INSPECTION REPORT Health Protection YTAN-B3WUCH

PREMISES NAME Olive Garden		Tel: (604) 514-3499 Fax:
PREMISES ADDRESS 20080 Langley Bypass Langley, BC V3A 9J7		INSPECTION DATE August 23, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Theresa Lear & Monique Gleig		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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ice level for inserts at salad station not high enough. Salad ingredients were measured to be at 11C. Corrective Action(s): Ensure ice slurry level is high enough for inserts to be submerged in the ice. Food items in inserts have a high turnover rate - OK. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Soapy residue remaining on dish surface after rinse cycle. Corrective Action(s): Service dishwasher. Also ensure rinse temperature of at least 71C is reached at the dish surface level. Operator called Ecolab for servicing at time of inspection. Correct by: 1 week Violation Score: 3

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

Comments

- All hand washing sinks were supplied with hot and cold running water, liquid soap, and paper towels - Quat sanitizer solution available at 200 ppm in all sanitizer buckets - High-temperature dishwasher reached 82C during rinse cycle (71C at dish surface) - Glasswasher dispensed 50 ppm chlorine to glasses - All coolers were measured to be at 4C or colder - All freezers were measured to be at -18C or colder - All hot held items were measured to be at 60C or hotter - Proper cooling methods observed; Proper thawing methods observed; Proper reheating methods observed - All equipment maintained in sanitary conditions. - Food storage practices good - all food stored off the floor, organized, and properly covered and labelled - Scoops were properly stored - Temperature records well maintained and up to date - Pest control reports available for review; no signs of pest activity noted at time of inspection Reminders: - Ensure all Foodsafe certificates are up to date and have not expired (all Foodsafe certificates issued prior to July 29, 2013 expired on July 29, 2018). - Any inserts stored on ice must be submerged in the ice water such that contact can be made from the sides of the inserts with the ice.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: YTAN-B3WUCH
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment