INSPECTION REPORT Health Protection AHEN-CKZUFV

PREMISES NAME Elvis Pizza		Tel: (604) 581-2814 Fax:
PREMISES ADDRESS C/D - 14916 104th Ave Surrey, BC V3T 1W8		INSPECTION DATE November 9, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hamid Ahsraphijou		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the back area lacked paper towels. Paper towels were jammed in the dispenser in the staff washroom. Corrective Action(s): Operator re-stocked paper towels into the dispenser at the handsink near the 2-compartment sink. Operator enabled access to paper towels via the dispenser in the staff washroom. Ensure all handsinks are supplied with liquid soap, hot and cold running water, and single-use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A hole was observed in the wall at the 2-compartment sink. Corrective Action(s): Seal the above-noted area to prevent a hole in the wall; Correct within 2 weeks. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator informed they still need to renew their FOODSAFE Level 1/equivalent course training. This is a repeat violation. Corrective Action(s): Operator is to renew their FOODSAFE Level 1 or equivalent course training by successfully completing a FOODSAFE Level 1 or equivalent course; Correct by December 9, 2022 and provide an update to the district Environmental Health Officer. Violation Score: 1

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

Comments

Handsink in the front prep. area was supplied with liquid soap, hot and cold running water, and single-use paper towels. Operator was observed properly washing his hands. Walk-in-cooler, both pizza prep. coolers and beverage coolers (for pop storage) were at or below 4 degrees C. Refrigeration units containing cold potentially hazardous food were equipped with thermometers. Chest freezer and three upright freezer temperatures were satisfactory. Food products were covered in storage areas. It was reviewed to clean in-use preparation utensils (e.g. tongs, knives to slice pizzas) and dough mixer at least every 4 hours between use and after final use each day. 100-200 ppm chlorine sanitizer was available inside a labelled spray bottle. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Front and back doors were closed between use. No signs of recent pest activity were evident at the time of inspection. Operator informed they are planning to repaint the walls in the food service establishment and upgrade the flooring finishing early next year. Please provide a finishes schedule to the district Environmental Health Officer for health approval prior to making changes to the food premises. All finishes are required to be smooth, durable, easy to clean, non-toxic, and impervious to moisture. Finishes should also be light coloured. Wall paneling that is easy to clean (e.g. wall tiles, FRP board, or stainless steel wall paneling) is recommended as a back-splash at the 2-compartment sink. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the district Environmental Heath Officer.