INSPECTION REPORT Health Protection 248455

PREMISES NAME Boston Pizza #62		Tel: (604) 531-3333 Fax:
PREMISES ADDRESS 1956 152nd St Surrey, BC V4A 4N6		INSPECTION DATE August 14, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Christine Horton		NEXT INSPECTION DATE September 04, 2020
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 = 0

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not maintained in sanitary condition. 1) Observation: Used ice-cream scoop was kept in a dry container at room temperature. Correction: Wash the scoop and sanitize. Ensure ice-cream scoops are kept in containers full of ice that is replaced every 2 hours or in continuously running water (dipper wells). Operator took the scoop to the dishwashing area and agreed to use time stamps for tracking 2 hours on the ice/water container. Rationale: Ice-cream is a dairy product that requires temperature control. Scoops containing ice-cream debris can support an overgrowth of pathogenic microorganisms that can contaminate the ice-cream and cause a foodborne illness if left at room temperature. 2) soda machine nozzles were dirty and contained build up of sugar debris. Correction: Operator removed the nozzles and washed and sanitized the components at the time of inspection. Ensure the nozzles are routinely cleaned as well as the other food-contact components of the machine. Rationale: Inadequately sanitized equipment can contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food not protected from contamination. Observation: A frozen piece of Danish bun was kept directly on the floor of the undercounter freezer. Correction: Operator discarded the piece of bun at the time of inspection. Ensure all food is kept in food safe containers when stored. Rationale: The walls and floor of freezers are not safe food contact surfaces as they are not sanitized as frequently (after each use) and cannot be used to directly store food without containers. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Premises not free of pests. Observation: Fruit flies were noted in dry storage area. Correction: Operator informed that their professional pest control company was already working on the issue and had implemented fly repellent devices in the bar area. Keep monitoring the pest activity and contact the pest control company if problem persists in the future. Rationale: Flies can contaminate food and cause a foodborne illness. Corrective Action(s): Violation Score: 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Premises not maintained as per the approved plans. Observation: The cook-line area has missing light covers for two light fixtures. Correction: Install shatterproof light fixtures covers. Rationale: Light covers protect the food and food preparation area from contamination through physical hazards. Dust, debris, and insects could accumulate around the light tubes and fall into the food if the covers are not present. In case of an electrical emergency, bursting bulbs can contaminate food and cause a severe health hazard. Date to be corrected by: Sept 4, 2020 Corrective Action(s):

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

Comments

Comments Routine inspection of the food premise conducted. The facility is maintained in good sanitary condition. Temperatures: Walk in cooler: 2C Walk-in freezer: -19C Chest freezer: -18C Preparation cooler (right) top: 3C bottom: 2C Preparation cooler (left) top: 4C bottom: 2C Under counter freezer: -18C Ice cream freezer: -18C Glass door drinks cooler: 4C Drinks cooler (beer) #1: 4C Drinks cooler (beer) #2: 3C Preparation cooler (salad) top: 2.8C bottom: 2.4C All cooling units had accurate thermometers. Sanitation -All handsinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. -Chemical dishwasher achieved 100ppm chlorine residual at the dish surface after the final rinse cycle. -The glasswasher achieved 12.5 ppm iodine residual at the glass surface after the final rinse cycle. -All spray bottles for sanitizer were at 200ppm QUATS. NOTE: the staff is no longer using pails for sanitizer. -Ice-machine was in good sanitary condition. The scoop was stored outside in a stand. -Dough maker was clean. Staff confirmed that the dough maker is washed and sanitized after each use (once or twice a day). -Clean vs. dirty separation was adequate in the dishwashers area. 2-compartment sink was equipped with plugs. -Ice-sink was in good sanitary condition. Air gap was present. Scoop was stored outside. -Staff washroom was in good sanitary condition. Storage -Food was stored at least 6" off the ground. -All items were covered in coolers - except for cooling trays which the staff was monitoring. -Randomly selected food items in dry storage were well within their best before dates. -Raw food (eggs and chicken) was stored underneath ready to eat foods. Pest control -The facility is monitored by a professional pest control company on a monthly basis. -Reports are available on site. Administration -Staff is foodsafe level 1 certified. Chef's certification is valid until Feb 18, 2022. -Permit is posted. -Temperature logs are up to date. COVID Safety -Tables are blocked off to maintain 2m distance. -Floors are marked for physical distancing. -Signage is posted for physical distancing and masks. -Staff is required to wear masks. -COVID safety plan is posted. -30 minute sanitation alarm in place for frequent sanitation. -Contact tracing of all customers.