INSPECTION REPORT Health Protection DSOG-B3EQDN

PREMISES NAME Pizza Hut - Market Crossing		Tel: (604) 433-8424 Fax: (604) 421-0240
PREMISES ADDRESS 170 - 7515 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE August 7, 2018	TIME SPENT 1 hour
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation is satisfactory. Ensure to keep floors dry at all times. - All handwashing stations (front/back) supplied with hot/cold running water, soap, and paper towels. - High temperature dishwasher achieved 72C at the plate's level during the final rinse cycle. Ensure to keep the floors dry around the dishwasher at all times. - Three compartment sink available for manual dishwashing. QUAT sanitizer available at 200ppm concentration. - Surface sanitizer available in designated red buckets with presoaked wiping cloths at 200ppm QUAT concentration. Ensure to regularly change out the sanitizer to ensure effectiveness. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Pest management system in use. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature Control: - Walk in freezer = -17C - Walk in cooler = 4C - Beverage cooler (front of store) = 4C - Beverage cooler (back of store) = 1C - Undercounter freezer (beside the fryer) = -16C - Upright cooler (beside the walk in cooler) = 4C - Pizza prep cooler = 4C - Hot holding unit = 60C - Temperature log kept up to date.