INSPECTION REPORT Health Protection JELR-BH2SSV

PREMISES NAME Uptown Pizza		Tel: (604) 385 4455 Fax:
PREMISES ADDRESS 15150 N Bluff Rd White Rock, BC V4B 3E5		INSPECTION DATE October 17, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Inderjit Parmar		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Procedures for chicken wings have changed. Corrective Action(s): Provide written updated food safety plans to Fraser Health for review. Include corrective actions. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Seal wall behind hand sink so it is impervious to moisture and can be cleaned. Correct no later than January 1, 2020. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Corrective Action(s): Provide written sanitation plan for staff to follow for sanitizing bowls, utensils, and equipment. Include use of quats sanitizer and chlorine sanitizer (in sink). Violation Score: 1

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

Comments

Follow up inspection. *Dishwasher sometimes reaches 71 C inside of the machine (when 90/91 C shown on the gauge). Recommend that you check with manufacturer regarding maintenance of the machine. All dishes and utensils MUST be sanitized after they have been washed and rinsed. If the dishwasher cannot sanitize, then use chlorine bleach (1tsp domestic bleach in 1 liter of water 100-200 ppm chlorine or use 200ppm quats sanitizer as per label on bottle). Standard middle sink (up to marking) with 60 mL added resulted in 100ppm chlorine. Soak for 2 minutes and air dry. *Operator would like the option to discontinue use of the dishwasher to sanitize. Application submitted and approved conditional to use of disposable plates, cups, and cutlerly only for customers (Single Service Utensils only). * Provide a written sanitation plan (or poster) for staff to follow to make sure they are aware of how to sanitize the utensils - see above. * Procedures for chicken wings have changed - see above. * Operator has a valid Food Safe certificate (2023).