INSPECTION REPORT Health Protection ACHN-DAJTF2

PREMISES NAME Boston Pizza #67		Tel: (604) 858-3333 Fax:
PREMISES ADDRESS 45305 Luckakuck Way Chilliwack, BC V2R 3C7		INSPECTION DATE October 30, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Walter & Rachelle Grieshaber		NEXT INSPECTION DATE November 06, 2024
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 = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food not covered in walk in cooler 2. Drink lines in and close to ice in the bar area observed to have mold build up 3. Drink lines in the walk in cooler that are hooked up the metal beer kegs observed to have excessive dust/mold accumulation. Corrective Action(s): Please ensure all food in storage is covered. Please ensure there is no excessive build up of mold and dust in the kitchen. To be corrected by: Nov 6, 2024 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Cookline observed to have excessive accumulation of grease between friers and stove. 2. Food debris observed underneath equipment/shelving. 3. Floor is sticky. 4. Ventilation hood observed with grease accumulation. Corrective Action(s): Please ensure the kitchen is deep cleaned. Please ensure degreaser is used on the floors and to scrape off debris before mopping. To be completed by: Nov 6, 2024 Violation Score: 9

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers measure 4C and below >>> Some surface inserts in the prep coolers measure 6-7C. Please ensure no potentially hazardous foods are stored at insert level overnight. Please cover inserts when kitchen is not busy. >>> If inserts are unable to maintain 4C and below at all times, food must be discarded at the end of the day. Do not reuse for the next day. - All freezers measure -18C and below - All hot holding measure 60C and above - Low temperature dishwasher measure 100ppm at final rinse at plate level - QUAT sanitizer in spray bottle measure 200ppm >>> A couple of bottles measure around 50-100ppm. Please ensure sanitizing solution is refreshed daily. Empty at night and refill in the morning - No signs of pests, pest control company in contact, latest report reviewed. - Staff has valid FOODSAFE level 1 certificate - Ice machine maintained in sanitary condition - Temperature is checked and logged daily. Note: - Tiles in wall observed to be broken with hole in the wall. >>> Operator stated that they are fixing it within these two weeks.