INSPECTION REPORT Health Protection JMAA-BBPQ8C

PREMISES NAME Little Caesars Pizza #456-003		Tel: (604) 596-0009 Fax: (604) 541-7199
PREMISES ADDRESS 129 - 7135 138th St Surrey, BC V3W 7T9		INSPECTION DATE April 29, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Trevor McGregor		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Metal cup used for scooping cheese in the prep cooler was directly inside the cheese. Corrective Action(s): Metal cup was removed. Do not place any cups directly inside the cheese. Instead, use a scoop with handles and place the scoop outside of the cheese to avoid contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pipe underneath three-compartment sink is dripping a small amount of water underneath. Corrective Action(s): Repair the pipe so that the area underneath the three-compartment sink does not drip. Date to be corrected by: May 20, 2019 Violation Score: 3

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

Comments

Continuation of routine inspection conducted on April 26, 2019 (RPT#: JMAA-BBLSVQ). Power was restored to the facility on April 26 approximately 1.5 hours after initial power loss. Premise is generally well-lit and kept in good sanitary condition. 1. Temperatures - Walk-in cooler at 3C - Pizza prep cooler at 4C (bottom), 5-6C (on top, in use at time of inspection). Operator instructed to close prep cooler lid after use to ensure temperature is reduced to 4C or less. Prep cooler lids and hinges are in good condition. - Chest freezer at -20C - Beverage cooler at 4C - Hot-held items at 70C (Min: 60C) - Temperature logs are maintained until April 28th. Logs for April 29th have not been taken yet - ensure that you check temperatures throughout the day - Racks for time-control of pizza has a timer for every "zone". Items are allowed to be time-controlled for a maximum of 2 hours, then cooked and served immediately or discarded. Items held after 2 hours are discarded 2. Hygiene and Sanitizing - Hand wash station (x2) stocked with hot/cold running water, liquid soap, and single-use paper towels - Hard surface sanitizer measured at approximately 200 ppm QUATS at point of dispensation, and in sanitizing pails - Three-compartment sink was in use at time of inspection - Utensils are generally in good sanitary condition. Dough mixer was free of accumulated debris 3. Storage - Chemicals stored separately from food products - All food products are stored off the floor and covered with a food-grade lid 4. Pests - No signs of recent, visible pest activity at time of inspection with the exception of some ants (see below) - Back door is tightly shut and is only open during receiving NOTE: A moderate number of ants were noted around your grease interceptor area. This was removed at time of inspection. Consult your professional pest control company on methods to cover up the area around your grease trap to avoid ants emerging from the edges. 5. Administrative - Permit posted and up-to-date - Manager states that she has FoodSafe 1 taken in the summer of 2014. Provide documentation to the Environmental Health Officer for verification.