Fraser Health Authority



INSPECTION REPORT
Health Protection
TGIL-C4PS8Y
PREMISES NAME
Domino's Pizza #10085		Tel: (604) 505-8118
Fax:
PREMISES ADDRESS
13391 72nd Ave
Surrey, BC V3W 2N5		INSPECTION DATE
July 7, 2021		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Narisi		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation (CORRECTED DURING INSPECTION): One of the pizza cutter blade was worn out, inconsistent and had cracks in it.
Corrective Action(s): Ensure that all the equipment/utensils/food contact surfaces are maintained in good working order. Staff discarded the damaged pizza cutter at the time of inspection.
Violation Score: 3

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

Routine inspection conducted at the food facility and the following observations were made during the inspection:

Temperature:
- Walk-in cooler maintained at 1C.
- Prep cooler at 2C (bottom) and 5-6C (top). Staff covered the top with lid at the time of inspection.
- Pop cooler at 5C.
- Temperature logs were maintained and found up-to-date.

Hygiene and Sanitizing:
- Hand wash station was adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in front service area.
- Sanitizer spray bottle available and the concentration of QUATS noted at 200ppm.
- Sanitizer dispenser releases 200 ppm QUATS at 3-compartment sink.
- Utensils and tongs were found in sanitary condition.
- Staff washroom maintained in good sanitary condition with supply of hot/cold running water, liquid soap and single-use paper towels.
- Sanitizer logs were maintained.

Storage:
- All food items were stored at least 6" off the floor.
- All products were either in original packaging or covered inside coolers.
- Back storage area and small dry storage room was well-organized.
- Chemicals and cleaners were stored separate from food preparation areas.

Pest Management:
- Professional pest control company conducts routine checks.
- No visible signs of pest activity observed at the time of inspection.
- Mechanical traps were present throughout the facility.

Administrative:
- Operating permit was posted in a conspicuous location.
- Operator has valid FoodSafe Level 1 certificate.