INSPECTION REPORT Health Protection MLUO-B37P6V

PREMISES NAME Boston Pizza #58		Tel: (604) 504-5900 Fax:
PREMISES ADDRESS 2060 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE July 31, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Richard Petty		NEXT INSPECTION DATE August 15, 2018
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Prep counters, equipment, sink handles, etc were greasy. Corrective Action(s): Clean thoroughly with good detergent and degreaser to remove grease and debris and sanitize with sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some food items in the cooler were not covered. Corrective Action(s): Ensure all food in the cooler are covered. Once hot foods items cooling down in the cooler has cooled enough, transfer to another container with lid. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grime found underneath equipment (prep tables, ice machine). Some water has leaked from underneath the coolers due to hose not in proper position to drain properly. Corrective Action(s): Thoroughly clean the floors, walls and equipment to remove grime and debris. Good sanitation helps in preparing food safely and controlling pests. Organize and clean the back area. Manager said that a professional cleaner is due to clean the entire floor kitchen within a week or so. Violation Score: 9

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

Comments

Kitchen area: Hand wash sink stocked with liquid soap and paper towels. Walk-in cooler and walk-in beer cooler was at or below 4 deg C. Walk-in freezer was at -18 deg C. Prep line coolers were at or below 4 deg C. No hot holding yet at time of inspection. Temperature log was available and up to date. Dishwasher has chlorine residual of 100 ppm at plate surface. Pest control in place. Most recent pest control provided. Staff washrooms provided with sanitary facilities. There is a bad odor in the kitchen area. Management is dealing with this issue. Front service and Bar areas: Hand wash stations stocked with liquid soap and paper towels. Line coolers were at or below 4 deg C. Deep freezer was at -16 deg C. Sanitizer in bucket/spray bottle was at 200 ppm. Washrooms were in sanitary condition; however, there is the same bad odor in the women's washroom same as in the kitchen. Items to address: -All above noted violations must be corrected by Aug. 15, 2018. -Organize the dry storage room up stairs and tidy up the back kitchen area. -Fume hood is over due for servicing. Schedule professional cleaner to service the fume hood.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLUO-B37P6V
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: Canola oil and spray oil - 0 trans fat Food and food ingredients were meeting trans fat requirements (either 0 trans fat or less than 5% trans fat).
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