INSPECTION REPORT Health Protection VCHN-B2ZPMY

PREMISES NAME Primerose Mediterranean Bar and Grill		Tel: (604) 940-0200 Fax: (604) 940-4149
PREMISES ADDRESS 220 - 6165 No 17 Hwy Delta, BC V4K 5B8		INSPECTION DATE July 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sia and Maria Adjudani		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): At the time of inspection bar hand sink not provided with liquid soap for hand washing. Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at al times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw shell eggs observed stored above bread, rice, and feta cheese. Corrective Action(s): Ensure all raw potentially hazardous foods are stored below/away from ready to eat foods and vegetables. Violation Score: 3

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

Comments

Routine inspection: Hand sink and utility sink provided with liquid soap and paper towels. 100ppm bleach available for use in labeled spray bottles. Dishwasher registers 50ppm chlorine during final rinse cycle. General sanitation is good. Walk in cooler at 4 degrees C. 2 door freezer at -20 degrees C. Single door freezer at -16 degrees C. Glass door cooler at 9-10 degrees C. No cold potentially hazardous food stored. Freezer for desserts at -16 degrees C. Hot holding at or above 60 degrees C. Preparation cooler inserts at 4 degrees C. Lower section at 4 degrees C. Bar cooler at 3 degrees C. Permit posted in bar area. FOODSAFE requirements met at time of inspection. Note: monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration.