INSPECTION REPORT Health Protection MLOO-AWCU55

PREMISES NAME Papa John's Pizza (South Surrey)		Tel: (604) 377-6892 Fax: (604) 677-5295
PREMISES ADDRESS 15 - 2245 160th St Surrey, BC V3S 9N6		INSPECTION DATE February 26, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Landy Luan		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Several pans were stored in the hand washing station in the back area. Corrective Action(s): Remove these pans. Do not store any equipment in hand washing station. Hand washing stations should only be used for washing hands and should be kept clear of obstructions for that purpose. Date to be completed: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A scoop was stored with the cheese in the prep cooler. The handle of the scoop was in direct contact with the cheese. Corrective Action(s): Remove this scoop and store it separately from food. Contamination can spread from the handle of the scoop to the food if stored improperly. Date to be completed by: Immediately Violation Score: 3

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

Comments

-General sanitation is satisfactory -All hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -All coolers (walk-in, prep) at < or = 4C -Hot holding unit was not in use at the time of inspection. Pizzas are not hot held for more than 2 hours and only during lunch time. -Temperature logs available for the walk-in and prep coolers. Ensure logs are maintained regularly. -Three compartment sink available for manual dishwashing -200 ppm Quat sanitizer is available from the dispenser and in spray bottles. -Food is labelled with dates and covered with lids -Dry storage is satisfactory -Chemicals are stored separately from areas of food preparation and storage -FOODSAFE Level 1 certificates available onsite -No signs of pests observed during inspection