INSPECTION REPORT Health Protection MDIL-BF9URD

PREMISES NAME Tony's Place		Tel: (604) 850-9288 Fax:
PREMISES ADDRESS 101 - 31120 Peardonville Rd Abbotsford, BC V2T 6K7		INSPECTION DATE August 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 23, 2019
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: All freezer temperature above -18 degree Celsius except the freezer in the small room across the double glass door freezer. Corrective Action(s): Monitor and ensure freezers maintain temperatures at or below -18 degree Celsius. Defrost the pie freezer Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Egg and prep cooler ambient air temperature around 8 degree Celsius Corrective Action(s): Potentially hazardous foods moved to walk in cooler. monitor and ensure coolers maintain temperature at or below -18 degree Celsius. Violation Score: 3

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

Comments

Routine Inspection Front area - hand wash station stocked with liquid soap and paper towels - pie cooler ambient air temperature below 4 degree Celsius - 200 ppm Quats sanitizer available in a spray bottle Kitchen Area - hand wash station stocked with liquid soap and paper towels - Walk in cooler ambient air temperature below 4 degree Celsius - glass door cooler in kitchen ambient air temperature below 4 degree Celsius - All hot held food temperature at or above 60 degree Celsius - Dishwasher final rinse has 50 ppm Cl. - no pest activity noted during the inspection - food safe trained staff available Note: Discussed designating separate freezers for potentially hazardous foods and non potentially hazardous foods. Note: Discussed cooling wands and ice baths to speed up cooling. Note: Store all personal items in a designated area away from food storage and prep.