INSPECTION REPORT Health Protection VCHN-B74TF2

PREMISES NAME Hadi's Restaurant		Tel: (604) 946-5144 Fax:
PREMISES ADDRESS 31 - 7621 Vantage Way Delta, BC V4G 1A6		INSPECTION DATE December 3, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 01, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bowl of cut lettuce, tomatoes, and cucumbers again left out at room temperature. Internal food product temperature 15 to 16 degrees C. Corrective Action(s): Discarded. The practice of storing salad products at room temperature was discuseed during the last inspection. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Further non compliance will result in the issuance of ORDERS and/or violation tickets. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Followup inspection to Rpt # VCHN - B5ST2U: 3 new freezers purchased and have replaced the damaged freezers by the potato slicer, and the 2 that were along the east wall. All 3 new freezers at -16 to -17 degrees C. Operator has begun clearing out from premise all unnecessary items. Continue going through items and removing all damaged and worn out food containers. Flooring changed in the dining area - good. Minimal fruit fly activity observed in premise. Reminder to clean all hard to reach areas, underneath and behind shelves and all hard to reach areas. Do not use newspaper to line floors in the cooking area. Dishwasher registeres 73 degrees C at the plate surface during the final rinse cycle. Note: run dishwasher when the gauge reads 75 degrees C. This will achieve minimum final rinse temperatures of 71 degrees C at the plate surface. ***Operator's FOODSAFE level 1 certificate to be renewed by taking the refresher course by January 1, 2019.***

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-B74TF2
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: 0.0833 hour Specific comments: Oil and soft margarine meets the 2% or less of total fat content restriction.
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