INSPECTION REPORT Health Protection MLUO-B6RQFD

PREMISES NAME Crossroads Restaurant		Tel: (604) 852-1614 Fax:
PREMISES ADDRESS 1821 Sumas Way Abbotsford, BC V2S 4L5		INSPECTION DATE November 22, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Tedor (Paul) Chheu		NEXT INSPECTION DATE December 06, 2018
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Beer cooler where some pies are stored was at 10 deg C (fruit pies, 1 meringue and 1 cheese cake). Corrective Action(s): Move all pies to another cooler that is maintaining 4 deg C or colder. 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: Two holes were noted behind the janitorial sink. Corrective Action(s): Ensure to patch any holes to prevent entry of pests. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Metal ice scoop is broken and not in good working order. Corrective Action(s): Replace this ice scoop immediately. Violation Score: 3

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

Comments

Health permit posted in plain public view. Hand wash stations provided with liquid soap and paper towels. Bleach sanitizer measured >100 ppm in buckets. Walk-in cooler and other prep line cooler registered at or below 4 deg C. Walk-in freezer and other line freezers were at or below -18 deg C. Hot holding for soups was at or above 60 deg C. Temperature log was available and up to date. Low temp dishwasher had chlorine residual of 50-100 ppm. Dry storage area was organized and food items stored off the floor. New gas stove/oven has been installed. General sanitation was in satisfactory condition. Kitchen area is scheduled for power washing since it has been ~ 1 month. -Pay attention to the back of the cooking area. Pest control monitoring in place. No signs of pests noted at time of inspection. Staff washroom and dining room washrooms were in sanitary condition and provided with sanitary facilities.