INSPECTION REPORT Health Protection ALUI-AWETMY

PREMISES NAME Coast & Country Diner		Tel: (604) 576-7675 Fax:
PREMISES ADDRESS 17608 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE February 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 02, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was 0 ppm chlorine residual at chemical dishwasher after rinse cycle. Sanitizer bottle was almost empty. Corrective Action(s): Staff changed out sanitizer bottle and ran previously loaded dishes through the dishwasher again. After sanitizer bottle change, dishwasher achieved 50 ppm chlorine residual after rinse cycle. Test strips are available on site, ensure that staff are consistently checking the concentration after they run a cycle at least once a day. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Considerable amount of blackened grease debris is accumulating in between the deep fryer and the stove unit (side of equipment) as well as underneath the deep frying unit. Also upright domestic freezer (halfway in between the two dry storage rooms) shelving has a lot of debris on it. Corrective Action(s): 1) Ensure to throughly clean the grease and grime off the equipment and floor where foods are being cooked to maintain a sanitary kitchen. 2) Clean the shelving of the freezer unit. All cold holding units where food is stored should have clean racks that are wiped down regularly. Correct by: This week Correct by: This week Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Various items throughout kitchen (in dry storage and throughout) are creating clutter throughout and making it difficult to thoroughly clean all shelving areas. Corrective Action(s): Remove any items not needed for kitchen operation (ie. old ziplock/plastic/rubbermaid containers, any utensils not being used, etc). Ensure to keep kitchen organized to facilitate cleaning of all shelves and areas where either food or utensils are being stored. Correct by; This weel Violation Score: 3

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

Comments

Handsinks (one by dishwash area, one in servery, one across cooking line) all equipped with liquid soap, paper towels, hot/cold running water Servery area: Pie cooler is at 2.2 deg C Upright domestic cooler/freezer combo: 3 deg C (cooler) and -12 deg C (Freezer) Pop coolers are not used for any potentially hazardous foods, only cans of pop/prepackaged drinks inside Quat sanitizer spray (pink bottle) at 200 ppm Quats Kitchen: Domestic cooler/freezer by kitchen entrance: cooler at 2.9 deg C and freezer at -14 deg C Prep cooler beside cooking line: 3.8 deg C (bottom), ensure inserts in prep cooler are only filled with enough to use within a 2 hour period. Do not fill them to the top in the morning and leave them in there until noon/afternoon as bacteria will have accumulated on these foods due to the higher temperatures they are exposed to from the stove. Walk in cooler: 3 deg C Walk in freezer: -19 deg C All other coolers: <4 deg C All other freezers: at or less than 18 Deg C Hot holding: >60 deg C Bleach sanitizer in rag bucket was at 100 ppm chlorine residual No signs of pests, there are mice traps in each of the dry storage areas. Discussed with owner that pest control reports should be kept on site at all times to verify whether there has been any activity found at the last pest control inspection. Fumehood ok Chef is FoodSafe certified, expiry in 2021 (certificate is posted on wall across the stove) Note: Operator/Owner's Foodsafe ceritficate was issued prior to 2013 and will expire on July 29, 2018. In order to renew, you can: 1) Retake the level 1 FoodSafe Course or 2) Go to FoodSafe.ca and take the online refresher course.