INSPECTION REPORT Health Protection DSOG-AZBTR2

PREMISES NAME Papa John's Pizza (Burnaby)		Tel: (604) 435-8265 Fax:
PREMISES ADDRESS 104 - 6462 Kingsway Burnaby, BC V5E 1C5		INSPECTION DATE June 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhan Yu Chen		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Soiled wiping cloth used to wipe down prep tables and other food contact surfaces stored directly on the handwashing sink near the entrance to the back of the kitchen. Corrective Action(s): Make sure to store the wiping cloths in a clean area or bin (ie fully submerge the wiping cloths in sanitizer solution stored in bins when not in use). Violation Score: 5

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. - All handwashing stations (two in the front/ one in the back of kitchen) supplied with hot/cold running water, soap, paper towels - Pizza prep line cooler in the main kitchen = 4C (internal temperature of cooked chicken in the prep line cooler measured at 5C) - Upright beverage cooler in the front of the kitchen = 5. Make sure to include the temperature of this cooler in your daily log. - Walk in cooler in the back of the kitchen = 4C. - All refrigeration units equipped with working thermometers. - Hot holding warmer unit in the front > 60C. Make sure to include the temperature of this warmer in your daily log. - Three compartment sink available for manual dishwashing. QUAT sanitizer solution at the sink measured 200ppm concentration. Make sure to follow the proper manual dishwashing method: 1) wash 2) rinse 3) sanitize 4) air dry - Surface sanitizer available in spray bottles in the main kitchen at 200ppm QUAT concentration. Ensure to change out the sanitizer solution daily. - Dry storage area has adequate space and wire racks. Food items kept at min 6 inches (15cm) off the ground. - No signs of pest activity. - FOODSAFE certified staff on duty. Verified at the time of the inspection.