INSPECTION REPORT Health Protection JCHW-BJ6S87

PREMISES NAME Boston Pizza #59		Tel: (604) 507-5507 Fax:
PREMISES ADDRESS 801 - 15980 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE November 22, 2019	TIME SPENT 1.25 hours
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Trays of cooked foods cooling in the walk-in cooler with the bottom of the tray in direct contact with the food. Corrective Action(s): Ensure foods are stored in a sanitary manner. If foods are stacked on top of one another, a physical barrier is required to prevent potential contamination of foods. Trays were either relocated or parchment paper was placed between trays at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Walk-in freezer light fixture is missing shatter guard. Corrective Action(s): Ensure light bulbs have shatter guards to prevent potential glass contamination of foods. Shatter guard was replaced at the time of inspection. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff member was observed handle scoop part of ladle, followed by using ladle to stir gravy. Corrective Action(s): Ensure all equipment and utensils are handled in a sanitary manner. Gravy was discarded at the time of inspection. Ensure staff adhere to good hand hygiene. Violation Score: 9

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). -Prep line coolers were at or below 4C (top and bottom). -Bar cooler was at 4C (dairy). -Chest freezer was at -20C. -Hot holding was greater than 60C. Foods are cooked/reheated to greater than 74C prior to hot holding. -Chicken was grilled to greater than 74C. -Cooked potentially hazardous foods were cooled in single layers in shallow metal trays. -Temperatures are checked and recorded twice daily. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Chlorine test strips available on-site. Chlorine concentration checked daily to verify proper sanitizing strength. -Quats sanitizer pails and spray bottles labelled and tested at 200ppm -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Ice machine clean and sanitary. Ice scoop stored in a sanitary manner. -Equipment was found to be clean and sanitary. -Raw meats stored below ready-to-eat foods. -General sanitation good at the time of inspection. -Facility is serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. -Washrooms clean and well maintained. -General Manager was on-site FoodSafe Level 1 equivalent. -Please contact the inspector if you have any questions or concerns,