INSPECTION REPORT Health Protection 252991

PREMISES NAME Longtail		Tel: (604) 553-3855 Fax:
PREMISES ADDRESS 116 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE August 12, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Angus An		NEXT INSPECTION DATE August 18, 2021
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): This inspection done by an EHO student 1) left prep cooler was at 7.7 deg C ambient air temp -internal temperature of row shrimp: 9.2 deg C and raw chicken (previously frozen): 6.0 deg C Stored in the cooler since the morning (around 9 am). Internal temp for cooked chicken in insert above the cooler: 9.7 deg C 2) Right prep cooler was at 9.7 deg C ambient air temp -Internal temp of cutted eggplant was at 12 deg C Corrective action: Only store a small portion of food inside the prep coolers and discard any leftover food after 4 hours until the coolers are fixed and able to maintain food at or below 4 deg C *Time stamp the food inside the prep cooler to allow staff to know when to discard leftovers Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Sanitizer in spray bottles were at 50 ppm QUATS. Staff stated that they replace the sanitizer every couple of days. 2) Wiping rag weren't being stored in sanitizer. No sanitizer residue detected on the wiping rags during inspection. Corrective action 1) Sanitizer spray bottles were reprepared on-site and were at 200 ppm QUATS. Ensure sanitizer is being replaced on a daily basis. 2)Wiping rags were soaked in 200 ppm QUATS sanitizer solution. Ensure wiping rags are being soaked in sanitizer when not in use to prevent potential pathogen growth. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Backdoor was left open even when there's no receiving of food. Date To Be Corrected By: 2021/08/18 Corrective action: Ensure backdoor is remained closed when not in use for receiving deliveries to prevent potential pest entrance. Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: two prep coolers were malfunctioning that unable to maintain food at or below 4 deg C to prevent potential pathogen growth Date To Be Corrected By: 2021/08/18 Corrective action: Repair the prep coolers and do not store potentially hazardous foods inside the prep coolers overnight until the coolers are fixed and able to maintain food at or below 4 deg C. Corrective Action(s): Violation Score: 9

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

Comments

-Upright cooler beside the backdoor: 2 deg C -Upright 2-door cooler: 4 deg C -undercounter cooler: 1 deg C -upright 1-door cooler: 4 deg C -undercounter freezer: -18 deg C -chest freezer: -22 deg C -Rice in rice cooker: 66 deg C -low-temp dishwasher: 50 ppm chlorine on the plate level. -All hand sinks supplied with hot & cold water, paper towel, and liquid hand soap. -No signs of pest activity observed during inspection -pest control serviced by pest solutions twice a month -employee on-site have valid foodsafe level 1 or equivalent -In-use utensils washed and cleaned at least every 4 hours -permit posted Recommendation -Do not store single use take out utensils below the handsink to prevent potential contamination from leaking of the sink