INSPECTION REPORT Health Protection MBEK-BDFSRH

PREMISES NAME Pizza Hut #R39801		Tel: (604) 729-4750 Fax:
PREMISES ADDRESS 103 - 2711 192nd St Surrey, BC V3S 3X1		INSPECTION DATE June 24, 2019	TIME SPENT 1.33 hours
OPERATOR (Person in Charge) Parbhjot Sohi		NEXT INSPECTION DATE June 25, 2019
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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of food inserts located in upper portion of maketable measured approximately 7 to 10 degrees C. Temperatures were checked over the course of the inspection. Corrective Action(s): Potentially hazardous (perishable) food items located at the maketable were discarded by staff. Ensure that potentially hazardous foods are maintained at 4 degrees C or less to limit the growth of potential pathogens and/or toxins. In the interim, small amounts of toppings may be used provided that they are used or discarded within two hours. A two-hour timer was set at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine detected in rinse residual at utensil surface for low temperature dishwasher. Note: Chlorine bucket was changed at time of inspection and dishwasher was primed by staff--no chlorine residual detected. 2. Quaternary ammonium compounds (quats) sanitizer in bucket labeled "sanitizer" was tested at 0 to 100 ppm quats. Corrective Action(s): 1. Technician contacted. Three compartment sink was set up with quats sanitizer at 200 ppm at time of inspection. Ensure all equipment and utensils on the premises are properly re-sanitized. Items that are placed through the dishwasher must be manually sanitized by full submersion in quats sanitizer at 200 ppm for two minutes. 2. Quats sanitizer in buckets was changed. Ensure that sanitizer is maintained at concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Change sanitizer as often as needed to maintain these concentrations. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or grease observed on all surfaces of doors as well as door seals for maketable cooler. Corrective Action(s): Ensure the above-noted areas are properly cleaned and sanitized. Food debris and/or grease may potentially attract pest activity and/or potentially lead to cross contamination of food and/or food contact surfaces. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. No chlorine was detected in rinse residual at utensil surface for low temperature dishwasher. 2. Upper portion of make table was measured at greater than 4 degrees C (food temperature). Corrective Action(s): 1. Dishwasher technician was contacted at time of inspection. It was stated that technician would be on site today to service dishwasher. Ensure dishwasher is in good working order and is capable of properly sanitizing equipment/utensils. Date to be corrected by: Today. 2. Ensure maketable is capable of maintaining internal food temperatures of 4 degrees C or less. Date to be corrected by: Today. Violation Score: 9

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

Comments

Routine inspection conducted: - Maketable at 2 degrees C (below) - Walk-in cooler at 1 degree C - Walk in freezer at -20 degrees C - Under counter freezer at -17 degrees C - Probe thermometers available on site for internal temperature checks. Reminder to ensure thermometers are properly calibrated on a routine basis. - Hand washing station is unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Staff member was observed to be following proper hand washing practices. - Staff washroom sink adequately supplied. - Staff wear clean clothing and hair is restrained (hair net in use) - No signs of pest activity observed at time of inspection. Most recent pest control report reviewed at time of inspection indicated no pest activity within the premises. Reminder to follow pest control operator recommendations. - FOODSAFE requirements met at time of inspection. Certificate produced for verification is within expiry (expires 2021). - Daily temperature and sanitation logs are generally maintained; however, no records available for today.