INSPECTION REPORT Health Protection JMAA-BKL39Z

PREMISES NAME Boston Pizza #73		Tel: (604) 599-8877 Fax:
PREMISES ADDRESS 600 - 7488 King George Blvd Surrey, BC V3W 0H9		INSPECTION DATE January 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 20, 2020
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 = 12

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Repeat violation. Ice cream scoop was found in unsanitary condition inside of a cup next to the ice cream freezer. Corrective Action(s): Ice cream scoop placed into dishwasher at time of inspection. Either keep the ice cream scoop on ice at all times and replace ice scoop periodically (e.g. every 4 hours) or place ice cream scoop in dishwasher after each use. Violation Score: 5

Non-Critical Hazards: Total Number: 3

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Staff could not locate the 'Permit to Operate' from Fraser Health. Corrective Action(s): Find your operating permit and post it in an area easily visible to the public. If you have misplaced it, order a replacement permit. Date to be corrected by: February 6, 2020 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: 1. Metal lip (interior) of ice machine has some accumulation of mildew / yellow grime along the right edge. 2. Ice reservoir at the bar area is used to cool tubing. However, the same reservoir is used for scooping ice for consumption. Corrective Action(s): 1. Empty out the ice machine today. Thoroughly wash the interior with cleaner / water, rinse, and sanitize with your 200 ppm QUATS sanitizer. Start a full load of ice and empty again before re-using it. The ice machine should be regularly cleaned to ensure that there is no build-up of biological residue inside. 2. Segregate the reservoir from actual ice for consumption (i.e. use a separate container or bucket). The plastic tubes and panels are not smooth and easily cleanable, and may end up contaminating the ice over time. Date to be corrected by: End of day today Date to be corrected by: End of day today Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Deceased flies (x20) found adhered to a cabinet at the centre of the bar area. 2. The bottom of the glass-holding cabinet of bar area is littered with debris and broken glass. Corrective Action(s): Clean out, degrease aforementioned areas and ensure that they are maintained in good sanitary condition. Date to be corrected by: January 20, 2020 Violation Score: 3

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

Comments

Routine inspection conducted of a food service establishment. The following observations were made during the inspection: 1. Temperatures - Walk-in cooler at 3C - Prep cooler (centre of kitchen) maintains at 3C (top) and 2C (bottom) - Salad bar cooler and toppings cooler at back of kitchen measures at 2C. Original temperature at 6-7C. NOTE: Ensure that the lids are closed at all times when not in use, and place smaller amounts of sauces inside your cooling wells for higher turnover - Beverage coolers and undercounter keg coolers measure 4C or less - Stand-up pizza dough cooler at 3C - Cook line inserts all measured at 4C or less - Walk-in freezer at -16C - Undercounter freezer unit for fries at -12C - Soup hot-holder at centre of kitchen maintains at 65C (Min: 60C) - Hot-holding stand-up cabinet maintains at 70C (Min: 60C) - Temperature logs maintained and up-to-date on digital tablet - Probe thermometers available. NOTE: Do not immerse probe thermometers in sanitizer solution - if improperly air-dried, this could result in chemical contamination 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - QUATS dispenser releases approximately 200 ppm QUATS. QT-10 test strips available for use - Spray bottles and sanitizing pails measured at 200 ppm QUATS - Ventilation canopy in good sanitary condition - Knives, onion slicer units are maintained in good sanitary condition - Low-temperature dishwasher releases final rinse cycle of 100 ppm chlorine residual at the plate (Minimum: 50 ppm chlorine). Chlorine test strips available for testing - good 3. Storage Practices - Food products stored at least 6" off the floor - Raw items are individually sealed, pre-packaged, and placed in plastic insert containers inside bottom rack of walk-in cooler - good - Inserts inside walk-in cooler are appropriately dated - Toppings are all covered inside the prep cooler - Chemicals are stored separately from food preparation and food storage areas 4. Pest Control - No evidence of recent, visible pest activity at time of inspection. Efforts have been made in the past few months to mitigate fly activity in the area - Professional pest control company arrives on a monthly basis and provides recommendations to the operator 5. Administrative - General Manager has taken FoodSafe 1 - status to be verified - Restaurant Manager will be taking FoodSafe 1 this month 6. Recommendations - Use sanitizing pails at the back-of-house rather than spray bottles, and immerse your wiping cloths inside the pails to ensure that they are actively being disinfected