INSPECTION REPORT Health Protection DSEA-B4JUK7

PREMISES NAME Longtail		Tel: (604) 553-3855 Fax:
PREMISES ADDRESS 116 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE September 12, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Angus An		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 = 14

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in container for towels measured 0 ppm QUATS Corrective Action(s): Refilled container. Ensure that sanitizer is maintained at 200 ppm QUATS for surface sanitizing throughout operational hours Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in corners and hard to reach areas throughout the kitchen; -behind the mop sink -behind the undercounter cooler -underneath the 2 compartment sink -underneath the handsink Corrective Action(s): Pull equipment from walls, remove droppings, and sanitize areas Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hard to reach areas behind/underneath equipment and sinks have rodent droppings, as well as food and grease build up; -underneath the 2 compartment sink -underneath and behind the mop sink -underneath the handsink -behind the undercounter coolers -in the debris tray of the 6 burner stove -around the deep fryer -lids and containers of bulk goods Corrective Action(s): Remove equipment from the walls and conduct a THOROUGH and DEEP cleaning of the facility. Develop a cleaning schedule outlining how often and where in the kitchen deep cleaning will be done. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -mop sink coming off of the wall. Operator plans to remove sink from premises -flooring peeling and areas of debris and grease build up observed. Exposed rough concrete observed on floor in kitchen Corrective Action(s): Repair the mop sink (this sink must be in place for removing mop water) Conduct a full clean of the floors to remove debris and grease build up. Floor must be repainted/sealed within 6 months. Violation Score: 3

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

Comments

=Handwash station stocked with liquid soap, paper towels, and hot/cold running water =Prep cooler (3C), upright cooler (4C), double undercounter cooler (2C), single undercounter cooler at doorway (3C),keg cooler (4C) and drink cooler (4C) measured < 4 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE expiry date. =Permit posted in a conspicuous location

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B4JUK7
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: Belachan brand shrimp cake audited. product meets transfat restrictions
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