INSPECTION REPORT Health Protection YTAN-C4FU6P

PREMISES NAME Canadian Surrey Veggie Pizza & Curry House		Tel: (604) 593-1110 Fax:
PREMISES ADDRESS 106 - 8077 King George Blvd Surrey, BC V3W 5B4		INSPECTION DATE June 29, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Rajinder Singh Aulakh		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the kitchen for sanitizing food-contact surfaces. Corrective Action(s): Operator prepared fresh sanitizer solution at time of inspection. 100ppm chlorine detected. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink in kitchen was missing paper towel. Corrective Action(s): Corrected at time of inspection. Ensure the hand washing sink is always supplied with paper towels, liquid soap, and hot and cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: - Tomatoes were draining in three-compartment sink with dirty dishes. - Some food items stored in pizza prep cooler and walk-in cooler were not covered. Corrective Action(s): - Do not store dirty dishes in the sink when food is being prepared/washed. When sink is being used for food preparation, ensure the sink is first washed, rinsed, and sanitized. - Ensure all food items are stored properly covered to prevent from potential contamination. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning required in facility, including but not limted to: - All door handles, doors, and door seals of coolers and freezer - Inside of pizza prep cooler - Insides of all dry storage cabinets - Ventilation canopy above pizza oven - Floors in hard to reach corners and under equipment Corrective Action(s): Deep clean all areas/items noted above. Correct by: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): - Newspaper used to line carts. - Tin can being reused for scooping dry ingredients Corrective Action(s): - Do not use newspaper to line equipment/surfaces, as all surfaces must be smooth, durable, and easily cleanable. Newspaper removed at time of inspection. - Do not reuse tin cans, as these items cannot be properly cleaned and sanitized and are meant to be single-use items. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Faucet joint at three-compartment sink was taped with foil. Corrective Action(s): Operator stated this faucet was leaking and plumber did not have the part to repair it. Remove foil and repair leak. All equipment must be in good working conditions and must be easily cleanable. Correct by: 2 weeks Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Employee onsite did not have FoodSafe Level 1. Corrective Action(s): At least one person onsite must be FoodSafe certified at all times. Operator has FoodSafe Level 1 and arrived at facility during inspection. Violation Score: 1

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

Comments

- Hand sink was supplied with hot and cold running water and liquid soap. - Sink drain plugs available for three-compartment sink. - All coolers were measured at 4C or colder - Freezer temperature satisfactory - Discussed procedures for manual warewashing and cleaning in place for larger equipment. Reviewed that all items must be 1) washed with hot, soapy water 2) rinsed with hot clean water 3) sanitized (with 100ppm - 200ppm bleach sanitizer) 4) air-dried.