Fraser Health Authority



INSPECTION REPORT
Health Protection
240910
PREMISES NAME
Domino's Pizza #10011		Tel: (604) 421-7077
Fax:
PREMISES ADDRESS
A - 1601 Burnwood Dr
Burnaby, BC V5A 4H1		INSPECTION DATE
January 3, 2019		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Kali Brar		NEXT INSPECTION DATE
January 08, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Issue Correction Order
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Prepline undercounter cooler was too warm; 48 deg. F as per facility's temperature gauge. Internal temperature of beef balls 8.3 deg. C. Raw chicken wings 9.8 deg. C, shredded cheese 9 deg. C.
Corrective Action(s): Operator adjusted the cooling intensity of the unit and temperature was below 4 deg. C within 30 mins.
*All potentially hazardous foods stored in the temperature danger zone (4 deg. C - 60 deg. C) for more than 2 hours were discarded. (corrected on site)
*Ensure staff are trained and perform regular temperature monitoring of foods. PHF's must be below 4 deg. C or 40 deg. F.
Violation Score:

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Prepline cooler under compartment was too warm; 48 deg. F as per facility temperature gauge and 9 deg. C as per inspector's thermometer. Operator adjusted setting and the unit was below 4 deg. C within 30 mins.
Corrective Action(s): *Repair/service/adjust the setting to ensure the unit maintains 4 deg. C / 40 deg. F or below.

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

Comments
-Handwash station fully equipped with hot/cold running water, soap, and paper towels.
-Walk in cooler 3 deg. C
-Foods in prep line inserts were below 4 deg. C; good.
-Dishwashing sanitizer 200 ppm - 400 ppm; good.
-No signs of pest activity