INSPECTION REPORT Health Protection 245445

PREMISES NAME Pizza Hut #31124		Tel: (604) 580-5882 Fax:
PREMISES ADDRESS A5 - 10160 152nd St Surrey, BC V3R 9W3		INSPECTION DATE August 16, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): QUATS concentration in the surface sanitizer solution cloths buckets achieved 100 ppm after testing during the inspection. Corrective action: Manager re-prepared QUATS solution immediately. All QUATS concentrations were tested to be at 200 ppm after all cloths buckets are refilled with QUATS at the dispenser by the dishwashing area. It is important to ensure a minimum of 200ppm QUATS conentration in the cloths buckets are achieved so that pathogens on all food contact surfaces are minimized. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: A valid operating permit was not posted at a conspicious location in the food premise. Corrective action: Post the operating permit in a conspicous place so that the public can see easily and recognize the facility is inspected by the Fraser Health Authority and all kitchen staff are following proper food handling practices. Date to be corrected by: Immediately Corrective Action(s): Violation Score:

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

Comments

General comments: -Handwashing station is equipped with hot and cold running water, liquid soap, and single-use paper towel. -Kitchen prep cooler (top) is at 3.2C; probed peperoni to be at 2.9C -Kitchen prep cooler (bottom) is at 3.9C; probed shredded cheese to be at 2.5C. -Upright cooler for take-out order is at 2.0C -Walk-in cooler is at 4.0C; probed pizza sauce to be at 3.7C. -Upright freezer is at -18.9C. -All food stored in the fridges and freezer are properly covered and well organized -All coolers are equipped with accurate thermometers -QUATS sanitizer at dispenser by the dishwashing area is at 200ppm -High temperature dishwasher achieved 73.0C at the plate level after the final rinse cycle. -Time stamps are available on sanitizer buckets. -All hot holding units are at or above 60C. -All kitchen utensils are clean and organized. -All food is stored at least 6" off the floor. - 3 compartment sink has fitting plugs for sanitizing sink -No signs of pest activity at the time of inspection -General sanitation is good -Commercial fume hood maintained in a good sanitary condition -Staff washroom is equipped with hot and cold running water, liquid soap, and single-use paper towel -Manager has a valid Foodsafe Level One certificate. Covering staff members have valid Food Safe Level One certificates in case manager is absent. -Pest control records (Abell) are maintained; Services are done on a monthly basis. -Temperature logs are well maintained -Good employee hygiene practices are employed during the time of inspection.