INSPECTION REPORT Health Protection JCHW-AAWUS8

PREMISES NAME Boston Pizza #59		Tel: (604) 507-5507 Fax:
PREMISES ADDRESS 801 - 15980 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE June 14, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE June 29, 2016
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut vegetables in the top insert of the right prep cooler (right side) ranged between 7C to 8C. Corrective Action(s): Ensure cold potentially hazardous foods are stored at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Food items were relocated to a functioning prep cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chemical dishwasher had undetectable levels of chlorine sanitizer. Air bubbles were observed in the feed line and the feed line was not immersed in the sanitizing solution. Records for the morning indicated 100ppm chlorine sanitizing solution. Corrective Action(s): Ensure staff properly verify the sanitizer concentration at a minimum of 50ppm in order to properly sanitize equipment and utensils. Chemical dishwasher was primed and tested at 50ppm to 100ppm at the time of inspection. All equipment and utensils which have been washed today are to be rewashed in the dishwasher. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Ice scoop in the front service area and pasta scoop by the prep cooler was stored in the ice/food. Corrective Action(s): Ensure ice scoops are stored in a sanitary manner - handle may potentially contaminate ingredients. Scoops were removed at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Prep cooler (right side) was probed at 7C to 8C - left side was at 4C. 2) Front sink handwash station pipe is leaking water. Corrective Action(s): 1) Service cooler to ensure airflow is sufficient to maintain temperatures at 4C or less at all times to prevent the growth of pathogens and or the formation of toxins. Correction date: June 20, 2016 2) Service sink to repair leak Correction date: June 29, 2016. Violation Score: 3

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 -10C (defrost mode). -Centre prep cooler was at 4C (inserts and bottom). -Prep cooler across from upright freezer was at 4C to 5C. -Cook line prep coolers (with exception of right side of right cooler unit) was less than 4C. -Upright freezer was at -18C. -Hot holding was greater than 60C. -Temperatures are checked and recorded daily - probe thermometer available on-site (enure staff properly clean and sanitize thermometer before and after each use). -Chemical dishwasher was primed to 50ppm to 100ppm (minimum of 50ppm required for proper sanitizing). Test strips are available on-site - ensure staff are properly testing and recording results. -Handwash stations were easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer spray bottles were tested at 200ppm. -Chemical bottles (exception of 1 bottle by the walk-in freezer) were properly labelled. -Washroom clean and well maintained. -Foods were stored off the floor and covered. Raw foods were properly stored separately from ready-to-eat foods. -General sanitation was good at the time of inspection. *Facility has greatly improved pest issues - observed a few droppings in the kitchen around the tin cat traps - did not observe and live or dead rodents at the time of inspection. -Please contact the inspector if you have any questions or concerns.