INSPECTION REPORT Health Protection JPAK-CNX2EK

PREMISES NAME Royal Oak Pizza and Steak House		Tel: (604) 581-3330 Fax:
PREMISES ADDRESS 15336 Fraser Hwy Surrey, BC V3R 3P5		INSPECTION DATE February 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Observed rodent droppings throughout the kitchen. Different kinds of traps set throughout. Pest control company visits bi-weekly. Operator is aware and indicated that more frequent cleaning is conducted. Corrective Action(s): Required operator to request more detailed pest report from the pest management company as it is only an invoice. Required operator to clean more regularly to remove water and/or food sources for rodents. Date to be corrected by: Feb 13 2023 Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed accumulation of grease and food debris in the corners, under and between equipment, under the dishwashing area by the grease trap. Corrective Action(s): Required operator to perform a deep clean Date to be corrected by: February 13 2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed food debris and grease build up throughout the kitchen. Corrective Action(s): Required operator to clean and sanitize the kitchen. Perform more regular/frequent cleaning. Date to be corrected by: Feb 13 2023 Violation Score: 3

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

Comments

Hand washing stations are stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers at 4 C or lower; all freezers at -18 C or lower All items in the walk-in cooler and walk-in freezer are adequately covered. Ensure that garbage bag is not used to cover any food items as they may have chemicals on them. Hot holding unit is at 60 C or higher Low temperature dishwasher in good working order; detected 50 ppm of residual chlorine at plate level after final rinse cycle Chlorine sanitizer available throughout facility; detected >200 ppm of residual chlorine. Ensure to dilute bleach solution to 100-200ppm of chlorine (1/2 teaspoon per 1 litre of water) Glasswasher in good working order; detected 25 ppm of residual iodine at surface after full cycle.