INSPECTION REPORT Health Protection MLUO-B9SQHP

PREMISES NAME Boston Pizza #58		Tel: (604) 504-5900 Fax:
PREMISES ADDRESS 2060 Sumas Way Abbotsford, BC V2S 2C7		INSPECTION DATE February 27, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Richard Petty		NEXT INSPECTION DATE March 07, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice cream scoop was found sitting at room temperature after being used. Some food items (chicken wings) were found in trays cooling in the walk-in cooler. Corrective Action(s): Use clean ice cream scoop every time when dispensing ice cream. Provide multiple clean ice cream scoops so that they can be rotated. Otherwise a dipper well is required to keep use ice scoop multiple times. Provide cover for food items that are left to cool down in the walk-in coole (i.e. parchment paper, etc.). Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Kitchen area has food debris and grime build up underneath equipment and on the equipment. Floor has filth especially underneath equipment. Walk-in cooler floor has build up that need to be thoroughly cleaned as well as the shelves. Back area requires organization and remove all bottles, etc. Corrective Action(s): Kitchen area requires thorough cleaning especially underneath equipment. There is an unpleasant odour in by the oven/stove area. Clean all food debris and grime on the floor. Scrape and use degreaser on the side of the frying equipment to get rid of all the stuck on grease. Use commercial grade cleaner and degrease to remove all the grime and filth on the floor. Walls also require cleaning as there are some splatter, etc. Ensure non-slip mats are washed daily and clean underneath the mats. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some renovations have been done in the kitchen area; however, some items still require maintenance such as cabinetry are getting worn out and tiling work in the dishwashing area are starting to come off again due to water penetration underneath the tile. Kitchen floor grouting are worn out and creating areas for grime and debris to accumulate between tiles. Corrective Action(s): Flooring the kitchen area requires attention (grouting is coming off and some tile base boarding area broken off or non-existent). Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the kitchen staff at time of inspection has Food Safe 1 certification. One of the staff may have Food Safe 1 but she has to check for it's validity. Corrective Action(s): Ensure kitchen managers have Food Safe 1 certification and in the absence of kitchen manager, at least one staff on duty has Food Safe 1 certification. Violation Score: 1

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

Comments

Hand wash stations (kitchen area) provide with liquid soap and paper towels in dispensers. Sanitizer (quats) measured 200 ppm (buckets and spray bottle). Walk-in cooler was at 4 deg C. Walk-in freezer was at -18 deg C. Walk-in beer/wine cooler was at 4 deg C. Prep line coolers were at or below 4 deg C. No hot holding at time of inspection but empty hot holding cabinet was at or above 60 deg C. Temperature log was available and up to date. Low temp dishwasher had chlorine residual of 100 ppm. Pest control monitoring in place. Staff washrooms and dining room washrooms were clean and provided with sanitary facilities. Bar area: Hand sink stocked with liquid soap and paper towels. Coolers were at or below 4 deg C.