INSPECTION REPORT Health Protection JCHW-AEUTM9

PREMISES NAME Boston Pizza #59		Tel: (604) 507-5507 Fax:
PREMISES ADDRESS 801 - 15980 Fraser Hwy Surrey, BC V3S 2W4		INSPECTION DATE October 18, 2016	TIME SPENT 1.66 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 19, 2016
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops were stored inside ingredients. Corrective Action(s): Discontinue the practice of storing scoops/containers inside containers - containers may contaminate ingredients. Scoops were removed at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Facility was found to have rodent droppings throughout the facility (front service area by the delivery bags, under the handwash station, and in the corner along the far wall, across from the dishwasher area, around the walk-in cooler, in the upstairs office area). Corrective Action(s): All affected area are to be cleaned and sanitized. Correction date: Oct 19, 2016. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment sink and back handwash station were leaking water. Corrective Action(s): Service leaking sinks to prevent leaking water. Correction date: 2 weeks Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Walk-in freezer was at -10C. -Pizza prep cooler was at 4C. -Front prep area was less than 4C. -Front service cooler was at 2C. -Upright freezer and chest freezers were less than -18C -Hot holding was greater than 60C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine sanitizer on the dish surface (minimum 50ppm required for proper sanitizing). -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels (kitchen, front service area, and bar). -Sanitizer spray bottles were properly labelled and tested at 200ppm. -Food items were properly covered and labelled. Foods are now being stored in containers with tight fitting lids. -Ice machine was clean and sanitary. Ice scoop was stored in a sanitary manner. -Washroom clean and sanitary. -Facility serviced by a professional pest control operator every 2 weeks. -Please contact the inspectors if you have any questions or concerns.