INSPECTION REPORT Health Protection RHEN-CWXQZ9

PREMISES NAME Adrian's at the Airport Restaurant		Tel: (604) 530-9228 Fax: (604) 530-3383
PREMISES ADDRESS 120 - 5385 216th St Langley, BC V2Y 2N3		INSPECTION DATE October 25, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Demetre Exarhopoulos		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Many hard to reach areas and/or secondary worksurfaces or storage shelves observed dirty. Discussed with operator. Target complete cleaning to the following areas: - Kitchen handwash station including taps (gunk and mould observed). - secondary counter or work surface and shelves at dough mixer station and stainless steel storage shelving unit. - Under cookline. - under and around dishpit and sinks. - under and around prep sink. **Along walls and corners and under legs of equipment the most dirty. Target. Corrective Action(s): Violation Score: 9

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

Comments

To assist general and more systematic cleaning implement a sani-bucket cleaning system as discussed and demonstrated. Label buckets and indicate dosing and water line to make a consistent batch of bleach solution at 100 ppm. General kitchen cleaning should be improved either by increasing frequency or quality to cleaning the hard to reach areas or secondary work surfaces as discussed. **Replace hot and cold taps on main floor spray nozzle in dishpit. Also, tap missing at handsink in banquet room. Cooling units ok. dishwasher on mainfloor at 71 c at plate. OK. Bar glaswasher and area looks good. Banquet kitchen not ready for inspection and as such should not be used until it is made ready. Cooling units turned on but not at good temperature and are dirty. Some equipment old and not functioning should be removed. Many counters covered with equipment and banquet supplies must be better organized prior to inspection. Dishwasher turned off and sanitizer empty. Must also be reviewed prior to use. make sure handwash stations all restocked with liquid soap. Call when Banquet facility is ready for use and general clean up in kitchen is complete for re-inspection. Use main floor kitchen for any ad hoc party needs until reviewed by this office.