INSPECTION REPORT Health Protection JCHW-AVKR3H

PREMISES NAME Freshslice Pizza (King George Blvd)		Tel: (778) 565-4122 Fax:
PREMISES ADDRESS 119 - 7218 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inderjit Sidhu		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle tested at approximately 10,000ppm using Extra High Level QAC Test Strip. Corrective Action(s): Quats sanitizer in excess of 400ppm may be toxic for human health. Sanitizer spray bottle was diluted to 200ppm at the time of inspection. Label states to add 2mL concentrate to 1L of water to prepare 196ppm sanitizing solution. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep cooler door seals are broken and need to be replaced and or properly repaired. Cooler unit was at 5C-6C. Corrective Action(s): Door seals must either be properly repaired or replaced to prevent loss of cold refrigeration air. Cooler unit may also need to be serviced to ensure foods are maintained at or below 4C at all times. Correction date: 1 month Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No FoodSafe Level 1 or equivalent staff on-site at the time of inspection. This is a repeat infraction. Corrective Action(s): At least 1 FoodSafe Level 1 or equivalent staff member must be present at all times while the facility is in operator. Any future incidences where no FoodSafe Level 1 or equivalent staff are present on-site will result in the issuance of a violation ticket. Violation Score: 1

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

Comments

-Walk-in cooler was at 3C. -Pizza prep cooler was at 4C (top) and 5C-6C (bottom). -Upright freezers were at -10C (single door) and -15C (three door). -Temperatures are checked and recorded daily. Temperatures appear to be identical for each day during the previous week - ensure staff are properly checking and recording cold holding unit temperatures. -Pizza stored at ambient temperature time tracked on a white board - items are discarded after 2 hours. -Cleaning and sanitizing carried out in 3-compartment sink. Sink plugs available. Ensure staff are properly mixing the sanitizer solution. -Wooden serving board are used with a piece of wax paper and board is disinfected with spray sanitizer after each use. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -General sanitation satisfactory at the time of inspection. Some additional cleaning required on the underside of the shelving units in the walk-in cooler. -Some fruit fly activity was detected by the salad spinner components above the 3-compartment sink. -Washroom clean and sanitary. -Random inspections may be carried out to verify facility has FoodSafe Level 1 staff on-site at all times. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AVKR3H
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Facility does not use margarine. Oil is trans fat free. Other foods meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment