INSPECTION REPORT Health Protection AHEN-AV4QTS

PREMISES NAME Miltomates		Tel: (604) 888-5202 Fax:
PREMISES ADDRESS 4 - 9613 192nd St Surrey, BC V4N 4C7		INSPECTION DATE January 17, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pei-Tien Lin		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Electronic devices with chords were stored in the same container as extra single use disposable cups that were leftover from the previous Owner/Operator. 2. A bit of black debris was noticed inside a takeout container that had a plastic bag stored over it. Corrective Action(s): 1. Ensure all personal items (that may be contaminated with potential pathogens) are stored away from food contact surfaces to prevent any cross-contamination issues. Operator re-organized the storage of the cups. 2. Operator discarded the single takeout container with debris over it. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Two coloured cloth table linens for design purposes were observed over a table used for the storing food contact surfaces (e.g. reusable glassware and take out containers for the restaurant service and air drying plates). Corrective Action(s): Operator removed one of the table linens and placed a plastic washable cover over the second table linen. Ensure all surfaces used to store food contact surfaces/food equipment/utensils are washable and easy to sanitize after each use and whenever contamination is possible. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Probe thermometer with a min/max button used to monitor the dishwasher final rinse temperature was not reading an accurate final rinse temperature (this reading did not match both of the readings by the EHOs thermometers). Note: Operator had two other probe thermometers and an IR gun onsite. Corrective Action(s): Re-calibrate the thermometer used to monitor the dishwasher final rinse temperature using the hot water and ice water bath method as discussed OR replace this thermometer with an accurate waterproof thermometer with a min/max button or thermal labels OR repair the rinse gauge to monitor the final rinse temperature at the manifold. Correct within 1 week. . Note: Operator was manually sanitizing dishes in 100 ppm chlorine sanitizer in the two compartment sink after running them through the dishwasher as they was concerned that the dishwasher final rinse temperature was not hot enough. It was discussed that dishwasher final rinse temperature must be regularly monitored with an accurate thermometer/thermal label and must be immediately corrected (by a technician) if it is not meeting the minimum 71 degrees C final rinse temperature. Please contact the district EHO if you have any questions. Violation Score: 3

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

Comments

Handsink in the kitchen and both washrooms were supplied with hot and cold running water, liquid soap, and paper towels. Dishwasher final rinse temperature was at least 71 degrees C (73.4 and 80.1 degrees C) internally at the plate level upon running it twice. 100 ppm chlorine sanitizer was available in the spray bottle and bucket with wiping cloths. Coolers were at or below 4 degrees C / 40 degrees F. Freezer temperatures were satisfactory. Hot-held rice was at or above 60 degrees C / 140 degrees F. Lights above the kitchen were cleaned to remove the dust/debris. No signs of recent pest activity were observed at the time of inspection. FOODSAFE trained Operator was available at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AV4QTS
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. Partial 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: Audited food products complied with trans fat requirements. Please obtain the ingredients and nutrient facts table for the tortillas from the supplier (and keep these on file) as you mentioend that this information is not present on the original box that they are received in. This will be checked during your next routine inspection.
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