INSPECTION REPORT Health Protection JCHW-BATQ2K

PREMISES NAME Pizza Hut #31123		Tel: (604) 828-2645 Fax:
PREMISES ADDRESS 103 - 13753 72nd Ave Surrey, BC V3W 1L8		INSPECTION DATE April 1, 2019	TIME SPENT 0.66 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vegetable cutter was found to have dried food on the blades. Corrective Action(s): Ensure slicer is properly cleaned and sanitized after each use to prevent potential cross contamination of foods. Cutter was cleaned and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed touching nose, followed by handling food without proper handwashing. Corrective Action(s): All staff are to adhere to good hand hygiene practices to prevent cross contamination of foods. Food was discarded at the time of inspection and manager reviewed hand hygiene practices with staff member at the time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Walk-in cooler was at 3C. -Pizza prep cooler was at 2C (top and bottom). -Both upright coolers were at 4C. -Upright freezers were at -17C and -14C. -Hot holding cabinet was greater than 60C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Quat sanitizer dispenser and pails were at 200ppm. Sanitizer pails properly labelled and changed every 2 hours. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Ensure staff adhere to good hand hygiene practices. -Foods stored off the floor and covered. -General sanitation good at the time of inspection. -New pest control operator has started in the facility as of March 2019. No signs of pests noted at the time of inspection. *Walk-in cooler door seal needs to be replaced - facility is in process of replacing door seal. -FoodSafe Level 1 valid until April 24 2023. -Please contact the inspector if you have any questions or concerns.