INSPECTION REPORT Health Protection JELR-CWVU65

PREMISES NAME Blue Heron Pizza Co		Tel: (778) 859-2295 Fax:
PREMISES ADDRESS 312 - 5000 Canoe Pass Way Tsawwassen, BC V4M 0B3		INSPECTION DATE October 23, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pushpinder S Dullat		NEXT INSPECTION DATE 4 Months
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: Microwave and toaster oven located in back storage room next to washroom and electrical panel. Corrective Action(s): Move microwave and toaster oven to main kitchen as previously requested. Violation Score: 1 208 - Foods obtained from unapproved sources [s. 11] Observation: Food from supplier does not have ingredient information. Corrective Action(s): Food from supplier to have required food labelling (ingredients, etc.) Keep receipts. Violation Score: 3

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

Comments

Routine check. Operator on site has Food Safe (or equivalent to Food Safe) certificate. Watch date and renew before expiry (2024). Keep food safety plans on site. Update if there are any changes. **Ingredient information, dates, etc. must be provided by approved food supplier as previously discussed - see above. Receipts to be kept on site or to be available. Keep temperature records for food and coolers. Coolers - walk in, prep, reach in, display - temperatures below 4C /40F - good. Freezers - satisfactory. Hot holding pizza slices - food safety plan is to discard after 2 hours (food temperature about 130F). ***Time tracking to be done for pizza slices - today operator on site keeps track. Move microwave, etc. to main kitchen - see above. Hand washing stations - have hot/cold water, liquid soap, and paper towels. Quats sanitizer is at 200ppm. Commercial dishwasher has a final chlorine sanitizing rinse of 50ppm - good. Cleaning and organizing - follow a written, routine cleaning schedule. No obvious signs of pests. Door to staff washroom is closed. Copy of report to be emailed.