INSPECTION REPORT Health Protection MUPN-AS3SZ5

PREMISES NAME Boston Pizza Meadowtown #17		Tel: (604) 465-7100 Fax: (604) 465-7150
PREMISES ADDRESS 510 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE October 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sheena Virs		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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At start of inspection the dishwasher had no detectable sanitizer. Temperature/chemical logs stated that this morning the concentration was at 100ppm chlorine. Corrective Action(s): Bottle switched out during inspection and unit primed. 100ppm detected at final rinse. Ensure that the sanitizer bottle is changed out well before the chemical level gets close to the bottom to prevent running out of sanitizer and not noticing. 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: (1) Water in knee activated hand wash station in the main line assembly area is cool and should be warmer (2) Plumbing leaking under two compartment sink in dish washing area as well as hand sink in back prep area, stagnant water observed pooling under dishwasher Corrective Action(s): (1) Adjust temperature of water so it is warmer to the touch which will encourage staff to use it. (2) Repair plumbing so it does not leak. Plumber called during inspection and stagnant water mopped up during inspection. Violation Score: 9

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

Comments

Note: Grout levels between tiles under and in front of deep fryer are getting very low and gaps between tiles are getting harder to clean. Recommend regrouting this in the near future before more tiles pop up. Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods, date stamp system used for stock rotation √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ Bar glass washer iodine sanitizer concentration sufficient √ General sanitation is good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or https://foodsafe.ca/