INSPECTION REPORT Health Protection LKIM-BKSPLP

PREMISES NAME Boston Pizza #61		Tel: (604) 581-3600 Fax: (604) 583-6764
PREMISES ADDRESS 15125 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One of the hot holding units was at internal temperatures of 48 degrees Celsius and 55 at perimeter. CORRECTED DURING INSPECTION - temperature increased on unit. . Corrective Action(s): Ensure all items in hot holding unit are properly reheated to 75 degrees Celsius prior to placing into hot holding unit then stored at temperatures of 60 degrees Celsius. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of Health Inspector all of the sanitizer buckets were at 0ppm. CORRECTED DURING INSPECTION - items all changed out. Sanitizer solution 200ppm QUAT . Corrective Action(s): Ensure sanitizer solution is changed frequently. When changing sanitizer solution ensure solution is run for a period of time from the dispensing unit to ensure proper flow. Also ensure "fresh" or clean rags are used. Residual debris from old/used rags will decrease the concentration of the sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Some of the bottles of alcohol are missing caps. Puddle of brown liquid under hand sink of server station. Both of these can contribute to fruit fly infestations. . Corrective Action(s): Ensure to cap all alcohol bottles at the end of the night to prevent fruit fly infestations. Ensure no pooling water Ensure following Pest Technician recommendations on pest service report to prevent against future infestations. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following places: - In cupboard where cutting boards are stored - Upper portion of storage for chicken mixing bowls. Splatter has accumulated (shown to Chef) - In backs of cooler drawers along bottom . Corrective Action(s): Ensure hard to reach areas are cleaned routinely. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - WELL DONE! - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm at the dish - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; most alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection