INSPECTION REPORT Health Protection 258073

PREMISES NAME Little Caesars Pizza #4889-0001		Tel: (604) 809-8740 Fax:
PREMISES ADDRESS 840 - 3041 152nd St Surrey, BC V4P 3L1		INSPECTION DATE July 28, 2022	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Steven Pitkanen		NEXT INSPECTION DATE August 02, 2022
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pineapple in prep cooler insert measured at 6.6C. Over counter prep cooler inserts are kept open during prepping. Corrective action: Operator moved stocked food items from the prep cooler (below) with the exception of the inserts at the top which will be used within 2 hours, to a working cooler (walk-in cooler) that is able to maintain 4C or less. Ensure to keep the unit closed when not in use to maintain 4C or less. Ensure to monitor temperatures of the food frequently. Health rationale: Potentially hazardous food must be kept at 4C or less to prevent being at the danger zone of 4C - 60C, which may lead to pathogen growth and/or production of toxins. Corrective Action(s): Violation Score: 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pizza measured at 53.6C in the hot holding units at the front. Staff informed that pizza's are hot-held for 30 minutes and discarded. No visual sign of time tracking observed. Corrective action: Staff voluntarily discarded the pizza. No other pizza's kept on the unit. Ensure to increase the temperature of the hot-holding unit to able maintain an internal temperature of 60C or above. Ensure to time track the products so pizza's can be discarded after 30 mins. Health rationale: Potentially hazardous food must be kept at 60C or above to prevent being at the danger zone of 60C - 4C, which may lead to growth of pathogens and/or production of toxins. Corrective Action(s): Violation Score: 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member was observed to be changing gloves without washing hands in between. Corrective action: Staff member removed gloves and washed hands with hot & cold running water, liquid soap and used paper towels before wearing a clean, new pair of gloves. Ensure to wash hands in between changing gloves. Health rationale: Adequate hand washing in between glove changing facilitates the reduction of bacteriological, physical and/or chemical hazards that may lead to a possible food borne illness. Corrective Action(s):

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Deep dish oil inserts were not covered. Corrective action: Staff member closed all open inserts of deep dish oil. Ensure keep all inserts closed when not in use. Health rationale: Open inserts may potentially get contaminated bacteriologically, chemically and or physically that may lead to a possible food borne illness. Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Pizza boxes with pizza inside was stacked at the back area to be discarded at the end of the day. Staff member informed they may discard pizza on a later day when it is busy. 2. Back area was observed with an accumulation of cardboard boxes. Corrective actions: 1. Remove the pizza boxes from the premises. Ensure to discard all pizza boxes with pizzas at the end of the day. 2. Remove all cardboard boxes from the back area. Ensure to keep the back area and premises in a sanitary manner. Health rationale: Potential pests may be attracted to the food in pizza boxes and the cardboard boxes may harbour and breed pest which may lead to contamination of food/food contact surfaces and to a possible food borne illness. Date to be corrected by: 2022/07/28 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ventilation fan was observed to have accumulated dust, over the 3 compartment sink. Corrective action: Clean the ventilation fan and the ceiling to eliminate dust. Ensure to regularly clean hard to reach areas. Health rationale: Dust build up may fall in to the clean and sanitized utensils and contaminate the items. Date to be corrected by:2022/08/02 Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle of QUATs labeled as bleach. Corrective action: Staff member emptied bottle. Ensure to properly label chemicals. Health rationale: Chemicals and sanitizers must be properly labeled to prevent any misuse or contamination. Corrective Action(s): Violation Score:

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

Comments

Routine inspection conducted. The following was observed: 1. Temperatures Upright freezer at -24.6C Walk-in cooler at 1.6C. Internal temperature of sauce at 1.3C. Thermometers present in cold holding units. 2. Sanitization All hand washing stations are accessible, and equipped with hot & cold running water, liquid soap & paper towels. QUATs sanitizer at 3-compartment sink at 200ppm. QUATs in spray bottles at 400ppm - 200ppm. Overall sanitation satisfactory. Prep sinks are equipped with hot & cold running water. 3. Storage Food storage in walk-in cooler satisfactory. Food stored above ground at least 6 inches. Single-use containers stored upside down. 4. Pest activity No visual signs of pest activity during the inspection. 5. Administrative Permit posted