INSPECTION REPORT Health Protection 259218

PREMISES NAME Boston Pizza #18 - Nordel Way		Tel: (604) 596-6455 Fax: (604) 596-6475
PREMISES ADDRESS 12060 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE August 8, 2023	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Bal Bains		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dicer in storage observed with food debris in blades and blade contact rubber. Corrective action: Staff moved the dicer to the dish pit and began the cleaning process. Ensure equipment and utensils are properly cleaned and sanitized before reusing to prepare food and before putting away in storage. Food debris that is not removed before sanitizing can block the action of the sanitizer on the surface, where potential pathogens may survive and then grow and / or produce toxins in storage at room temperature. Food debris on items in storage may also attract pests that may contaminate food and food contact surfaces. Corrected During Inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Undercounter fryer freezer ambient air temperature and surface temperature of frozen food measured -18 C / 0 F. Ambient air temperature was at -14.1 C and surface temperature of chicken strips was -10.0 C. Temperature logs indicated 10 Am check of the freezer was at -14 C / 7 f. A typo on the temp log sheet provided to the restaurant omitted the negative sign (-) befire the - 10 F, which staff informed led to the confusion of the required temperature. Corrective action: Monitor the temperature of the frozen food to ensure it is stored at or below - 18 C / 0 F to control for quality and shelf life. The temperature log sheet was adjusted temporarily by adding the negative sign (-) to the column with required temperatures in pen. Date to be Corrected by: 1 Week. Corrective Action(s): Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter fryer freezer ambient air temperature at 3:30 pm was -14 C and temperature logs at 10 Am show it was 7 F / -14 C. Corrective action: Service the freezer to ensure it is operating properly and capable maintaining frozen food at or below -18 C / 0 F. Date to be Corrected by: 1 Week. Corrective Action(s): Violation Score: 3

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

Comments

Comments: Handsinks in kitchen bar, and staff washroom were equipped with hot and cold running water, liquid soap and paper towels. Staff observed washing hands properly for at least 20 seconds and at adequate frequency. Staff attire was clean. FOODSAFE Level 1 equivalent trained staff onsite (expiry:May 26, 2026) Food contact surface sanitizer buckets in kitchen, spray bottle in bar and dispenser above mop sink achieved 200 ppm QUATS with test strips. Test strips available for QUATS. (required: at 200-400 ppm as per manufacturers directions) Low temperature dishwasher achieved 200 ppm chlorine with test strips after final rinse (required: at least 50 ppm - 200 ppm for sanitization). Test strips available. Glass dishwasher in bar achieved 12.5 ppm iodine after final rinse with test strips. Test strips available. Walk-in cooler temperature at 2.6 C (required: at or below 4 C / 40 F) Undercounter cooler at 4.0 C in cut station Pesto at 3.0 C, mayo at 3.5 C and bolognese at 4.0 C internally in prep cooler top in cut station. Pasta cooler drawers at 4.0 C Salad station cooler bottom meatballs and chicken bites at 4.0 C, ceasar dressing at 3.9 C in top insert. Nacho prep cooler bottom at 4.0 C, Salsa internal temperature at 3.7 C in top insert Build station undercounter measured at or below 4.0 C. Pizza sauce, Italian dressing and sausage measured at or below 4.0 C. internal in top inserts. Beer cooler, walk-in at 6.0 C. No PHFs stored inside during defrost cycle. Expo cooler at 2.6 C Left and right bar undercounter coolers at 3.6 C and 3.8 C respectively. Walk-in freezer at -18.0 C ambient air temperature Ice cream freezer at -20 C (required: at or below - 18 C / 0 F) All coolers / freezers were equipped with accurate thermometers No hot holding or cooking performed during inspection Thawing performed in walk-in cooler at or below 4 C. Surface temperature of guacamole at -3.8 C and mashed potatoes at -2.6 C thawing in cooler. Cooling of cooked rice and wings done for 10 minutes at room temperature and in cooler at or below 4 C in large shallow trays covered with parchment. Wings at 0.6 C and rice at 1.0 C after cooling. Sauce bowls and tongs at room temperature washed and sanitized every 30 minutes. Knives and other in-use utensils at room temperature washed and sanitized every hour. In-use utensils inside prep coolers stored with handles extending out from food. Prep cooler tops covered when not in use, Items in coolers, freezers and dry storage kept covered and stored off the ground Ice machine and wells clean. Scoops stored outside of machine in a sanitary manner. Clean and sanitized containers used to transfer ice from maker to wells. Ice cream scoop stored in cold running water in dipper well. Bar area blenders washed and sanitized after each use in the glass dishwasher, Chemicals stored on shelves away from food and food containers (in separate area) Mop Sink and buckets observed in sanitary condition. No signs of pests during the inspection. Back entrances sealed and closed to prevent pest entry. Pest control company contracted monthly Health permit posted. Overall sanitation of premises satisfactory: floors, walls, ceilings and hood vents clean.