INSPECTION REPORT Health Protection MBEK-CXNTYD

PREMISES NAME Pizza 64 #10		Tel: (604) 918-1818 Fax:
PREMISES ADDRESS 103 - 15230 84th Ave Surrey, BC V3S 2N1		INSPECTION DATE November 17, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Sukhdeep Gill		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 39

Critical Hazards: Total Number: 4

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Chicken wings that were cooked/reheated at the time of inspection did not achieve a minimum internal temperature of 74 degrees C or more upon completion of cooking/reheating at the time of inspection. Thickest piece of chicken measured 63 degrees C internally. Corrective Action(s): Chicken wings were cooked/reheated for a longer period of time and achieved a minimum internal temperature of at least 74 degrees C or more. Ensure food safety plan is followed and critical limits for cooking and reheating are met to limit the potential for foodborne illness. Note: Staff unable to verify if wings are purchased pre-cooked. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): None of the three compartment sink drain plugs available on site are able to effectively stop water to allow for proper manual warewashing. Corrective Action(s): Three appropriate drain plugs that are capable of effectively stopping water were obtained during the inspection. Three compartment sink was set up for manual warewashing at time of inspection (100 to 200 ppm chlorine bleach sanitizer was prepared in third compartment. Detergent available for washing--1st compartment). Equipement and utensils were resanitized as a precaution at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): 1. Front hand washing station lacked paper towels. 2. Back area hand washing station lacked liquid soap. Corrective Action(s): Paper towels and liquid soap provided for the above-noted hand washing stations, respectively. Note: Soap and paper towel dispensers for the washroom hand sink were empty; however, soap and paper towels were available nearby at this hand sink. Dispensers refilled during inspection. Ensure all hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels at all times in order to facilitate proper hand washing. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employee observed handling telephone and POS, then proceeding to work with dough without washing hands in between. Corrective Action(s): *CORRECTED* Employee directed to properly wash hands. Ensure hands are being washed properly at proper times to avoid potential contamination of food and food contact surfaces/equipment/utensils. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer in labeled spray bottle exceeded 200 ppm chlorine bleach (test strip was bleaching out). Corrective Action(s): Food contact surface sanitizer was diluted and tested at 100 to 200 ppm chlorine bleach. Ensure sanitizer is always available at safe and effective concentrations for food contact surfaces, utensil, and equipment. It is recommended to obtain test strips to verify concentrations. High concentrations may leave residues that are unsafe for food contact surfaces. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Several small flies observed in the following areas: - Near freezer - Near 3-compartment sink - In washroom (near hand sink and mop sink) Corrective Action(s): Ensure safe and effective measures are taken to control fly populations. Pest control services may be required. Date to be corrected by: November 24, 2023. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Front hand washing sink is draining slowly; water is accumulating at a rapid rate in the hand basin when in use. 2. None of the sink plugs on site are capable of effectively stopping water at three compartment sink. 3. Faucet handle for back area hand washing station is slightly loose. 4. Paper towel dispenser at front hand washing station is not functional. Corrective Action(s): 1. Ensure water is effectively draining from the front hand washing station basin. Date to be corrected by: November 20, 2023. 2. Sink plugs that are effective and in good working order were obtained at the time of inspection. 3. Ensure faucet handle is tightened at the above-noted hand washing station. Date to be corrected by: November 20, 2023. 4. Ensure a functional paper towel dispenser is in place and filled with paper towel at the above-noted hand washing station. Date to be corrected by: November 24, 2023. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: No liquid soap dispenser available at back hand washing station. Corrective Action(s): Install a liquid soap dispenser with soap at this hand washing station to facilitate proper hand washing. A jug of soap was placed near sink in the interim. Date to be corrected by: November 20, 2023. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Only staff member on site at time of inspection was not able to provide proof of valid FOODSAFE Level 1 or equivalent. Corrective Action(s): Manager arrived during inspection; FOODSAFE Level 1 certificate valid to November 22, 2027. Ensure that at all times, at least one staff on duty has valid FOODSAFE Level 1 or equivalent certification. Violation Score: 1

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezer at -18 degrees C or less. Hot holding internal food temperature at 60 degrees C or more. Thermometers in place for hot and cold holding units. Three compartment sink is supplied with hot and cold running water. Bleach water sanitizer available in spray bottle at 100 to 200 ppm chlorine (diluted to correct concentration at time of inspection). Staff unable to locate functional probe thermometer at time of inspection. Ensure probe thermometer is obtained today.