INSPECTION REPORT Health Protection JCHW-AXJPHW

PREMISES NAME Pizza Hut #31123		Tel: (604) 828-2645 Fax:
PREMISES ADDRESS 103 - 13753 72nd Ave Surrey, BC V3W 1L8		INSPECTION DATE April 5, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Minor amounts of food residue was found on the vegetable cutter. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Vegetable cutter may require a presoak to loose up vegetables before the slicer is cleaned and sanitized. Vegetable slicer was soaked in water for cleaning and sanitizing at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old food and other debris was found under equipment in the kitchen and on the underside of shelving units in the walk-in cooler. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times - clean under all equipment to prevent potential pest attraction and clean and sanitize shelving units to prevent potential contamination of foods. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Pizza prep cooler was at 4C (top and bottom). -Pasta upright cooler was at 3C. -Freezer units (3) ranged from -14C to -18C. One of the 4 thermometers in the double door freezer (white doors) was at 160F. Ensure all thermometers are accurate to verify temperatures. Broken thermometer was discarded at the time of inspection. -Hot holding cabinet for temporary storage of pick up orders was greater than 60C. -Temperatures checked and recorded twice daily. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer pails were tested at 200ppm. Sanitizer pails are changed every 2 hours. Time stickers present on sanitizer pails indicating when the solution was changed. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Foods properly stored off the floor and covered. -Facility serviced by a professional pest control operator. No signs of pests noted at the time of inspection. *FoodSafe Level 1 Certificates issued prior to July 29, 2013 expire on July 29, 2018. To meet the FoodSafe Level 1 requirement, FoodSafe Level 1 certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.