INSPECTION REPORT Health Protection VTAM-DDNS3B

PREMISES NAME Boston Pizza #74		Tel: (604) 582-6795 Fax: (604) 582-8145
PREMISES ADDRESS 104 - 1081 Central City Surrey, BC V3T 2W1		INSPECTION DATE February 7, 2025	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 10, 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Ice machine interior has build up of black debris. Corrective Action(s): Turn off ice machine and remove all the ice inside to thoroughly clean and sanitize the interior following manufacturer's instructions. Date to be corrected by: Immediately Violation Score: 15

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Opened can of pineapple juice was left in its original container after opening. Bartender disacarded remainder pineapple juice that was left in the container. Corrective Action(s): Ensure acidic food items that come from their canned containers, such as pineapple and tomato juice, are transferred to a food grade container after opening to prevent metals from leaching into the food due to oxidation. Violation Score: 3

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

Comments

Routine Inspection conducted. Food Storage • Walk-in refrigeration units measured at 4 degrees C or less. • Prep cooling units all measured at 4 degrees C or less. • Walk-in freezer units measured -18 degrees C or less. • Upright reach-in freezer units measured at -18 degrees C or less. • Food items stored in freezer were in frozen state. Cleaning and Sanitation • Hand washing stations equipped with hot/cold running water, liquid hand soap and single use paper towel. • Low temperature chemical dishwasher measured 100 ppm chlorine on final rinse cycle. • Bar glass washer measured at 12.5 ppm iodine. • Sanitizer buckets, spray bottles and from the source dispenser all measured at 200 ppm QUATS. • General sanitation is satisfactory. General • FOODSAFE Level 1 or equivalent requirement met. • Temperature logs maintained. • Licensed pest control services in place. • No signs of pests at time of inspection. • Chemicals stored separately in back storage area.