INSPECTION REPORT Health Protection AHEN-AANUZ4

PREMISES NAME Salty's Fish & Chips		Tel: (778) 888-1259 Fax:
PREMISES ADDRESS 101 - 17750 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE June 6, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Alykhan Bandali		NEXT INSPECTION DATE June 15, 2016
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. The preparation cooler near the frying area containing sauces was at 8.9 degrees C. It contained sauces and peas. . 2. The lid of the chest freezer containing fish and other frozen foods was not in good working order as the hinge was broken and yellowish insulation material was flowing out of it. The operator mentioned that they would replace the chest freezer with another chest freezer of similar size in 3 months time rather than repair the lid. Most food items in this freezer were contained in boxes and only one package of fish was open. Corrective Action(s): 1. Ensure that the preparation cooler is maintained at 4 degrees C (40 degrees F) or colder; correct today. Do not store any perishable and/or potentially hazardous foods (i.e. foods with high moisture, protein, and low acidity such as prepped vegetables, cheese, gravy, meat etc.) into the preparation cooler until it is maintained at 4 degrees C (40 degrees F) or colder. A thermometer was placed inside of cooler during the inspection and the perishable peas and sauces were transferred to another cooler below 4 degrees C. . 2. Replace the chest freezer with an intact freezer that is maintained at -18 degrees C (0 degrees F) or colder; correct in 3 months time. Ensure that all foods placed inside the current chest freezer is kept covered to protect it from contamination. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Several coolers and freezers lacked easily accessible and accurate thermometers during the inspection. Corrective Action(s): Ensure each cooler and freezer is equipped with accurate thermometers, monitor the temperature a few times each day and document the temperature on a log on a daily basis. Correct by June 13, 2016. Violation Score: 1

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

Comments

Handwashing stations were supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse was 71.3 degrees C internally at the plate. 200 ppm QUATs sanitizer was available in the spray bottle. Ice machine was clean and the scoop was stored separately. Dry storage area was organized. No signs of pest activity was observed during the inspection. Other coolers, apart from the above noted preparation cooler, were 4 degrees C (40 degrees F) or colder. Freezers were -18 degrees C (0 degrees F) or colder.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AANUZ4
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: Audited foods included: Canola oil, chipotle mayo, classic tartar sauce, and plum sauce.
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