INSPECTION REPORT Health Protection 230343

PREMISES NAME Domino's Pizza #10080		Tel: (604) 293-1133 Fax:
PREMISES ADDRESS 104 - 4161 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE April 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Eddie Feyzie		NEXT INSPECTION DATE 12 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: (A) One of the T-bar lights cover is missing (B) Staff is portioning hot wings into smaller bags in the dry storage area. Plastic racks are used as prepping table that were place on the floor. Corrective Action(s): (A) Correction: Replace the missing lights cover or add tubing shield to protect from contamination. (B) Correction: Staff must use designated preping area to prepare the food to prevent from contamination. (All food handling should be done on a food preparation table in the approved processing areas with handsink nearby. Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff is portioning hot wings into smaller bags in the dry storage area. Plastic racks are used as prepping table that were place on the floor. Corrective Action(s): Correction: Staff must use designated preping area to prepare the food to prevent from contamination. (All food handling should be done on a food preparation table in the approved processing areas with handsink nearby.)

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

Comments

This inspection done by EHO student. Comments: Temperature log is not up to date. Make sure all the temperatures are measured and recorded every day. -Handwash station equipped with hot/cold water, liquid soap and paper towel. -Sanitizer available: QUAT 200 ppm. (at dispenser at 2 compartment sink and in spray bottle at front service area) -Pop cooler: 3 deg. C -Undercounter cooler: 4 deg. C -Walk In cooler 2 deg. C -Operating permit displayed -Reviewed manual dishwashing procedure with manager. 2 Drain plugs available for 2 compartment sink. -FOODSAFE Level 1 certificate on site. -General sanitation is satisfactory -No obvious sign of pest activity during inspection. -door to staff washroom was self-closing