INSPECTION REPORT Health Protection JCRH-CQMUGR

PREMISES NAME Pizza Hut #31154		Tel: (604) 299-0334 Fax: (604) 299-7945
PREMISES ADDRESS 4448 Hastings St Burnaby, BC V5C 2K2		INSPECTION DATE April 6, 2023	TIME SPENT 1.5 hours
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - One pizza in hot holding unit was 48C. Manager reported that orders are only intended to be kept in hot holding unit for minimal period of time (5-10min) until they are picked up; however, the delivery driver was late for pick up for this order and this pizza had been in unit for 1 hour. - As noted in violation 308, door to hot holding unit had been ajar. (Note: Other orders in hot holding unit were >60C) Corrective Action(s): - Ensure potentially hazardous are kept at 60C or higher. Discard any foods which are <60C for 2 hours of longer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Door of hot holding unit noted to be ajar affecting temperature in interior of unit. Manager reported door has to be closed firmly to engage latch. Note: Food products (orders) generally kept in hot holding for 5-10min) Corrective Action(s): - Repair door of hot holding unit so that door closes securely and unit is maintaining a temperature of 60C or higher. In the interim, ensure attention is taken so that door to unit is being firmly closed to engage latch. Ensure temperature inside unit is monitored with thermometer inside unit. To be corrected by: 13-April-2023 Violation Score: 3

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

Comments

- General sanitation is satisfactory. Minor amount of debris noted along edges of floor (under coolers and shelving) - ensure these areas are cleaned as part of your regular cleaning schedule. - Handsinks were supplied with liquid soap and paper towel. - Coolers and freezer were operating at required temperatures (4C or colder, -18C or colder) - Temperatures checked: - Walk-in cooler 3C - Single door reach in coolers 3C, 4C - Line cooler 3C - Undercounter freezer -20C - Temperatures of cold holding units are checked six times daily and reading entered in hutbot system. - High temperature dishwasher operational and final rinse met required sanitizing temperature (71C or higher at dish surface). Temperature measured with min/max thermometer was 80.9C - Quats sanitizer (200ppm) present from dispenser at 3 compartment sink. - In use wiping cloths kept in quats sanitizer solution. Concentration of solution in buckets maintained at 200ppm. Solution replaced every 2 hours. - In use bowls for mixing chicken wings with sauces are cleaned and sanitized every 2 hours. In use portion containers and bowls for mixing toppings are cleaned and sanitized every 30 minutes. - No signs of rodent activity observed at time of the inspection. A few fruit flies were noted; however, control measures (fly lights, fruit fly traps) are in place. Ensure a high level of sanitation is maintained. Pest control contract in place with monthly service. Most recent pest control viewed. Follow any recommendations of pest control technician. - Foodsafe requirement met at time of the inspection. Manager has valid Foodsafe level 1 certificate (valid until July 2023). Ensure certificate is renewed prior to expiry. See www.foodsafe.ca for information on completing Foodsafe level 1 refresher course.