INSPECTION REPORT Health Protection CPAK-ASNQ7Q

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 October 31, 2017	TIME SPENT 1 hour
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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Soap dispenser in kitchen placed above papertowel dispenser. Staff had advised the dispenser came off last night, so in the meantime food handlers were using the handwash sink at the back. New dispenser placed back on wall at this time. Corrective Action(s): Ensure all handwash stations are supplied with liquid soap and paper towels at all times. 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 conducted: BAR -Handwash station adequately supplied. -Cooler temperatures within requirement. Temperature monitoring system in place. -Glasswasher achieved >12.55ppm iodine at final rinse. -200ppm QUAT available in labelled spray bottles and in a bucket to hold wiping cloths. -Ice stored in a manner to be protected from contamination. -Drink dispensing gun/holder in sanitary condition. Ensure to clean on a regular basis to avoid sugar build-up - attraction of flies. -General maintenance and sanitation satisfactory. No concerns observed from this area. KITCHEN -Handwash stations adequately supplied. -Refrigeration temperatures within requirement; Hot-holding temperatures within requirement. -Temperature monitoring system in place. -Low temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -200ppm QUAT available in labelled spray bottles and in a bucket to hold wiping cloths. -Automated dispenser at correct concentration. Ensure to discard the first batch when refilling the buckets. -Ice machine satisfactory. Scoop stored in proper manner. -General food storage practice satisfactory. -General maintenance and sanitation satisfactory. -No evidence of pest activity observed throughout. Washrooms satisfactory. NOTE: Cooked chicken breasts being cooled in walk-in cooler at this time on a shallow metal pan. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-ASNQ7Q
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: All audited food items at this time met legislative requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment