INSPECTION REPORT Health Protection MBEK-C4UU5Q

PREMISES NAME Pizza Hut #R39801		Tel: (604) 729-4750 Fax:
PREMISES ADDRESS 103 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE July 12, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parbhjot Sohi		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer not available for use at time of inspection. Corrective Action(s): Sanitizer prepared and measured at 200 ppm quats. Ensure sanitizer is always readily available for use (e.g. in spray bottle(s) or in bucket(s) with wiping cloths at concentrations required for effective sanitizing of food contact surfaces. Change/prepare as often as necessary in order to maintain effective concentrations. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bottle labeled as sanitizer in back area contained orange liquid (note: sanitizer on site is a light pink colour). Quats test strip used to test solution changed to blue colour (not on colour scale for quats). It was stated bottle is not in use. Corrective Action(s): Orange liquid discarded. Ensure all cleaning/sanitizing chemical bottles are properly labeled to identify their contents to prevent accidental mix up and, as a result, potential contamination of food and/or food contact surfaces. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site not certified for FOODSAFE Level 1 (or equivalent). Corrective Action(s): Ensure that at all times, at least one staff member on duty is certified for FOODSAFE Level 1 (or its equivalent). Keep copies of certificates on site for verification purposes. Date to be corrected by: August 12, 2021. Violation Score: 1

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

Comments

Routine health inspection conducted: Walk in cooler at 1 degree C. Preparation cooler (make table) at 1 to 2 degrees C (above) and 3 degrees C (below). Front beverage cooler at 3 degrees C. Walk in freezer at -21 degrees C. Meat freezer (under counter) at -18 degrees C. Ice cream freezer at -23 degrees C (new, packaged ice cream only). Food is covered and stored away from sources of contamination, off the ground. Probe thermometers on site. Temperature and sanitation logs available. Hand sink is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Low temperature dishwasher measured at 42 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface. Hot and cold running water and three sink plugs available at three compartment sink. Quaternary ammonium compounds (quats) sanitizer available from dispenser at 200 ppm quats. General sanitation good. No signs of pest activity observed at time of inspection. Permit displayed in front area.