INSPECTION REPORT Health Protection LTHN-ATTNXL

PREMISES NAME Triple O's		Tel: (604) 597-9146 Fax: (604) 597-9143
PREMISES ADDRESS 9628 No 10 Hwy Delta, BC V4K 3N3		INSPECTION DATE December 7, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lali/Ranvir		NEXT INSPECTION DATE December 18, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 51

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pan of cooked mushrooms sitting on delivery boxes 16C. Par-cooked chicken tenders and patties 26C. Corrective Action(s): . 1) All temperature abused foods must be discarded. 2) Foods must not be left on the counter to cool without proper monitoring in place. Both the Canada Food Code and White Spots own food safety manual require foods to be actively cooled to minimize food safety risk. 3) Managers and staff must be trained on proper food safety and food handling procedures and must ensure that foods are kept above 60C at all times. If actively cooling the food time/temperature logs must be maintained for all foods that are cooled, at all times. To facilitate this monitoring of cooling foods staff should be using timers and sanitized probe thermometers to ensure foods are cooled quickly and not left on the counter. When foods reach a temperature of 60C they must be placed in the refrigerator in shallow pans (less than 2 inches), covered (with only a vent corner left open), or placed in a single layer on bakery pans to maximize cooling. Violation Score: 25 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pooled raw eggs 12C 4 two liter inserts of sliced tomatoes 19C - 22C Insert of cooked bacon on trolley cart 12C Insert of sliced Raw onions on trolley cart 16C Corrective Action(s): . 1) All potentially hazardous foods above 4C for greater than two hours to be discarded. 2) Manager and staff must ensure that proper food handling practices are implemented and enforced. Foods must not be left unattended, if employee must leave a task i.e. slicing tomatoes all sliced tomatoes must be placed in the cooler before switching tasks; if preparing more than one insert of sliced tomatoes each insert must be placed in the cooler when it is full. Do not stack full containers on the counter until all tomatoes are sliced. NOTE: Do not overfill containers - fill only to the fill line. 3) Managers and staff must review and receive training in safe food handling practices and must monitor to ensure that these practices are implemented and maintained. Violation Score: 25

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in freezer +2C Corrective Action(s): Staff who are required to work in the walk-in freezer need to be provided with an insulated jacket and gloves so that they can work in the freezer without having to leave the door open (propped open with bucket of ice cream) and allowing food to start thawing. Violation Score: 1

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

Comments

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-ATTNXL
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: 0.0833 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