INSPECTION REPORT Health Protection 230897

PREMISES NAME Pizza Hut #31113		Tel: (604) 532-5959 Fax:
PREMISES ADDRESS 6225 200th St Langley, BC V2Y 1A2		INSPECTION DATE May 27, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Missing weather stipping at bottom of back delivery door allowing a gap to be present Corrective Action(s): Replace wather stripping to eliminate any gasp that could allow entrance of pests into facility - Date to be corrected by: June 3 Violation Score: 3

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

Comments

General Observations: - hand wash sinks maintained with hot and cold water, liquid soap and paper towels in a dispenser. Locations are in food prep areas and were all accessible - employee and customer washrooms maintained with hot and cold water and single use dispensed paper towels - hot holding of meat sauce and tomato sauce probed at 84C and 77C - servery under counter cooling unit maintaining food items at 4C or colder and condensate run-off collected in container rather than pooling on bottom shelf as noted in previous inspection - all fridges, coolers and prep table inserts maintaining foods at temperatures ranging from -2C to 2C *note: temperature required is 4C or colder - all freezers measured to be maintaining foods at -20C to -25C *note: temperature required is -18C or colder *Note: all hot holding at time of inspection met the requirement of 60C or hotter - high temperature dishwasher measured 72.5C at plate surface during final rinse *note: minimum temperature required is 71C - three compartment sink is available to use "wash, rinse, sanitize" method of manual dishwashing as needed - quat wall dispenser measured at 200ppm residual - blue sanitizer cloth buckets measured at the required 200ppm quat concentration level - all food contact surfaces were smooth, cleanable and non-porous. This allows easy cleaning to eliminate harbourage locations for bacteria and other potential contaminants - buffet station observations: - pizza hot held at 60C or hotter and dressing maintained at 4C or colder. Buffet station has build-in heating and cooling sections for temperature control of food items - Manager and staff have foodsafe level 1 certification records verified and up to date - No sign of pest activity observed at time of inspection - Premises serviced by professional pest control company - Recent records noted minor fruit fly activity - Temperature logs were reviewed and were up to date and being maintained - Food safety plan is in place with documents easily accessible - Dry storage area had items stored off the floor to reduce the risk of contamination - All light fixtures in the food prep area were covered with shields to reduce any food contamination risks Note: Renovation is planned for facility in upcoming months. If not already done so, ensure Health Authority is sent a copy of plans prior to commencing renovation for their review and approval.