INSPECTION REPORT Health Protection ABRR-BC6R3Q

PREMISES NAME Boston Pizza #62		Tel: (604) 531-3333 Fax: (604) 531-1992
PREMISES ADDRESS 1956 152nd St Surrey, BC V4A 4N6		INSPECTION DATE May 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jeff Wheatley		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: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - The handwashing station in the back prep area was not accessible due to large garbage can stored in front of the handsink at the time of inspection - Handsink at the bar area was missing paper towel at the time of inspection Corrective Action(s): - Garbage can moved to one side - Ensure that the handsinks are easily accessible by staff at all times - Paper towel were replaced. Violation Score: 15

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

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

Comments

Following observations were made during routine inspection: - All handsinks in the kitchen and staff washroom are supplied with hot and cold running water, soap and paper towel - Dishwasher is working and dispensed 100ppm chlorine residual (50C) at the dish surface during final rinse cycle - QUAT sanitizer available throughout facility in buckets with cleaning cloth measured at >200 ppm QUAT concentration - All temperatures meet health requirements - All coolers - walk in cooler, undercounter cooler,pizza and salad prep cooler,bar cooler- maintaining temperatures <4C - Walk in freezer, under counter freezer and chest freezer are functional and are measured at -18C or less - Hot holding units maintaining temperatures greater than 60C. - Temperature logs kept and maintained - Food storage practices are satisfactory, food products labeled and dated - No pest activity was observed at the time of inspection - FoodSafe certified staff is available on site Bar area: - Bar coolers are measured at less than 4C. - Glasswasher dispensed 12.5ppm Iodine residual during final rinse cycle at the glass surface - Sanitizer solution available in a bucket and measured at 200ppm quats concentration General sanitation of the facility is satisfactory