INSPECTION REPORT Health Protection DWAG-CHVSCT

PREMISES NAME Domino's Pizza #10088		Tel: (604) 535-4646 Fax:
PREMISES ADDRESS 2389 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE September 2, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hark Rana		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food container for pizza sauce was stored in the mop sink. Corrective Action(s): Do not store food containers at the mop sink. Move the sauce container to the 3 compartment sink for cleaning and sanitizing. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine based food surfaces sanitizer measured with a concentration of 50 ppm. The instruction label at the 3 compartment sink stated a concentration of 50-100 ppm is needed. Corrective Action(s): Chlorine based food surfaces sanitizer must be at 100 - 200 ppm in concentration for properly sanitizing. Increase the concentration of the chlorine sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Minor rodent droppings noted beside the hot water tank. Corrective Action(s): Clean the aforementioned area and monitor for any active activities. Contact your professional pest control if needed. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (prep, walk-in, beverage) maintained at 4C or less. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - Food products stored off the ground and organized. - Food stored in walk-in cooler properly covered and dated. - Used utensils were cleaned and sanitized every 2 hours. - Temperature records maintained and available for review. - General sanitation satisfactory.