INSPECTION REPORT Health Protection LKIM-AF4PPF

PREMISES NAME Milestones Restaurants		Tel: (604) 580-0600 Fax: (604) 577-1549
PREMISES ADDRESS 1002 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 26, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kent M		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: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Clean utensils are stored in area above dirty dish sink. The sink has spraying nozzle type faucet and dirty food debris can be sprayed up into this clean area. . Corrective Action(s): Dish pit should run as "Dirty to Clean" to prevent cross contamination of clean utensils. Ensure this area is addressed. Clean utensils should be moved to more suitable area. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius (77.3 degrees Celsius) at the dish - Sanitizer solution in use throughout kitchen food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Glass washer in Bar achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items NOTE: ensure rags are stored in sanitizer buckets for use OR adequate supply of new rags easily accessible NOTE: check hold times for "SAGE BUTTER" in Corporate Food Safety Plan.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AF4PPF
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:
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