INSPECTION REPORT Health Protection 250156

PREMISES NAME Little Caesars Pizza #4889-0001		Tel: (604) 809-8740 Fax:
PREMISES ADDRESS 840 - 3041 152nd St Surrey, BC V4P 3L1		INSPECTION DATE August 28, 2020	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Steven Pitkanen		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Personal belongings of staff such as small backpack was stored inside carton of pizza boxes and the inside of the pizza box was in direct contact with the staff belongings. Corrective action: Staff moved personal belongings at time of inspection. The first layer of pizza boxes were discarded at time of inspection as they were potentially contaminated. Do not store personal belongings on food contact surfaces as they may cause contamination of food and cause foodborne illness. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink in the back area is blocked by storage of soft drink bottles and also lacks liquid soap. Corrective action: Operator removed soft drink bottle from inside sink at time of inspection and placed a bottle of liquid soap at the sink. Do not block handwashing sink and keep it adequately stocked to allow adequate handwashing to take place. Adequate handwashing sink is necessary to facilitate proper hand hygiene practice by staff to protect food from contamination. Corrective Action(s):

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit is not posted on site. Corrective action: Post permit in a conspicuous location on premise as per Food Premise Regulation to indicate facility is approved to operate. Date to be corrected by: 1 week Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer bottles not marked/labeled. Corrective action: Operator marked sanitizer spray bottle with "sanitizer" at time of inspection. Ensure all sanitizer bottles are adequately marked to ensure no mishandling of chemicals occur and that the proper spray bottle is used which contains the sanitizer. Corrective Action(s): Violation Score:

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

Comments

Comments Temperatures -Walk-in cooler, prep cooler, under counter cooler and drinks display cooler are all measured to be below 4C. Hot holding units measured above 60C. -Freezer measured below -18C -Internal food temperature for cooking reached above 90C -Probe thermometer is available -Thermometers are present inside coolers, freezer and hot-holding unit. Storage -Chemicals are stored separate from food in designated area. -Adequate storage space for clean equipments available. -Clean utensils and equipments are stored in santiary condition at least 6 inches off the floor. -All food in dry storage and cooler and freezer are covered and stored in sanitary condition. Sanitation and Hygiene -Handwashing station in front area and inside washroom supplied with hot and cold running water, liquid soap and single-use paper towel. -3-compartment sink available for manual dishwashing 3-drain plugs available. Drain boards on both sides of sink available for dirty dishes and air drying. Sanitizer in sanitizing sink is set-up and measured at 200ppm Quaternary Ammonia Compound at the time of inspection. -Sanitizer spray bottle available and measured at 400ppm Quaternary Ammonia Compound (QUATS) -Test strips available for QUATS -General sanitation is good. Facility is in good construction. Food contact surfaces are smooth, non-absorbent and easily cleanable. -Shelving racks for storage of equipments are clean -Prep sink is cleaned and sanitized after each use. -Pizza cutter are washed and sanitized at 2 hr intervals -Prep counters are cleaned and sanitized at 2 hr intervals -Separate pizza cutter for meat and vegetarian pizza used. -Dogh ball making machine & mixer is washed and sanitized after each use. Duration of use is 3 hr. -Mop sink is inside a closet and is in sanitary condition. -Washroom is in sanitary condition. -Staff observed to wash hands adequately at time of inspection. -Staff wear apron during work. Aprons are washed every 2 days by taking them home (by staff). Pest Activity -No sign of visible pest activity noted during inspection. -No conditions observed that may harbour or allow pest entry. Administrative -Food Safety Plan and sanitation plan is available. -Staff and operator have FOODSAFE Level 1 -Temperature logs are available and are maintained. -Product receiving log is available and is maintained. -Documents for approval source is available. General -Adequate lighting available throughout premise and also inside coolers and freezers. -Adequate ventilation available -All lights are covered with shatterproof covering. -General construction of the premise is good. -Food in hot-holding is discarded after 2h for quality purposes. -Raw pizza held at room temperature before cooking. Timer is used to track time and the holding time for uncooked pizza at room temperature is less than 2 hr. At 2 hr mark raw pizzas are discarded.