INSPECTION REPORT Health Protection LKIM-AE7RGG

PREMISES NAME Pantry Restaurant #04		Tel: Fax:
PREMISES ADDRESS 2309 Guildford Town Centre Surrey, BC V3R 7B9		INSPECTION DATE September 27, 2016	TIME SPENT 2.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE October 04, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple Violations: - Food Stored in ice baths found to be at temperatures of greater than 4 degrees Celsius. Internal temperatures of 9-11 degrees Celsius observed at 11:45am. - Shredded Cheese stored on counter for an hour and found to be at temperatures of 11.2 degrees Celsius. CORRECTED DURING INSPECTION - items moved to cooler units . Corrective Action(s): - Ice baths are NOT an effective way to store food items. Many broken units are in kitchen. Obtain adequate refrigeration units. Switch potentially hazardous food items (cooked mushrooms, cooked ham, cooked roast beef, cheese etc. into upper cooler units that are MECHANICAL) - There is no need to store unopened shredded cheese on counters for indefinite time periods. Move to cooler units immediately. . . Violation Score: 15

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw beef patties stored next to potentially hazardous food items in ice bath (butter, cooked meats). Potential to contaminate food items. CORRECTED DURING INSPECTION - raw beef moved . Corrective Action(s): Ensure all raw meat items are stored under ready to eat food items. . Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found throughout - including on food preparation surfaces, in storage room, under shelves and equipment, in staff room, in side waitress station. . Corrective Action(s): The following actions must be taken by you: - Remove all droppings, Clean and sanitize affected areas with Bleach (200ppm chlorine) - Seal all holes - Provide EHO with Pest Technician reports from last 6 months. - Remove all food debris from facility. - Add door sweep to staff room door as this area seems to be an area of high activity . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Facility has a lot of broken equipment. Inside broken equipment is food debris and accumulation of grease - these are MAJOR attractants for pests. Multiple holes observed throughout Food debris and accumulation of grease observed throughout. . Corrective Action(s): Clean and sanitize all grease and food debris. Obtain flashlight and examine ENTIRE facility for food/grease accumulation. Remove all food and grease from facility. Current level of sanitation is unacceptable. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Current state of sanitation unacceptable. Large amounts of grease, food debris and rodent droppings observed throughout. . Corrective Action(s): Clean immediately. . Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Rat/rodent poison observed in facility - rodent poison is not permitted in restaurant. Rodent droppings contaminated with poison have the potential to contaminate surfaces and food. . Corrective Action(s): Remove poison from restaurant at once. . Violation Score: 3

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

Comments

COMMENTS - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Two sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine at the dish - Sanitizer solution in use throughout kitchen food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition NOTE: Photographs of some violations taken NOTE: Pest control records from past two months indicate no rodents found in traps; records provided to inspector