INSPECTION REPORT Health Protection YTAN-BRPU9E

PREMISES NAME Pizza 85		Tel: (604) 594-9999 Fax:
PREMISES ADDRESS 8553 132nd St Surrey, BC V3W 4N8		INSPECTION DATE July 20, 2020	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) Kautik Bhalla & Navneet Singh Mutti		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Floorplan still needs to be submitted for the changes in the bar area. - Lightbulb in walk-in cooler still needs a protective shatterproof cover. Corrective Action(s): Correct by: 1 week Violation Score: 5 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Potato/vegetable slicer attached to wall is dirty and not used. Corrective Action(s): Remove slicer from the wall. Correct by: 1 week Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Routine inspection # YTAN-BRHTSX of Jul-14-2020 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: - Dough mixer, dough sheeter, and vegetable slicers were observed to be caked with old food-debris, and staff stated they were not used today. - Clean cutting boards were stored behind the faucet of the food prep sink, which can potentially be contaminated by splashing. - Dry ingredient bins were dirty. Correction: - As previously discussed, do not leave equipment dirty overnight. Food equipment must be cleaned after each use. - Store all clean equipment in a designated clean area. - Dry ingredient bins must be cleaned and sanitized once a week. Correct by: Immediately

Comments

- Hand sink in the bar is now easily accessible. Both hand sinks (kitchen and bar) were properly supplied with liquid soap and paper towels. **Ensure paper towel dispenser is in use and in working condition. - All food items stored in coolers were properly covered. - Top right portion of the pizza prep cooler was not being used to store any food items. Good. Remember not to use this portion, as it is not capable of maintaining temperatures at 4C or colder. Other portions of this cooler were measured to be below 4C. - Bleach sanitizer solution was available in sanitizer bucket at 200 ppm (chlorine). - Deep cleaning in kitchen has been completed. Food equipment, ventilation canopy, insides of coolers, dry ingredient bins, and floors and walls observed to be in sanitary conditions at time of inspection. Reminder that food processing equipment (vegetable slicers, dough mixers/sheeters) must be cleaned and sanitized after each use, and deep cleaning in kitchen must be done at least once a week. - All clean equipment properly stored in designated clean areas. - Sinks (food prep and three-compartment sink) were maintained in sanitary conditions - Ensure to submit an updated floor plan for the bar area.