INSPECTION REPORT Health Protection LKIM-B8WRXM

PREMISES NAME Boston Pizza #61		Tel: (604) 581-3600 Fax: (604) 583-6764
PREMISES ADDRESS 15125 100th Ave Surrey, BC V3R 9P4		INSPECTION DATE January 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 25

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Bag of Pizza flour contaminated by Rodents. Corner of bag has been chewed. CORRECTED DURING INSPECTION - item discarded by staff. . Corrective Action(s): Ensure pizza flour lid is on tightly overnight. Rodents are able to climb extremely well and if lid is not properly on bag rodents are able to gain access. Ensure all pizza flour is stored inside pest proof containers. Do not leave overnight outside of pest proof containers. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher malfunctioning. 50 ppm Chlorine not obtained during inspection. All dishes and utensils from previous night may not have been properly sanitized. CORRECTED DURING INSPECTION - The tube that draws in the sanitizer solution was worn and had to be replaced by the technician during the inspection. Dishwasher repaired by technician and all dishes, pots, pans, utensils, etc were run through the dishwasher during the inspection to ensure all items were properly sanitized prior to use. . Corrective Action(s): DISCUSS WITH STAFF AS THIS IS A REPEAT VIOLATION: If technician had not repaired dishwasher and dishes were not able to be sanitized the facility would have been ordered CLOSED until such time as repairs had been made and all dishes sanitized. Ensure staff are actually checking dishwasher sanitizer levels three times daily as recorded. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Staff observed to drop pizza pan and place back on counter. CORRECTED DURING INSPECTION - Other staff member instructed staff to move dirty pizza pan to dish washing area Same staff member observed to drop stem/probe thermometer and case and place on counter. CORRECTED DURING INSPECTION - Health Inspector instructed staff member to sanitize thermometer. . Corrective Action(s): Discuss dropping items with all staff. Once items are dropped on floor they must be sanitized to prevent contamination of food items . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in bar area and in kitchen. Chewed bag of pizza flour observed. Pest technician services facility weekly. Improvement since previous inspections however certain areas remain higher activity than others.: - Bar on floor and lower shelves - Dough mixer corner - In cupboard of server station under handsink . Corrective Action(s): Discuss areas of higher activity with Pest Technician to determine how pests can be eliminated from these areas. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on floor in bar, lower shelves of bar, in corner behind dough mixer. . Some cooler handles have food accumulation on underside at touch points. . Corrective Action(s): Remove blenders from lower shelves of bar. This is not a good area to store blenders due to rodent droppings and high rodent activity. Relocate blenders to more sanitary area. . Have staff scrape underside of handles of coolers/freezers at touch points. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition in kitchen preparation area - continue to diligently clean all food preparation areas as facility has rodent activity - Pest control program in place - once per week servicing - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - FoodSafe Certified staff present during inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B8WRXM
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