INSPECTION REPORT Health Protection MUPN-D42RYM

PREMISES NAME Boston Pizza Meadowtown		Tel: Fax:
PREMISES ADDRESS 510 - 19800 Lougheed Hwy Pitt Meadows, BC V3Y 2W1		INSPECTION DATE April 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gautam Shokeen		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispensers at main hand washing station near grill area and staff washroom lacked paper towel at start of inspection but have since been restocked. Corrective Action(s): Ensure staff keep these stocked at all times to encourage proper hand washing. 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 observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food storage practices noted such as thawing in cooler and raw foods stored separate/below all other foods √ Food up off floor ≥6”, good stock rotation noted √ Hand wash station by walk in cooler fully stocked with hot and cold running water, liquid soap and paper towel √ Ecolab Sink and Surface sanitizer present and passed test strip test √ Bar glass washer had 12.5ppm Iodine present √ Low temperature dishwasher at or just above 50ppm chlorine √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Test strips present for monitoring dishwasher/sanitizer levels √ Equipment appeared to be in good working order √ General sanitation and maintenance is very good √ No signs of pest infestation noted, pest control currently coming weekly √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. Certificates present to demonstrate compliance √ No concerns with staff hygiene or food handling noted during inspection