INSPECTION REPORT Health Protection BWOI-DFDRYE

PREMISES NAME Domino's Pizza #10031		Tel: (604) 466-2219 Fax: (604) 466-0412
PREMISES ADDRESS 270 - 22529 Lougheed Hwy Maple Ridge, BC V2X 0L5		INSPECTION DATE April 3, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge) David Granholm		NEXT INSPECTION DATE April 04, 2025
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Water in sanitizing sink observed to be too hot. This was discarded and refilled at approx 75F. Temperature must be approx 75F in order to accurately measure the concentrstion of the Quat sanitizer. Corrective Action(s): Ensure staff are following the written directions posted on the wall adjacent to the sanitizing sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pizza prep cooler not in use as it is not maintaining temperature. According to staff, cooler stopped working on April 2 at approx 5:00pm. Corrective Action(s): Do not use until repaired. All pizza items currently stored on a mobile cart inside the walk in cooler Violation Score: 15

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

Comments

***Monitoring logs not being properly documented. At bottom of temperature log sheet "Corrective Actions" must be documented. This would outline what"Actions" were undertaken by staff when the pizza cooler was observed to be not properly cold holding ie the disposal of all Potentially Hazardous food items that may have been temperature abused as a precaution. This documentation is to demonstrate that you have done you "Due Diligence" especially in the event of a food borne illness complaint. Quat test strips on site for monitoring the concentration of Quat Stoppers available for all 3 sinks Walk in cooler at 1c Processed food items covered and dated Upright cooler at 1c Liquid soap and paper towels at hand sink Pizza oven being maintained