do not store foods near potential sources of contamination (i.e. garbage cans, mops, sinks, washrooms) Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer observed in an open small jug, unlabelled. Staff poured the solution from the jub into a labelled spray bottle during time of inspection. Corrective Action(s): Ensure all chemicals are stored in labelled spray bottles to prevent chemical contamination. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Mutliple stored items in back area not required for food premises (cabinetry and other supplies). Corrective Action(s): Remove all equipment and supplies which are not to be used on the food premises. Ensure all clutter is removed to prevent pest activity/harbourage and to ensure areas are kept in a clean and sanitary manner. Date to be corrected by: November 5th, 2021 Violation Score: 3

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

Comments

Routine Inspection Conducted 1. Temperatures: - Walk-in cooler at 3'C - Sandwich cooler at front at 3'C (top) and 3'C (bottom) - Chest freezer #1 at prep area at -18'C - Domestic freezer #1 at prep area at -18'C - Chest freezer #2 at back area at -18'C - Domestic freezer #2 at back area at -18'C - Hot-holding unit for curry probed at 66'C - Beverage cooler at front measured at 3'C - Thermometers available in all units 2. Sanitation: - General sanitation of premises satisfactory - 3-compartment sink available with drain plugs and bleach - Bleach sanitizer measured at 200 ppm chlorine concentration with test strip - Equipment stored in a sanitary manner 3. Storage: - Dry storage area kept in sanitary manner - Upstairs story area kept in sanitary manner 4. Pests: - No signs of pests during time of inspection - Pest control company contracted to complete inspections every 2 weeks 5. Administration: - FOODSAFE Level 1 trained staff available on premises - Operating permit visible during inspection Notes; - No signature required due to COVID - Inspection report will be emailed to the operator Please contact the health inspector for any questions or concerns.