INSPECTION REPORT Health Protection MLUO-BCMPVC

PREMISES NAME Crossroads Restaurant		Tel: (604) 852-1614 Fax:
PREMISES ADDRESS 1821 Sumas Way Abbotsford, BC V2S 4L5		INSPECTION DATE May 29, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Tedor (Paul) Chheu		NEXT INSPECTION DATE May 30, 2019
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand sink in the kitchen area as well as staff washrooms did not have soap in the soap dispensers. Corrective Action(s): Ensure there is constant supply of liquid soap and paper towels in the hand sink at all times. Staff to inform operator when supply is running low so that appropriate ordering can be done prior to running out of supplies. Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: An uncovered pie in the walk-in cooler was found. Also, ice cream containers in the freezer (servers' area) were left uncovered. Corrective Action(s): Keep all food items in the coolers covered. Ice cream containers must be covered at all times to prevent contamination and quality deterioration (crusting on top). Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in freezer registered at -11 deg C. Fan was not working. Corrective Action(s): Minimum temperature for keeping frozen food to be maintained at -18 deg C. This unit requires servicing to ensure it is in good working order and that temperature requirement is being met. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling tiles above the cooking area have debris build up as well as behind the cooking equipment. Corrective Action(s): Ensure to pull out all equipment so that cleaning can be done behind and underneath them. Ceiling tiles are hard to clean since they are the older type surface. Changing these tiles to washable types will help maintain them in more sanitary condition. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: There were food prep surfaces that are impervious, porous and not easily cleanable. Corrective Action(s): Change these surfaces so that they are more appropriate for the food preparation areas. Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the kitchen staff on duty has valid Food Safe 1 certification. Corrective Action(s): Ensure operator and kitchen staff have renewed Food Safe 1. Violation Score: 1

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

Comments

Hand sink (servers' area) was provided with liquid soap and paper towels. Prep area sink provided with liquid soap and paper towels. Sanitizer (chlorine) measured >100 ppm. Prep line coolers were at or below 4 deg C. Walk-in cooler was at 1-2 deg C. Hot holding for mash potatoes, gravy, hollaindaise sauce was at 60 deg C. Hot holding for soups was at 61-63 deg C. Pie cooler was at 4 deg C. Ice cream freeze was at -14 deg C. Dishwasher had chlorine residual of 100 ppm at plate surface. Temperature log was available but there were days missing. -This was discussed with staff employee. Servers' cleaning station: Bucket with soap and water for cleaning Bucket with bleach for sanitizing (100 ppm) Washrooms were in sanitary condition and provided with sanitary facilities. Pest control monitoring in place.