Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-CXETF3
PREMISES NAME
Boston Pizza - Tsawwassen Mills		Tel: (604) 382-5055
Fax:
PREMISES ADDRESS
3 - 5000 Canoe Pass Way
Tsawwassen, BC V4M 0B3		INSPECTION DATE
November 9, 2023		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Christopher Naas		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 302 noted on Routine inspection # JELR-CXCW5S of Nov-07-2023
Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: Main commercial dishwasher does not have a sanitizing rinse (low temp dishwasher with 0ppm chlorine detected on plate after final rinse). Glassware washer - 0ppm iodine detected after final rinse.
Correction: Main dishwasher was primed - still no sanitizer detected. All dishes, pots, utensils etc. are to be washed, rinsed, sanitized, and air dried. Technician was called. Use 100ppm chlorine or 200ppm quats sanitizer is sanitizing manually. If dishwasher is fixed, use 50ppm chlorine (test strips available) and 12.5pm iodine for glassware washer final rinse.

Code 401 noted on Routine inspection # JELR-CXCW5S of Nov-07-2023
Adequate handwashing stations not available for employees [s. 21(4)]
Observation: There is no liquid soap or paper towels at hand sink in bar area.
Correction: Provide liquid soap and paper towels at hand sink in bar area.
Comments

Follow up inspection. All items corrected.
Glassware washer and dishwasher have final sanitizing rinses.
Hand washing sinks have liquid soap and paper towels.
Cleaning and organizing has been done.
One person per shift per site to have FoodSafe level 1 or equivalent if operator is absent. Today, kitchen staff has taken course. Check expiry dates and renew before certificates expire.
Copy of report to be emailed.