INSPECTION REPORT Health Protection 232107

PREMISES NAME Little Caesars Pizza #456-005		Tel: (604) 596-0009 Fax:
PREMISES ADDRESS 6461 120th St Delta, BC V4E 3G3		INSPECTION DATE April 30, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 23, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. 3 compartment sink not properly set up for manual dishwashing. Quats sanitizer measured a 100ppm. Lower than 200 ppm quats may allow survival of pathogen. 2. Quats sanitizing spray bottle measures at over 400 ppm. High concentration of quats can be chemical hazard to people. Corrective Action(s): 1. Staff was instructed to increase quats concentration to 200 ppm. Note: 1 pump quats sanitizer for 20 L of water. 2. Sanitizing spray bottle was refilled with 200 ppm quats solution. Obtain test stripes to certify quats concentration. Violation Score:

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A can of olives with dented seal. Damages on seals can allow pathogen entry into the can. Corrective Action(s): The can was discarded. Violation Score: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In operator's absence, staff does not have Foodsafe Level 1 or equivalent during the inspection. Corrective Action(s): At least one person must have Foodsfe Level 1 onsite when the business is operational.

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

Comments

Preparation cooler inserts at 4-5C, bottom section of 1C Walk in cooler at -4C Pop cooler at 1.5C Chest freezer at -25C Handwashing stations provided liquid soap and single use paper towels. Pizza hot held for 30 minutes, they discarded Timer used for proofing of pizza dough. No pest activities observed. Reminder: Follow up inspection will be checking test strips and temperature logs.