INSPECTION REPORT Health Protection ZDER-AH9W3R

PREMISES NAME Boston Pizza #22		Tel: (604) 759-3133 Fax:
PREMISES ADDRESS P100 - 805 Boyd St New Westminster, BC V3M 5X2		INSPECTION DATE January 3, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Baljit Mann		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: -Under cooking line - build up food debris -Back of interior front prep cooler - food debris -Ceiling fan vents (kitchen & front waitress station) - dust accumulation -Hard to reach areas of kitchen Corrective Action(s): Ensure all hard to reach areas are routinely cleaned to prevent build up. Main food storage and prep areas appear to be well maintained. Correction date: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Units not in good working order: -Front pasta prep cooler drawers -Left pizza cooler drawers -Hot water valve for mid-kitchen prep sink -Garlic butter heating element Corrective Action(s): Ensure all units in kitchen are maintained in good working order. Correction date: 3 months Violation Score: 3

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

Comments

Routine: -Handsinks fully supplied with hot & cold water, liquid soap and paper towel through out kitchen and staff washroom -Proper handwashing practices observed during inspection. Regular glove changes observed by dishwasher. -Coolers: <= 4 C -Freezers: <= -18 C -Hot holding units maintained at or below 60 C *Garlic butter hot held at 55 C and adjusted during inspection. Monitor temp and unit function. -Temperature log taken daily, thermometers available in all units -Low temp dishwasher noted: 100 ppm chlorine at the plate -Glass washer: 12.5 ppm iodine -Sanitizer bottles and buckets through out facility noted 200 ppm QUATS -No signs of pest activity noted during inspection - pest control provided by Abell -Food labelled, covered and stored off the ground -Ice machine and scoops maintained in sanitary condition -Meat slicer appears to be kept in a sanitary manner Note: -Some light covers missing from kitchen and dishpit areas - lights have protective covers around each bulb to protect food. In transition phase between bulbs.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-AH9W3R
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment