INSPECTION REPORT Health Protection JVIK-AG9UG4

PREMISES NAME Little Caesars Pizza (Chilliwack)		Tel: (604) 703-1000 Fax:
PREMISES ADDRESS 3 - 45905 Yale Rd Chilliwack, BC V2P 2M6		INSPECTION DATE December 2, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ron Shantz		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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizer spray bottles (all 3) at 0ppm at time of inspection 2. Observed inserts stacked and not fully dry with some food debris still remainining in containers. 3. 3 compartment sink requires a thorough scrub to remove built up debris Corrective Action(s): 1. Ensure bottles are prepared to 200ppm Quats and are changed routinely. Recommend only filling bottles half way to promote change over and replace solution daily or every other day. This is a repeat violation. If this continues to be an issue, a calibrated dispenser will be required to ensure a 200ppm Quats solution is always available. Solution remade at time of inspection and tested with test strips on-site at 200ppm. 2. Ensure inserts are thoroughly cleaned and sanitized after each use and are allowed to fully dry before stacking. Ask staff to inspect dishes and rewash any inserts with food debris. 3. Thoroughly scrub, clean and sanitize 3 compartment sink Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Silicone at 3 compartment sink and front hand sink are deteriorating and build up of black mould-like substance at silicone is present. Corrective Action(s): Remove all silicone, thoroughly clean and sanitize area and let it dry. then resilicone. Ensure staff are wiping the silicone clean and dry routinely to ensure food debris is removed and silicone does not stay wet - this should help to deter deterioration. Violation Score: 3

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

Comments

Hand washing stations equipped All temperatures meet health requirements Thermometers in units