INSPECTION REPORT Health Protection ABAI-BF4RSP

PREMISES NAME Freshslice Pizza		Tel: (604) 251-7444 Fax: (604) 251-6727
PREMISES ADDRESS 1610 Ingleton Ave Burnaby, BC V5C 5R9		INSPECTION DATE August 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ray Russell		NEXT INSPECTION DATE August 19, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher reached 68.8C max after several runs. Corrective Action(s): Have dishwasher repaired so it is capable of sanitizing at 71C min rinse cycle. Operator said they are not planning to do warewashing of the store pans in the immediate future (ie. old pans with holes being collected and replaced with new pans that dont have holes). Only things requiring washing are the manufacturing equipment which are mostly clean in place with the exception of a few smaller items. Two compartment sink on site. Reviewed manual warewashing procedures at time of inspection 1. wash with soap/detergent and water 2. rinse with clean water 3. sanitize for two minutes with 200ppm quat sanitizer 4. air dry OR put items in the dishwasher and manually sanitize with 200ppm quat sanitizer in two compartment sink then air dry. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No soap available at hand sink beside the two compartment sink. This issue was noted on the previous report. Corrective Action(s): Ensure all hand wash stations are fully equipped with soap, paper towel, hot and cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Noted mice droppings under the pallets and along the walls of the storage areas on both sides of the production room. Corrective Action(s): Clean up all droppings. Report activity to pest control technician. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Noted back door beside two compartment sink was open at time of inspection. This issue was noted on the previous report. Corrective Action(s): Keep back door closed or install a screen to prevent the entry of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A) Noted a puddle on the floor in the dry storage area where the old pizza pans are stored. Water appears to be coming from the side wall of the walk in freezer. No issues with freezer temperature at time of inspection. B) Dishwasher did not achieve minimum 71C sanitizing rinse. See violation code 302 for details. Corrective Action(s): A) Have the freezer repaired/replaced so it does not leak. B) Repair dishwasher so it is capable obtaining minimum 71C rinse cycle. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Noted exposed concrete in production area as well as the receiving and storage/warewashing area on either side of the production area. This issue was noted on the previous inspection report. 2) Unable to determine if all lights in receiving/storage/production/warewashing areas had protective barrier due to ceiling height. Corrective Action(s): 1) Repair/replace flooring as needed. There should be no exposed concrete or cracked/broken tiles/flooring. All surfaces are to be smooth, durable and washable. 2) Ensure all lights in the receiving/storage/production/warewashing areas have protective barriers (ie. covers or sleeves) to protect food from contamination in case bulbs break. Violation Score: 5

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

Comments

- Premises is a manufacturing facility that provides dough and cleans all the pizza pans for the freshslice stores. Cleaning of pans is done every 6 months as per the approved corporate sanitation plan. - Walk in cooler 4C, small cooler unit for yeast 4C, Walk in freezer units x2 -12C and -16C. - Hand wash stations in staff washroom and receiving area fully equipped. See violation code 401 re: hand sink in warewashing area - Staff in production area wear gloves, hair nets and white coats. They are expected to wash hands prior to entering the production area (from either the receiving or ware washing areas - each located on either side of the production area). - All stored foods were covered and stored off the ground - Quat sanitizer available on site. 200ppm in bottle. Ensure sanitizer is used as per manufacture's instructions and test strips are used to verify concentration of sanitizer solution. - Ensure all food equipment used constantly throughout the day is taken apart and thoroughly washed and sanitized minimum once every 4 hours - Operator said they have obtained a monthly contract with a professional pest control company. See violation code 305 re: back door and 306 re: droppings. Follow all recommendations made by technician. - Overall general sanitation satisfactory. ** A follow up inspection will be conducted to check on outstanding items.