INSPECTION REPORT Health Protection JCRH-BCWSWF

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 June 7, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gary Josefczyk		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Premises maintained in sanitary condition - Handsinks supplied with hot and cold running water, liquid soap and paper towel. *Handsink at left side of the line cooler was slightly obstructed by the garbage bin. Although there is a handsink present at the other side of the line, ensure handsinks are always accessible and not obstructed. - Coolers operating at acceptable temperatures (4C or colder): - Walk-in cooler 2C - Sliding door beverage cooler 4C - Prep/line cooler 3C *Pepperoni in insert in cooler measured 6-7C. Staff reported insert had recently been filled. Checked at the end of the inspection and temperature had dropped to 4C. - Plugs present at 3 compartment sink for manual warewashing so that dishes can be submerged and allow adequate contact time (soaking) for sanitizing step. - Quats present for manual warewashing sanitizing step. Solution requires dilution. Instructions/procedures posted on the wall adjacent to the warewashing sink. Test strips present to check concentration. *As per sanitation procedures, obtain pump to dispense sanitizer or cup to measure sanitizer rather than free pouring product. - Quats sanitizer solution present in spray bottles for use on food contact surfaces. Concentration measured 200-400ppm. *Store wiping cloths (in use) in bucket of sanitizer solution to prevent microbial growth. Wet, soiled wiping cloths can harbour microbes and lead to cross contamination. - No signs of pest activity noted at the time of the inspection. Pest control contract in place with monthly service. Report from most recent service viewed at time of the inspection. - Manager present holds a valid Foodsafe level 1 certificate.