INSPECTION REPORT Health Protection DSEA-BCNTR5

PREMISES NAME Longtail		Tel: (604) 553-3855 Fax:
PREMISES ADDRESS 116 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE May 30, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Angus An		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 = 14

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken thighs in oven found to be at 40C (5 pieces). Operator stated that the oven was turned off an hour ago to cool down the chicken Corrective Action(s): do not cool chicken in a hot oven. all hot potentially hazardous foods must be cooled quickly Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Tub of defrosting chicken found in mop sink (packaged) Corrective Action(s): do not store foods in the mop sink, this is not a sanitary location. Operator got a new tub for the chicken and moved it to the cooler Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings observed behind staff personal belongings buckets and underneath the front of house handsink. One dead mouse found behind staff belongings. Corrective Action(s): Clean the area and remove the dead mouse and droppings. clean these areas on a more frequent basis. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease and food debris noted on wall and baseboard left of the 6 burner stove and under the deep fryer Corrective Action(s): Clean this area more frequently. Remove baseboard and clean, before replacing baseboard Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (1C), kitchen upright cooler (2C), double upright cooler (2C), double undercounter cooler (4C), single undercounter cooler (2C), sliding door cooler (3C), stacked single door (4C) measured < 4 degrees C =Rice hot holders (68C and 76C) measured >60C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =QUATS sanitizer solution available at 200 ppm QUATS from dispenser and in spray bottles =Dedicated prep sink available for food preparation, however operator is using 3rd compartment of warewashing sink for cooling curries and handling food. Use 2 compartment food sink for all food handling. =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location