INSPECTION REPORT Health Protection AKWN-B5KTN7

PREMISES NAME Waffle House		Tel: (604) 524-8118 Fax:
PREMISES ADDRESS 636 6th St New Westminster, BC V3L 3C3		INSPECTION DATE October 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rajvinder Basi		NEXT INSPECTION DATE October 16, 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw, shell eggs stored at room temperature. Corrective Action(s): Raw shell eggs shall be stored at 4 degrees Celsius or less in a cooler at all times until ready to be used. Operator returned the eggs to the cooler at time of inspection. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Partially cooked breakfast sausages stored at room temperature. Corrective Action(s): Cooked sausages must be kept at 60 degrees Celsius or higher in a hot holding unit or rapidly cooled down after cooking and stored at 4 degrees Celsius or less in a cooler. The breakfast sausages were discarded at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: 1. Sanitizer in spray bottle not properly labelled. 2. Bleach sanitizer in one of the spray bottles not at adequate concentration. 3. In-use wiping cloths not stored in bleach sanitizer. Corrective Action(s): 1. Spray bottles containing sanitizer for use on work and food contact surfaces must be properly labelled. The spray bottles indicated they contained a quats-based sanitizer but actually contained a chlorine-based sanitizer. Label the bottles properly or use a proper quats-based sanitizer. Date to be corrected: October 15, 2018 2. One of the two spray bottles with sanitizer for the front of house had a chlorine concentration of zero ppm. Chlorine concentration shall be 200ppm. Instructed operator to mix a new bottle of bleach and water. 3. In-use wiping cloths shall be stored in a bucket of bleach and water (1 oz household, non-scented bleach per 4 litres of water) when not being used. Instructed operator to make a bucket of bleach and water for in-use wiping cloths. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Foods in cooler (under waffle irons) need to be covered. 2. Boxes of soft drinks were found stored in the staff washroom. Corrective Action(s): 1. Keep foods covered to prevent contamination. Operator corrected at time of inspection. 2. Do not store food or drinks in washrooms to avoid contamination. Move the soft drink to an appropriate dry storage area. Date to be corrected: October 15, 2018 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Found a bag of bird seed in the premise, near the back door. Corrective Action(s): Operator states the bird seed is sometimes used to feeed birds in the back parking lot near the entrance by 7th Avenue. Feeding of animals can attract pests to the restaurant and surrounding areas. Immediately, stop feeding the birds and remove the bird seed from the premise. Date to be corrected: October 15, 2018 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up between the cooking equipment along the cook line. Corrective Action(s): Grease build up is unsanitary, can attract pests and is a potential fire hazard. The spaces and crevices between cooking equipment need to be cleaned and kept clean on a regular basis. Date to be corrected: October 29, 2018 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Organization of storage areas was satisfactory. Food handler hygiene appeared satisfactory. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. High temperature dishwasher had a final rinse temperature of at least 72.0 degrees Celsius (as per min/max thermometer). Chemicals are stored in a safe manner. No signs of pests. Notes: Stand up freezer in servery was out of order and not in use at time of inspection. Operator states the stand up freezer will be replaced with a small unit or may not replace the unit at all as there is adequate capacity for frozen foods in the walk in freezer. Kitchen exhaust hood is due for professional cleaning by November 1, 2018 (as per service sticker affixed to the hood).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B5KTN7
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: Reviewed food product information for cooking oil, various salad dressings and french fries. No compliance issues noted.
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