INSPECTION REPORT Health Protection JCRH-CCRTXJ

PREMISES NAME Little Caesars Pizza #4763-0001		Tel: (604) 248-6725 Fax:
PREMISES ADDRESS 1 - 6681 MacPherson Ave Burnaby, BC V5H 3Z6		INSPECTION DATE March 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: - Operator does not have valid Foodsafe level 1 certificate. Certificate expired and was not renewed. Corrective Action(s): - Operator must complete Foodsafe level 1 training. Email confirmation of completion to undersigned once complete. To be completed by 30-April-2022 Note: In Operator's absence, there must be 1 staff member present who has valid Foodsafe level 1 certificate. Ensure an adequate number of staff have completed this training to ensure requirement is met in Operator's absence. See foodsafe.ca for course offerings. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # ECAO-C3DTFE of May-26-2021 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: Quaternary Ammonium sanitizer test strips unavailable at time of inspection Correction: Obtain these test strips to monitor your sanitizer solutions daily

Comments

- General sanitation of premises was satisfactory. Some grime (or discoloration) noted on wall behind warewashing sink. Ensure this area is being cleaned regularly as part of your cleaning schedule. - Equipment appears clean and maintained. - Handsinks in food preparation/service area and in staff washroom were supplied with liquid soap and paper towel - Hot water was supplied to warewashing sink and handsinks - Dishes are manually washed in 3 compartment sink. Plugs present to fill sink compartments to immerse dishes for washing and sanitizing steps. - Quats sanitizer solution present in compartment of sink for sanitizing, in bucket with wiping cloth and spray bottle. Concentration of solutions was 200ppm. - Test strips present for checking sanitizer concentration - Coolers were maintaining potentially hazardous foods at 4C or colder and equipped with thermometers: - Walk-in cooler 3C - Line cooler 4C - Foods in coolers were stored in a manner to prevent contamination (on shelving, covered/wrapped) and dated. - Freezer was maintaining product in a frozen state. Temperature was -11C - Hot holding unit (in use) was maintaining potentially hazardous foods at >60C. Temperature of products was 68-71C - No signs of pest activity noted at time of the inspection. To be addressed: - Temperatures monitoring records were reviewed and temperatures have not been recorded since Feb. 20. Temperatures are to be monitored and recorded as outlined in your food safety procedures. Additionally, if temperatures are not within required range, corrective action must be taken and recorded.