INSPECTION REPORT Health Protection CPAK-AEPPSU

PREMISES NAME Boston Pizza #020		Tel: (604) 576-2677 Fax: (604) 576-8635
PREMISES ADDRESS 600 - 6486 176th St Surrey, BC V3S 4G3		INSPECTION DATE October 13, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Willie Wong		NEXT INSPECTION DATE October 17, 2016
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUAT sanitizer prepared in buckets/labelled spray bottles throughout the facility at >300ppm. Sanitizers used for surfaces that would come in direct contact with food were diluted to 200ppm at this time. Corrective Action(s): Ensure these bottles are prepared manually until the dispenser is repaired. Check using the test strips available on site. 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: Automated QUAT dispenser dispensing >300ppm QUAT. Manager to contact the technician for repair. Corrective Action(s): Ensure the dispenser is repaired. Violation Score: 3

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

Comments

Routine inspection conducted: BAR -Handwash station adequately supplied -Refrigeration temperatures satisfactory. Lemon wedges stored in ice. -200ppm QUAT sanitizer available in a bucket with wiping cloths. -Glasswasher achieved >12.5ppm iodine after final rinse. -Drink dispensing gun and holder maintained clean. -General sanitation of the area satisfactory. KITCHEN -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. Hot-holding not in use at this time. -Temperature monitoring system in place. NOTE: Top part of prep cooler (left) had temperature ranging in between 6~7'C. Door not closed properly. Ensure to monitor the temperature throughout the day. If not operating at or below 4'C, call for service. -General food storage in coolers/freezers good. -Ice machine maintained in sanitary condition. Scoop stored properly. -Lower temperature dishwasher achieved >50ppm chlorine at the plate level after final rinse. -Professional pest control company contracted for regular visit. No evidence of pest activity observed. -Ventilation canopy maintained. Next service in March 2017. -Equipment/tools maintained clean. Washrooms satisfactory. -General sanitation of the area satisfactory. Ensure all hot foods (i.e. soup) are cooled properly by cooling from >60'C to 20'C within 2 hours and from 20'C to 4'C within the next 4 hours. Monitor temperature during the process by using a probe thermometer. Please contact the health inspector once the automated QUAT dispenser is repaired to provide 200ppm solution.