INSPECTION REPORT Health Protection RWOG-B8MV53

PREMISES NAME Boston Pizza #023		Tel: (604) 434-7555 Fax:
PREMISES ADDRESS 5801 Marine Way Burnaby, BC V5J 0A6		INSPECTION DATE January 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mandeep Kaur		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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front prep cooler is leaking water in the bottom compartment Corrective Action(s): Call technician for repair. Do not store foods in the bottom compartment to prevent cross-contamination. Violation Score: 3

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

Comments

General: - handwashing stations stocked with soap, paper towels and hot and cold running water - dipper well running - soda nozzles clean - ice machine interior clean, scoops stored separately - ice machine plastic flap replaced - slicer being cleaned at the time of inspection - no expired foods upon random audit - temperature logs available for review - sanitation logs available for review - general sanitation is satisfactory - renovation of dining area only scheduled approximately for next year Temperatures - Walk-in cooler (beer): 4C - Walk-in cooler: 3C - Walk-in freezer: -19C - Pizza cooler inserts and drawers - 3C - Pasta ingredients - 4C** - Cooling drawers under pasta ingredients - 4C - Line cooler drawers - 2C - Line cooler inserts - 3C - Cookline freezer -15C - Under grill cooler - 4C - Ice cream freezer: -17C ** Use an ice water mixture so that inserts for pasta ingredients are completely submerged and can maintain 4C/40F ** - Cooler underneath hot holding cabinet in waitress station - 3C - Cooler at end of waitress station - 4C - Behind the bar coolers - 3C - Hot held soup: 65C - Hot holding cabinet (empty): 60C Sanitzers - low temperature dishwasher dispensed 50ppm chlorine at the final rinse cycle - bar glasswasher dispensed 12.5ppm iodine - sanitizer in several sanibuckets and spray bottles tested - 200ppm quats

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: RWOG-B8MV53
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment