INSPECTION REPORT Health Protection MLUO-BHESFT

PREMISES NAME Crossroads Restaurant		Tel: (604) 852-1614 Fax:
PREMISES ADDRESS 1821 Sumas Way Abbotsford, BC V2S 4L5		INSPECTION DATE October 29, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tedor (Paul) Chheu		NEXT INSPECTION DATE 5 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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup container was removed from the soup urn. Temperature of soup was at 49 deg C. Corrective Action(s): Discarded soup at time of inspection. Keep all hot foods at or above 60 deg C at all times. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Chlorine residual for low temperature dishwasher was at 0 ppm (plate surface). Corrective Action(s): New chlorine sanitizer container installed and dishwasher was primed. Dishwasher ran 2-3 times. Chlorine residual was at >50 ppm (plate surface). 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

Liquid soap and paper towels provided at the hand wash stations. Chlorine sanitizer measured >100 ppm (buckets). Prep line coolers and walk-in cooler registered at 4 deg C or colder. Walk-in freezer and upright freezer registered at -18 deg C. Hot holding for gravy, soup and sausages was at 60 deg C or hotter. Beer/pie cooler was at 4 deg C. Temperature log was available and up to date. Staff have renewed Food Safe 1 training. Floors, walls, counter tops and equipment were in sanitary condition. Dry storage area was organized and no signs of pests noted. Pest control monitoring in place. Staff washroom and public washrooms clean and provided with sanitary facilities.