INSPECTION REPORT Health Protection VCHN-ASEPF7

PREMISES NAME Little Caesars Pizza #456-007		Tel: () 590-5959 Fax:
PREMISES ADDRESS A - 11146 84th Ave Delta, BC V4C 2L7		INSPECTION DATE October 23, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 03, 2017
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer concentration in spray bottle approxmiately 100ppm. Corrective Action(s): Ensure during operation a 200ppm quats sanitizer solution is available for use. This is as per your sanitation plan. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection hot and cold water turned off to hand sink in the back area due to leak Corrective Action(s): Service the leak at the back hand sink. Ensure all hand sinks are provided with hot/cold running water, liquid soap and paper towels at all times. Staff turned back on the hot and cold water supply. Violation Score: 5

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

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

Comments

Routine inspection: Last entry for temperature monitoring record sheet April 26th. As per your food safety plan monitor and record all mechanical refrigeration equipment on a daily basis. Keep records available for review at all times. Hand sink at front provided with liquid soap and paper towels. 3 compartment sink setup for manual ware washing. Staff aware of proper dilution procedures for bulk quats solution. Walk in cooler at 4 degrees C. No hot holding at time of inspection. Timer racks in use. Beverage cooler at 4 degrees C. Preparation cooler at inserts and lower section at or below 4 degrees C. Back area freezer at -17 degrees C. FOODSAFE requirements met at time of inspection.