INSPECTION REPORT Health Protection JCHW-BGJS2S

PREMISES NAME Pizza Hut #31122		Tel: (604) 575-7646 Fax:
PREMISES ADDRESS 103 - 15951 Fraser Hwy Surrey, BC V3S 2W7		INSPECTION DATE October 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 08, 2019
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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Cockroaches were observed in a monitoring station by the hot water tank and also by the high temperature dishwasher. Both instar and adult cockroaches were observed on the monitoring station. Pest control technician was on-site September 25, 2019 and advised operator to place a fan under the dishwasher to remove moisture. Corrective Action(s): Contact professional pest control services to take proper corrective actions to mitigate the pest infestation. This can include using bait to eliminate the infestation. Removing moisture along will not control the pest population. Pest control operator has been contacted and will be on-site today. Prior to the start of food preparation each morning, all food contact surfaces and equipment must be sanitized. Violation Score: 15

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

Comments

-Walk-in cooler was at 4C. -Pizza prep cooler was at 3C. -Upright cooler was at 4C. -Upright freezers were at -15C and -13C. -Hot holding cabinet was greater than 60C. -Temperatures are checked and recorded daily. Tracking system is now digital. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). New high temperature dishwasher was recently installed. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Manager observed practicing good hand hygiene practices at the time of inspection. -Quats sanitizer dispenser and pails were at 200ppm. Sanitizer is changed every 2 hours. -Foods properly covered and stored off the ground. -Equipment generally in good sanitary condition. Blades of vegetable cutter had a small amount of food debris. Ensure all equipment is pre-soaked prior to washing and sanitizing. -General sanitation good at the time of inspection. -Washroom clean and well maintained. -Manager present on-site and FoodSafe Level 1 valid until June 14, 2023. -Please contact the inspector if you have any questions or concerns.