INSPECTION REPORT Health Protection LKIM-B2RMQF

PREMISES NAME Boston Pizza #61		Tel: (604) 581-3600 Fax: (604) 583-6764
PREMISES ADDRESS 15125 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE July 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 20, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop for large ice machine stored directly in ice. CORRECTED DURING INSPECTION - Ice scoop was moved to wall storage unit. Bags of dry "Pizza Mix" stored directly on floor. CORRECTED DURING INSPECTION - Items moved up off floor onto inverted milk carton. . Corrective Action(s): Pizza mix is to be stored off floor in pest proof container. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed. Ongoing rodent infestation. Facility is serviced multiple times per month. Continue with services of Pest Control Technician. . Corrective Action(s): . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on the floor of the following areas: - Laundry room throughout - Under equipment in bar - Under ice machine unit - Under stand mixing unit . Corrective Action(s): Clean and sanitize floor. Remove droppings and sanitize affected area with 200ppm Chlorine sanitizer solution (1 tablespoon bleach for one gallon water.) . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.