INSPECTION REPORT Health Protection PKUR-C75UFN

PREMISES NAME Little Caesars Pizza #456-007		Tel: () 590-5959 Fax:
PREMISES ADDRESS A - 11146 84th Ave Delta, BC V4C 2L7		INSPECTION DATE September 23, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 7

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): In use wiping cloths stored in detergent and not surface sanitizer. Surface sanitizer bucket was empty. Corrective Action(s): In use wiping cloths are to be stored in surface sanitizer. New Quats solution at 200 ppm was made at the time of inspection. Note: follow manufacturer's instructions for using Quats. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bag of cooked chicken thawing on counter. Corrective Action(s): Do not thaw food at room temperature. Thaw foods in cooler, under cold running water or as part of the cookng process. Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on duty had FoodSafe Level 1 or equivalent training. Corrective Action(s): Ensure there is at least one staff member on duty that has FoodSafe Level 1 training. Correct by Dec 23, 2021. Violation Score: 1

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

Comments

Routine Inspection -Walk in cooler at 2 C. -Undercounter cooler and inserts at 4 C or below. -Deep freezer at -18 C. -Both hot holding units at or above 60 C. -Beverage cooler at 5-6 degrees C. No cold potentially hazardous foods displayed. -Temperature monitoring records maintained and available for review. -Front and back handwashing sinks equipped with liquid soap, hot/cold running water and paper towel. **Note: Handwashing sinks should always be free of obstruction. Follow proper handwashing procedures. -3 compartment sink set up for manual warewashing. -Ensure walls and floors behind and underneath equipment are cleaned routinely. **Remove spider webs in the corners of the wall in back storage area immediately.