Boston Pizza
3604 32 St Vernon BC V1T 5N3 · Restaurant - Food Service
7 inspections
- Monitoring
2 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Housekeeping orderliness in rear storage/receiving areas can be significantly improved by creating a dedicated recycling area near one of the outdoor compounds (i.e. a storage shed for bottles/cans). Add to your Sanitation Plan cleaning schedule frequency: *ventilators in walk-in coolers to be cleaned more frequently on a schedule to maximize air flow. *floor drains in rear storage areas not frequently used should be charged/filled with water to seal p-traps.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): Decal fee payment was late, but the overdue fee requires payment to release a new fiscal decal to validate your operating permit.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): *New hot-hold retherm unit for pasta sauce requires adjustment and to be monitored to ensure level is correct at >60°C, as product slightly less than 60°C. In addition to all refrigeration units temperature logs, also ensure hot-hold units are monitored in a daily log. *Condiments in top sections of coolers are climbing above 4°C to cook-line ambient temperatures with lids open during lunch and dinner. Note EHO recommendations.
- F1.2E Proper procedures must be in place for using time as a public health control at ambient temperatures.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Low temperature dishwasher sanitizer (chlorine bleach) requires monitoring at least twice per day as there was a slight air-lock in the injector tube which created a low chlorine level. *Reminder discussed: Ensure wiping cloths are sanitizer soaked prior to use in pail of Quat sanitizer. Reviewed the procedure of ensuring the sanitizer pail is used immediately after fill as the residual will dissipate below 200 ppm within an hour. After the task, discard the sanitizer and refill just before use again. Recommend sanitizer spray bottles be used as the Quat won't dissipate so quickly.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Housekeeping and orderliness is due for improvement in rear storage/receiving areas. Remove old equipment no longer required for operation. *Beer walk-in cooler due for cleaning to remove mold growth. The wood support section for lines should be painted as it's porous and allows mould growth. *Mop sink requires cleaning and ensure tight, non-absorbent construction. *Staff washrooms upstairs: Infra-red paper towel dispensers require repair or new battery replacement. Toilet flush assembly requires repair or replace the toilet.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5E Equipment or materials not required for food related operations must be removed from the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): Note F1.2 above. Condiment refrigeration units may require replacement with newer units designed with their own compressor unit for the condiment sections which significantly helps to maintain correct refrigeration temperatures during busy periods.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
4 infractions
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): F1.2A: Food in hot holding unit was measured at 57°C. Corrective Action: Increase and maintain the temperature of the hot holding unit to 60°C or higher at all times. F1.2B(1): Sauces located at the front of the house and along the line in the kitchen were being stored in containers lined with ice. The bottom layer of product was maintaining 4°C or colder, however the top layer varied in temperature ranging between 6°C to 10°C. Corrective Action: Ice baths should be a 50/50 water to ice ratio and should contact the majority of the product. Perform regular temperature checks to ensure the product is maintaining 4°C or colder at all times, or keep the product in a cooler at all times. F1.2B(2): Cooler located on the left side at the front of house was measured at 8°C. Corrective Action: Decrease the temperature of the unit to maintain 4°C at all times.
- F1.2A Potentially hazardous foods must be stored or displayed at a temperature of 60 °C (140 °F) or hotter.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1: Quat sanitizer test strips were outdated. Corrective Action: Obtain new test strips to ensure sanitizer is maintaining a concentration of 200 ppm Quat residual at all times. F2.1B: Thermometer could not be located in the walk-in cooler. Corrective Action: Obtain an NSF-certified thermometer and place it in the cooler. Ensure all coolers have NSF-certified thermometers in them.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A(1): Containers used for food storage were visibly damaged. Corrective Action: Replace all items that are no longer in good working order. F2.5B: Adequate cleaning is required in the following areas: • Walk-in cooler door tracks • Racks located/hard to reach corners in the walk-in cooler • The ice machine located at the back of the facility • Hard to reach corners under storage and equipment Corrective Action: Clean and sanitize the areas listed above. F2.5C: In-use wiping cloths were located throughout the facility. Corrective Action: Keep wiping cloths submerged in a sanitizer solution containing 200 ppm Quat residual. Ensure cloths are soaked for a minimum of 30-seconds between uses and replace the solution every 2-hours. Utilize test strips to ensure the sanitizer solution is reaching the required concentration. F2.5G: Food located in the walk-in cooler was not covered. Corrective Action: Ensure all food in the walk-in cooler is covered in order to prevent cross contamination.
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): F2.6: Panel in the vent hood located in the back of kitchen was bent. Corrective Action: Repair or replace the panel to ensure adequate ventilation is being achieved.
- F2.6H The premises must be equipped with ventilation equipment that is adequate to prevent the accumulation of smoke, grease, water vapour and objectionable (offensive) odours.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B Thermometer on door used to monitor temperature in walk in cooler and freezer in kitchen. These thermometers are not accurate, temperatures should be taken with a stand alone NSF thermometer (like in line coolers). Thermometers not present in bar fridges, does not allow for monitoring of cold holding temperatures. Corrective action: • Place NSF thermometer in all refrigeration units • Ensure refrigeration units maintain ≤4°C
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): F2.3A Corrected during inspection: Sanitizer not feeding into low temperature dishwasher at time of inspection. Some loads had been run through the dishwasher with no sanitizer. Corrective action: • Ensure appropriate level of chlorine sanitizer (100ppm) is being fed into dishwasher at initial use with chlorine test strips • Ensure dishwasher sanitizer feed is primed before dishwasher use • Run dishes that had been washed that morning back through dish washer to ensure proper sanitization
- F2.3A Mechanical dishwasher/glasswasher must provide sufficient washing and sanitizing action to remove contamination.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): F2.5A Salad and chicken wing tossing bowls left out at room temperature between uses. Allows for potential pathogen growth. Corrective action: • Store bowls in refrigerator during continual use; OR • Wash and sanitize or replace bowls and tongs every two hours F2.5B Dust and grease accumulation present on ceiling tiles above clean dishware and food storage and walk in freezer fans. Potential for contamination of food and food contact surfaces with falling debris. Bus pans stored under dishwashing unit. Allows for the accumulation of moisture and food debris, which could promote pest harborage. Corrective action: • Clean ceiling tiles/air vents and walk in freezer fans • Incorporate routine cleaning of ceiling/cold holding unit fans into the premises' Sanitation Plan • Remove bus pans and maintain dishwashing area in a sanitary manner F2.5C Corrected during inspection: Continual use wiping clothes left out on counter between uses. Allows for potential pathogen growth. Corrective action: • Submerge continual use wiping clothes in 200ppm QUAT solution • Replace solution as needed or every 2 hours to maintain 200ppm sanitizer • Submerge clothes for 30 seconds in between use F2.5G Food (Tabasco, rim salt, assorted items used for cocktails) stored under sink in bar area. Bar sink water from piping could drip and contaminate food stored underneath. Wiping cloth used in bar area refrigeration unit to dry moisture Corrective action: • Remove all food items out from under bar sink, store in a manner that prevents contamination • Remove wiping cloth from refrigeration unit, clean up moisture • Repair/Service/Replace refrigeration unit to prevent leaking and water accumulation
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
- F2.5G Foods must be stored in a manner to prevent contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
5 infractions
- F1.7 Are foods protected from contamination?
- Observation(s): Recyclables are routinely picked up by 3rd party non-employees who are allowed back door entry to collect from the dry storage area. Highly recommend pick-ups are scheduled to allow pick-up outside the rear receiving door rather than individuals of unknown health entering the rear kitchen area.
- F1.7A The operator must ensure that all food on the premises is protected from contamination.
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): Incorrect test strip provided for use by chemical supplier for checking Multi-Quat sanitizer. Reviewed and discussed correct test strip to be QT 40, not the QT 10 on-site.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Due to incorrect test strips, the sanitizer level in quat dispensing units is slightly low at 150 ppm. Multi-Quat should be 200 ppm. Monitoring log maintained for the dishwasher. Good. Recommend at least monitoring twice a day.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): Orderliness requires improvement in downstairs dry storage area. Beer cooler ventilator fans due for cleaning. Beer cooler door seal due for repair which will help with a better seal and potentially less wear on the compressors.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): Bar sink infra red paper towel dispenser has been disengaged due to paper towel constantly dispensed by setting the glass washer rack in that location. Reviewed alternative locations in the bar area for easy access and alternative types of paper towel dispensers.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F1.7 Are foods protected from contamination?
- Monitoring
2 infractions
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): -Some cutting boards were noted to be stained and deeply grooved - some were discarded at time of inspection. It was noted that there were several new cutting boards onsite **Roof panel missing over shelving that houses clean clear containers **Back door to kitchen: daylight is visible under door and this is a possible entry way for pests - existing door sweep is torn -Discussed that floors are swept usually after lunch and dinner, floors are mopped at night
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.5 - Are there handwashing stations available and properly supplied?
- Observation(s): **Hand sink in the bar area: automatic paper towel dispenser is not working
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): [8.5] - Continuous-use wiping clothes that were not being used were observed to be sitting on the countertops. Continuous-use wiping clothes must be stored in a sanitary manner such as being immersed in a sanitizer solution (e.g. 200ppm bleach solution or 200ppm Quats solution) when not in use. Wiping clothes may become harbourage sites for harmful bacteria and support their growth. This was corrected during inspection: Kitchen staff obtained clean buckets filled with 200ppm Quats solution and stored all continuous-use wiping clothes in the sanitizer solution. Low temperature mechanical dishwasher chlorine sanitizing dishwasher on-site. Sanitizing rinse tested with test strip. Chlorine concentration detected to be 50ppm. Iodine glass washer on-site. Iodine sanitizing rinse concentration assessed with test strip to be 12-25ppm in strength. Quats dispenser is dispensing 200ppm strength Quats solution. Facility has Quats, chlorine, and iodine test strips on-site and is performing their own monitoring of sanitizer concentrations for the dishwasher, glasswasher and Quats dispenser. These readings are being recorded.
- 8.5 - Wiping cloths must be maintained and stored in a sanitary manner.
- 8 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?