INSPECTION REPORT Health Protection JCHW-AQJQ39

PREMISES NAME Boston Pizza #59		Tel: (604) 507-5507 Fax:
PREMISES ADDRESS 801 - 15980 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE August 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -18C. -Pizza prep cooler was at 4C (top and bottom). -Kitchen line coolers were 4C or less. -Front service area cooler was at 2C. -Chest freezer was at -13C -Hot holding was greater than 60C. -Cooked wings were greater than 74C. -Cooked burgers were greater than 71C. -Hot potentially hazardous foods are cooled in single layer. Ribs made the previous day were probed at 4C. -Temperatures checked and recorded daily. Accurate thermometers present in cold holding units. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). -Quats sanitizer spray bottles/pails were tested at 200ppm to 400ppm. Sanitizer containers were properly labelled. Staff are checking sanitizer concentrations daily and have recorded concentrations of 220ppm and 100ppm. Test strips on-site test for 150ppm, 200ppm, 300ppm, and 400ppm. Review with staff proper testing and recording procedures. Quats sanitizer solution must be at 200ppm to proper sanitizing food contact surfaces. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine maintained in a clean and sanitary condition. -Ice scoop in bar and ice machine stored in a sanitary manner. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. -Facility serviced by a professional pest control operator on a monthly basis. No signs of pests noted at the time of inspection. -General sanitation satisfactory at the time of inspection. Ensure staff pay more attention of the prep cooler door seals and walk-in cooler. -Washroom clean and well maintained. -Please contact the inspector if you have any questions or concerns.