Fraser Health Authority



INSPECTION REPORT
Health Protection
DSEA-BHM24G
PREMISES NAME
Papa John's Pizza (New Westminster)		Tel: (604) 540-1116
Fax:
PREMISES ADDRESS
A - 512 6th Ave
New Westminster, BC V3L 1V3		INSPECTION DATE
November 4, 2019		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Yi (Joe) Zhou		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 14
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Staff indicated that sanitizer in the third compartment of the sink is filled using the dispenser and topped up with fresh water.
Corrective Action(s): Do not mix the sanitizer solution after it comes out of the dispenser.
Ensure that sanitizer solution is maintained 200ppm QUATS
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Both handsinks in the food prep area did not drain properly (very slowly). water was pooled in the handsinks after use for most of the duration of the inspection
Corrective Action(s): Handsink basins must drain quickly for sanitary use of the sinks. Have the sink snaked or cleaned out to allow proper draining
Violation Score: 9

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

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (4C) and pizza cooler (1C) measured < 4 degrees C
=3 compartment sink with sink plugs available for manual dishwashing
=Sanitizer solution approximately 200 ppm QUATS and available in spray bottles
=General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene satisfactory at the time of inspection, FOODSAFE level 1 certified staff on site. Ensure that certificates are on site for inspection.
=Permit posted in a conspicuous location