INSPECTION REPORT Health Protection AJON-BJ2RHA

PREMISES NAME Boston Pizza #020		Tel: (604) 576-2677 Fax: (604) 576-8635
PREMISES ADDRESS 600 - 6486 176th St Surrey, BC V3S 4G3		INSPECTION DATE November 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Willie Wong		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Top propellers inside low temperature dishwasher has accumulation of food debris and mildew. Corrective Action(s): Clean and sanitize inside low temperature dishwasher. Ensure to reach top propellers and the inner doors as well. 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

Routine Inspection: Kitchen: Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperature met health requirements: - Coolers (all preps, under-counters, walk-in, keg) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - Freezers maintained maintained below -18 degrees Celsius (0 degrees Fahrenheit). - Hot holding maintained above 60 degrees Celsius (140 degrees Fahrenheit). QUAT sanitizer (at dispenser, in all buckets, and in all spray bottles) = 200 ppm. Wiping cloths stored in sanitizer solution - very good. Low temperature dishwasher sanitizing with 100 ppm chlorine. Ice machine clean. Ice scoops stored in designated containers. General food storage practices very good: - All food items covered and protected from contamination. - All food items stored off the floor (at least 6 inches). - Dry storage organized. Proper cooling methods observed at the time of inspection - hot gravy cooled on ice for the first step of the cooling curve. Bar: Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. All coolers maintained at or below 4 degrees Celsius. QUAT sanitizer in bucket = 200 ppm. Wiping cloth stored in sanitizer solution - very good. Glass washer sanitizing with 25 ppm iodine. Drink dispenser gun and holder maintained in a sanitary condition. Overall: General cleanliness of facility very good. Dining area clean and well maintained. No signs of pest activity at the time of inspection. All staff wearing hair nets/head covers. General personal hygiene and hand hygiene of staff observed to be very good at the time of inspection. Please contact the health inspector if you have any further questions or concerns.