INSPECTION REPORT Health Protection AHEN-BF7UQ3

PREMISES NAME Royal Oak Pizza and Steak House		Tel: Fax:
PREMISES ADDRESS 15336 Fraser Hwy Surrey, BC V3R 3P5		INSPECTION DATE August 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer had food debris over it and was not cleaned and sanitized after final operation last night. Corrective Action(s): Operator's son disassembled the slicer, placed the blade through the dishwasher, and manually cleaned and sanitized the other components. It was reviewed that the slicer must be cleaned and sanitized every 4 hours between use, between raw meat and ready to eat food (if it is used for raw meat), and after final operation. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Vinegar water was being used as a sanitizer for the front dining tables. Vinegar is not approved sanitizer that has been tested to destroy bacteria and viruses by 99.999%. Corrective Action(s): Operator's son replaced the two spray bottles of vinegar with 100 ppm chlorine sanitizer and labelled the spray bottles properly to identify the contents. Re-sanitize tables prior to use today and then after each sitting. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Garbage bags were being used to cover two storage containers in the walk-in-freezer. Garbage bags are not food grade since they may contain odour-suppressing chemicals and pesticides. Corrective Action(s): Garbage bags were removed from the bins in the walk-in-freezer. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler and other refrigeration units were at or below 4 degrees C. Raw meat was stored separately from ready-to-eat food in the walk-in-cooler. Walk-in-freezer and other freezers were at or below -18 degrees C. Hot-held soups were at or above 60 degrees C. Low temperature chlorine dishwasher was dispensing at least 50 ppm at the plate. Low temperature iodine glasswasher was dispensing at least 12.5 ppm iodine sanitizer at the plate. No signs of recent pest activity were present at the time of inspection. Note: Please provide a copy of your valid FOODSAFE Level 1 training for the Operator/Person-in-Charge/Manager.