INSPECTION REPORT Health Protection ATHP-B6XTRK

PREMISES NAME Boston Pizza #22		Tel: (604) 759-3133 Fax:
PREMISES ADDRESS P100 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE November 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Baljit Mann		NEXT INSPECTION DATE November 30, 2018
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 = 39

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Three boxes of sugar were chewed on by rodents and one open box of cranberries had droppings in it. Corrective Action(s): Discarded. Purchase pest proof containers that seal properly today. Violation Score: 15 203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Wings were not being cooled properly. They were placed in the cooler in a buspan after cooking at approximately 10:30 am and had an internal temperature of 22 C. Corrective Action(s): The wings were transferred to shallow pans and placed in the freezer during the inspection.Proper cooling procedures discussed. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The area underneath the cook line has some grease buildup. Corrective Action(s): Clean today. Violation Score: 9

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

Comments

Purchase pest proof containers for all food items in the kitchen today, including foods stored in the walk-in cooler. -A pest control report from November 9, 2018 was available for review on site. Provide the most recent pest control report by Friday. All coolers were < 4 C. All freezers were < -18 C. Hot held foods were > 60 C. The dishwasher had 100 ppm chlorine. The glasswasher had 12.5 ppm Iodine. Hand sinks supplied with hot and cold water, soap and paper towels.