INSPECTION REPORT Health Protection 248560

PREMISES NAME Pizza Hut #31106		Tel: (604) 535-7704 Fax:
PREMISES ADDRESS 1738 152nd St Surrey, BC V4A 4M4		INSPECTION DATE August 12, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in sanitary condition. Observation: 1) Cleaned vegetable cutter was found containing food debris around the blades. Operator confirmed that the cutter had been washed and sanitized. Correction: Scrub the cutter with a brush or similar cleaning utensil to remove all food debris prior to running the cutter through the dishwasher. Operator washed the cutter at the time of the inspection. 2) Dough roller contained dried flour debris on the surface and around the hinges. Correction: Disassemble the dough roller and thoroughly clean the equipment frequently. Operator cleaned the dough roller at the time of the inspection. Rationale: Dirty equipment or food contact surfaces can promote the growth of pathogenic micro organisms - which can contaminate food and cause food borne illness. Corrective Action(s):

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

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

Comments

Comments Routine inspection of the food premise was conducted. The facility is in good sanitary condition overall. Temperatures -Single door back freezer #1: -18C -Walk-in cooler: 3.1C -Single door freezer #2: -21C -Single door freezer #3: -19C -Under counter freezer: -18C -Double door glass sliding cooler: 4C -Preparation cooler (top): 3.8C (bottom): 3C -Glass single door drinks cooler: 4C (no PHFs) -Double doors drinks cooler: -1C (no PHFs) -Under counter hot holding unit: 73C Sanitation -All handwashing sinks (including staff washrooms) were adequately equipped with hot/cold running water, liquid soap and disposable paper towels. -High temperature dishwasher achieved 72.3C at the dish surface after the final rinse cycle. -Sanitizer buckets (4) were all at 200 ppm QUATS. Dispenser dispensed 200 ppm QUATS solution. -Ventilation hood in good sanitary condition. Next servicing is due next year: March 4, 2021. -Dough maker in good sanitary condition. -Knives stored in clean plastic containers. -Floors throughout the whole facility in good sanitary condition. Hard-to-reach areas also clean and free of debris. Storage -Food is stored at least 6" off the floor. -All containers labelled and dated for first-in-first-out principle. -All items covered with lids or plastic wrap when stored in coolers. -Condiments (sauces) are shelf-stable at room temperature and replaced every week as per the food safety plan. Pest control -No signs of recent pest activity noted. -Facility is monitored by a professional pest control company on a monthly basis. Reports available on site. Administration -FoodSafe certified staff is on premise. Manager's certification is valid until May 28, 2023. -Temperature logs are all up to date for all coolers and hot holding units. Thermometers are available for checking food temperatures. -Permit is posted. Personnel -Staff practices frequent handwashing. -Hair restraints are used. -Personal hygiene is satisfactory for all staff. -Staff keep their personal belongings away from kitchen area, in hot water tank closet. COVID - Safety -Plexi glass barriers in place. -Plan is available on site. -Sanitizers are available for customers. -All staff is required to wear masks. -High touch surfaces are frequently sanitized. -No dine-in seats are available.