INSPECTION REPORT Health Protection KLAI-CCMST6

PREMISES NAME Pizza Knight		Tel: (604) 372-3777 Fax:
PREMISES ADDRESS 106 - 19161 Fraser Hwy Surrey, BC V3S 7H2		INSPECTION DATE March 18, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Darvez Jhaj		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] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean cutting boards noted stored on the floor. **Issue corrected during the inspection** Manager removed cutting boards off floor. Will wash, rinse and sanitize before putting away. Corrective Action(s): Store clean cutting boards off the floor and in an area that will ensure that they maintain in a sanitary condition when ready to-use. Store all food and food contact items at least 6 inches off the floor and in a sanitary manner. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Dried on food soil noted on the blade of the meat slicer. **Issue corrected during the inspection** Manager removed all removable part, cleaned, rinse and sanitized the meat slicer during the inspection. 2. An in-use utensil (spoon) stored in dirty water by the reach-in prep cooler. Spoon is changed over once a day as per Manager. **Issue corrected during the inspection** Manager removed the dirty spoon for cleaning. 3. No sanitizer solution was available during the inspection. Manager found a bleach solution in the chemical storage rack but when tested, 0 PPM chlorine residual was detected. As per Manager, they just ran out of bleach. **Issue corrected during the inspection** Manager purchased a bottle of bleach during the inspection and created a chlorine solution - 200 PPM residual tested. Solution was transferred to a spray bottle for use. Corrective Action(s): 1. Ensure to disassemble, wash, rinse and sanitze the meat slicer after every use. 2. All in-use utensils must be changed frequently, every 2 hours or when dirty, to avoid the growth and harbourage of bacteria. 3. Must have sanitizer solution readily availble in a spray bottle or container to sanitize countertops, food contact surfaces and to sanitize clean-in-place equipment that do not fit in the dish machine. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted today. Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All cold hold units were at ≤ 4C during the inspection. Freezer unit was at ≤ -18C during the inspection. Thermometers noted in all cold hold units. All food stored protected/ covered. No signs of pest noted. Manager's FOODSAFE level 1 verified - expires September 30, 2026. Note: Dishmachine will not start up during the inspection. Taking a much longer time then usual to get started as per Manager. Manager will call in to have the machine service. In the mean time, the 3 compartment sink will be used for washing, rinsing and sanitizing. Manual dishwashing method reviewed with the Manager. When dishmachine is running, ensure it reaches at least 82C at the gauge or 71C at the plate level during the rinse cycle before use. No signature required due to COVID-19 pandemic.