INSPECTION REPORT Health Protection MBEK-B3ASV3

PREMISES NAME Pizza Hut #R39801		Tel: (604) 729-4750 Fax:
PREMISES ADDRESS 103 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE August 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parbhjot Sohi		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] 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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had no detectable chlorine sanitizer at the utensil surface. Sanitizer concentrate bucket was observed to be empty. Corrective Action(s): Sanitizer concentrate bucket was changed and dishwasher was primed. Low temperature dishwasher measured 33 degrees C and 50 to 100 ppm chlorine at the utensil surface. Ensure that all utensils and equipment that were put through the dishwasher today are re-sanitized in the dishwasher. All equipment/utensils/food contact surfaces must be properly washed and sanitized to limit potential contamination of food. 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

Routine inspection conducted: - Maketable at 2 degrees C (above and below) - Walk-in cooler at 3 degrees C - Walk in freezer at -22 degrees C - Under counter freezer at -19 degrees C - No hot holding - All cold holding units equipped with thermometers - Food is stored off the floor. Prepared food items are covered and labeled with preparation and discard dates. - A probe thermometer is available on site for internal temperature checks. - Deep-fried items are cooked according to a timer system - A 30-minute timer is in place for changing sanitizer solution, as well as cleaning and sanitizing of in-use utensils and food contact surfaces. - Quaternary ammonium compound (quats) sanitizer is available in labeled buckets with wiping cloths and from dispenser at 200 ppm. Test strips on site (within expiry). - Hand washings station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff were observed to be properly washing and drying hands at time of inspection. - Staff washroom maintained in clean condition and sink is adequately supplied - FOODSAFE requirements met at time of inspection - Daily temperature and sanitation logs are maintained - No signs of pest activity noted at time of inspection. Premises is serviced by a pest control operator on a monthly basis. Reports reviewed at time of inspection. - Staff wear clean clothing and hair nets/hats. Please contact the Environmental Health Officer if you have any questions or concerns.