INSPECTION REPORT Health Protection VHUU-D4NUGS

PREMISES NAME Boston Pizza #64		Tel: (604) 859-3333 Fax:
PREMISES ADDRESS 32530 South Fraser Way Abbotsford, BC V2T 1X5		INSPECTION DATE April 25, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 08, 2024
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: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pasta sauce (alfredo) and soup (tomato ravioli) in the cold holding well probed ~8-9C. Foods were stored on ice for over 2 hours. Staff discarded foods during inspection. Corrective Action(s): Ensure cold potentially hazardous foods are stored at 4C or below. Please use smaller portions to ensure they are used up within 2 hours. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink across the prep sink was blocked by a trolley. Corrective Action(s): Staff relocated trolley during inspection. Ensure handsinks are unobstructed for handwashing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Gap observed on the side and bottom of the back door. 2) Upstairs dry storage area observed cluttered with boxes and other dry storage items. 3) Large hole in the wall observed beneath prep sink. Tiles missing and insulation exposed. Corrective Action(s): 1) Seal gap by replacing door sweep and installing weather stripping to prevent pest entry. Correct by: May 2, 2024 2) De-clutter upstairs dry storage area to prevent pest harbourage areas. Correct by: May 2, 2024 3) Install tiles. Ensure surface is smooth, non-aborbent, and easily cleanable. Correct by: May 2, 2024 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food splatter and residue observed in beneath shelves above food prep area and food holding area. 2) Old food debris, dust, and/or grease accumulation observed in the following areas: - beneath the prep cooler chopping board - inside of ice machine lid and ice machine filters - beneath shelves in the upstairs dry storage - around upstairs chest freezer and stand up freezer - along the perimeter of the kitchen - in between, behind, and beneath deep fryer area - bottom of shelves of stand up cooler and walk-in cooler - inside pizza pan storage bin Corrective Action(s): Thoroughly clean above mentioned areas to prevent pest attraction. Correct by: May 2, 2024 Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Pizza build prep cooler drawers (left side) broken. Drawers were taped up and not in use during the inspection. 2) Light bulb missing in walk-in freezer. Several light bulbs in the kitchen not functional. Corrective Action(s): 1) Repair prep cooler drawers. Correct by: May 8, 2024 2) Install light bulbs. Correct by: May 2, 2024 Violation Score: 3

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

Comments

Handsinks suppplied with hot/cold running water, liquid soap, and paper towels. QUATS sanitizer solution measured at 200ppm. Dishwasher final rinse cycle measured at 50ppm chlorine.Test strips available. Coolers at 4C or colder; freezers at -18C or colder; hot holding above 60C. Temperature logs maintained. Foods stored off the floor and covered. FOODSAFE certified staff on duty. Health permit posted. No pests noted during inspection. NOTES: 1. Ensure additional kitchen staff are FOODSAFE level 1 certified. At least 1 staff must hold a valid FOODSAFE certificate in the absence of the operator. 2. Ensure prep cooler inserts are covered when not in use to maintain temperatures. 3. Reminder to not overfill inserts in the prep cooler.