INSPECTION REPORT Health Protection LQUN-BMJT6V

PREMISES NAME Maria's Home Style Pierogies		Tel: (604) 468-8748 Fax:
PREMISES ADDRESS 2336 Marpole Ave Port Coquitlam, BC V3C 2A2		INSPECTION DATE March 9, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Maria Nowacki		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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Found eggs (in shell) being stored at room temperature, the eggs were 18C. This is not safe, as bacteria found inside the egg (Salmonella spp.) will grow at these warm temperatures. Customers could become ill if they consumed the food. Corrective Action(s): Discard the eggs and ensure to store eggs in the fridge at all times (4C). If you need to temper the eggs, only take out what you need for the recipe, and allow them to remain at room temperature no longer than 2 hours. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers 4C or colder; freezers -17C or colder; hot holding unit 78C; and thermometers present. - Hand sink stocked with liquid soap, paper towels and running hot and cold water. - 2-compartment sink method used to wash and sanitize dishes. A domestic dishwasher (with sanitizing cycle) is present, however it does NOT meet NSF/ANSI 184 standard. - All foods stored in food grade containers; covered; labeled; date coded; foods stored in groups with proteins separate from RTE foods; and all foods stored 6" off the floor on shelves, racks, or platforms. - No expired foods in used or for sale. FIFO rules being followed. - General sanitation level is good. No signs of pests. - FoodSafe certified staff present. If your certificate has expired, enroll into a course to upgrade it. Go to www.foodsafe.ca to find the next available course. - Bleach used as the sanitizer. [Cl2] was 100ppm in cloth bucket. - Owner is thinking of relocating the business, and opening the grocery store part first, and then the restaurant part later. Approval must be obtained for each separate area, if they will be opened at different times. **Ensure to submit floor plans (prior to doing renovations or construction) to our office for approve for the grocery AND restaurant part. Our office must approve and ensure the layout and set-up meets health standards***