INSPECTION REPORT Health Protection JKWK-C55P2H

PREMISES NAME Brodeur's Bistro		Tel: (604) 746-5900 Fax:
PREMISES ADDRESS 101 - 3550 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE July 20, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Warkentin		NEXT INSPECTION DATE 2 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitation buckets at the butter chicken and rib preparation stations were very low and could not properly sanitize the wiping cloths. 200 ppm quat sanitizer spray bottles were available for use at the time of inspection. Corrective Action(s): Ensure the sanitation buckets for wiping cloths are refilled and replenished at 200 ppm quats frequentely to allow adequate sanitization of the wiping cloths and food contact surfaces. This will prevent cross contamination of foods and illness. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Flies observed in kitchen area. Open patio and walk ways allow entry of flies. Corrective Action(s): Ensure to monitor, minimize and prevent the presence of pests in the food premise. A fly trap machine is in use. Reduce fly population and request service from the pest control company if needed. Correction required in two days. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning required for premise as per cleaning schedule. Focus on hard to clean areas such as under stoves, ice machine and deep friers or in areas where there is obvious old food debris accumulating, such as behind the dessert station and the fire extinguisher. There is dust and grease accumulation on the walk in cooler fans. Corrective Action(s): Ensure food service spills are addressed at the end of the shift. Clean these areas as per cleaning schedule. Correction required in 1 week. Violation Score: 3

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

Comments

Premise in general is sanitary. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Food is from an approved source. Storage of food is satisfactory, labelled and time/date stamped - good. Fresh condiments are suspended in ice to be used up in less than 2 hours. Equipment in good working order. Food dispensing units are sanitary. Ice machines are sanitary with dedicated hand scoop. Temperature holding is adequate and in use with accurate thermometers and logs. Take out containers and utensils are sanitary. Quat sanitizer in use at 200 ppm in spray bottles. Quat sanitizer in use in sani-buckets - refill buckets as required. Dishwasher final rinse at 100 ppm chlorine at the plate. Glass washer final rinse at 100 ppm chorine at the plate. Chemical test strips and logs available. Pest control monitoring and prevention program in place. Valid Permit posted in conspicuous location. Holding units: Bar coolers at 4C and below, chocolate milk and beer. Glass freezer -9C frozen fruit. Slurpie machine at 1C. Service coolers salsa 4C, romaine lettuce 4C, stand up vegetable cooler 4C, stand up freezer -16C vegetables, Sandwich station at 3.8C arugula, sauce stations at 68C and above, walk in cooler 2.4C cheese, walk in cooler 2 ribs at 3.4C, roast beef counter station at 3.2C, deep fry freezer at -21C yam fries. Soup unit at 55C, cream soup at the end of shift. Unit turned off and allowed to cool before refrigeration.