Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-B3MT8Z
PREMISES NAME
Domino's Pizza #10023		Tel: (604) 882 7445
Fax: (604) 882 7469
PREMISES ADDRESS
170 - 20330 88th Ave
Langley, BC V1M 2Y4		INSPECTION DATE
August 14, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Gary Josefczyk		NEXT INSPECTION DATE
August 23, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 15
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Pizza prep cooler table condiment inserts ranged in temperature from 9 C to 12 C. Discussed with staff the length of time various inserts stored in unit. Some foods exceeded 2 hours some were less than 2 hours.
Corrective Action(s): A) Discard food that exceeded 2 hours on the prep line. All remaining food must be moved to working area of cooler (base observed at or below 1 C). Staff discarded ham, sausage etc.
B) Begin monitoring top area of unit similar to bottom and ensure food maintains 4 C or less at all times.
C) Keep lid of this unit closed at all times when not making pizzas.
**If food in top section of unit is unable to maintain temperatures less than 4 C, there must be a re-design of food storage practices in this unit to ensure food safety practices are maintained.
***The use of plastic inserts in conjunction with inconsistent use of the sliding lid tops may be contributing to poor temperature controls in this part of the unit. Stainless steel is a better medium to exchange temperatures and may enable unit to function more effienctly and maintain 4 C on a more consistent level.
THIS WILL BE REVIEWED ON FOLLOW P INSPECTION DATE NOTED ON REPORT.
Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Reviewed dishwashing procedures. Three sink stoppers are required to perform proper three sink dishwashing techniques. Only two stoppers on-hand and they are not in good shape. Replace with three new sink stoppers by follow up inspection date noted on report.