INSPECTION REPORT Health Protection DNGG-BM4VC5

PREMISES NAME Domino's Pizza #39033		Tel: (778) 819-1143 Fax: (604) 552-4247
PREMISES ADDRESS 4476 Dawson St Burnaby, BC V5C 4B9		INSPECTION DATE February 24, 2020	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Gary Josefczyk		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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Wiping cloths hung on ladder rungs to dry. Ladder rungs are visibly soiled. - Staff aprons hung above mop sink, bottom of aprons extend into mop sink. Aprons also hung among brooms. Corrective Action(s): - Do not hang wiping cloths on ladder rungs or store in any soiled area. Wiping cloths must be stored in a sanitary manner as they are used for wiping food contact surfaces. - Hand aprons on hooks outside of janitorial closet or in an area where they can remain in a sanitary manner. Install additional hooks if required. [Correction Date: Immediately] Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - No Quats sanitizer detected in "sanitizer" compartment of sink. Corrective Action(s): - Drain sink and refill with 200 ppm Quats sanitizer from the dispenser. [Correction Date: Immediately] **Employees must verify Quats sanitizer solution each time before using. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsinks accessible and supplied with hot and cold water, liquid soap and papertowels. - Refrigeration equipment operating at acceptable temperatures (≤4 deg C): - Walk-In Cooler: 3 deg C - Prep Cooler and Inserts: <4 deg C - Beverage Display Cooler: 4 deg C (No potentially hazardous foods stored inside) - Food storage practices appear satisfactory. Storage is organized, food is protected from contamination. - 200 ppm Quats sanitizer available in spray bottles at prep areas. 200 ppm Quats sanitizer available from dispenser. Quats test papers available to verify sanitizer concentration. - Drain plugs available for 3-compartment sink to facilitate manual warewashing and sanitizing. - Review cleaning and sanitizing procedures for utensils in continuous use (pizza slicer, pizza paddle). Employee advised that pizza slicer and paddle are washed and sanitized every 2-3 hours between peak periods. - General sanitation of premises appears satisfactory. - No signs pest activity noted at time of inspection. - FOODSAFE requirements satisfied at time of inspection. Employee holds valid FOODSAFE Level 1 certificate.