Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C4EU6S
PREMISES NAME
Anand Pizza and Sweet Shop		Tel: (604) 866-9200
Fax:
PREMISES ADDRESS
102 104 - 13245 72nd Ave
Surrey, BC V3W 2N4		INSPECTION DATE
June 25, 2021		TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Shamsher Sandhu		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Dirty wiping clothes were observed lying on multiple prep tables and were used for wipig down the food contact surfaces.
Corrective Action(s): Either use single-use wiping clothes or soak the wiping clothes in sanitizing bucket at all times. Do not leave dirty rags on the prep tables or use them for cleaning.
TO BE CORRECTED BY - Immediately
Violation Score: 3

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature:
- Store walk-in cooler at 4.8C.
- Freezer in back storage area at -10C.
**Thick ice build up was observed in the bottom compartment of the freezer. Consider defrosting/service the freezer.
- Sandwich prep cooler at 4C (bottom) and 6C (top).
- Chest freezer at -17C.
- Prep cooler at 3C (top) and 4.5C (bottom).
- Store front display cooler (sweets) at 3C.
- Temperature logs were maintained and found up-to-date.
**Ensure that temperature of all coolers are maintained at least 4C and freezers maintained at -18C or less.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Sanitizer bucket available for wiping down prep tables and the concentration of chlorine was noted at 200ppm.
- Hot temp dishwasher able to reach 71C at the dish surface.
- 3-compartment sink available for dishwashing larger utensils. Bleach solution (200ppm) used as sanitizer.
**Ensure that all large utensils/dishes/food contact surfaces are washed and sanitized then air dried.
- Washrooms maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
- Vent hood was cleaned and serviced in March 2021.
- Screen door was installed in the back and kept closed.

Storage:
- Flour bags in back storage area were lying on the floor.
** Re-organize the back storage area to ensure that all food items are stored at least 6" off the floor.
- All products were either in original packaging or covered inside coolers.
- Chemicals and cleaners were stored separate from food preparation areas.

Pest Management:
- Professional pest control company conducts routine checks. Last inspection conducted on
- No visible signs of pest activity observed at the time of inspection.

Administrative:
- Operating permit was posted in a conspicuous location.

COVID-19 Safety Plan:
- A copy of COVID-19 Safety Plan was available on site.
- Appropriate COVID-19 signage and protocols were in place.
- A COVID-19 checklist was completed during inspection and emailed to the operator. Please review this checklist for more details.