INSPECTION REPORT Health Protection DSOG-AQGTYJ

PREMISES NAME Red Rose Restaurant		Tel: (604) 535-5542 Fax:
PREMISES ADDRESS 102 - 2381 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE August 22, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Mukhtiar Singh Thind		NEXT INSPECTION DATE 1 Month
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple raw and cooked food items stored at > 4C inside the top drawer for > 2hrs. The internal temperatures were measured as follows: - Raw burger patties at 10C - Raw shrimp at 10C - Raw squid at 11C - Cooked chicken (whole/chopped) at 14C - Cooked rice (mixed/white) at 12C. The operator stated that the prep cooler is on a defrost cycle. There were no time monitoring labels to prove food items were stored < 2hrs. Corrective Action(s): The operator discarded all the food items noted above. All cold potentially hazardous food items must be stored at <4C at all times. Store small portions in the top drawer. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The surface sanitizer concentration inside the bucket with presoaked wiping cloth was measured at 50 ppm chlorine solution. This is too low. Corrective Action(s): The operator prepared new surface sanitizer at 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Tray of raw eggs stored on top shelves of the wire racks above ready to eat vegetables inside the walk in cooler. 2) Dirty wiping cloths were stored inside the walk in cooler. Corrective Action(s): 1) Store all raw eggs and meats on lower shelves of the wire racks inside the walk in cooler to prevent cross contamination. 2) Store dirty wiping cloths outside the walk in cooler. Walk in cooler is used for food storage only. Date to be corrected: Immediately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard was being used on wire racks inside the walk in cooler and on counter. Corrective Action(s): Discard the cardboard. This cannot be used as it is not food grade. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The line prep cooler was measured at ambient temperature of 8C at the time of inspection. The operator stated that it is on a defrost cycle or the compressor may be broken. Corrective Action(s): Fix and/or service the line prep cooler and ensure that it maintains temperature < 4C at all times. Date to be corrected: Immediately. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Missing light covers on two of the lights inside the main kitchen. Corrective Action(s): Install new light covers and ensure the florescent light bulbs are fully enclosed. Date to be corrected: One week. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The thermometer inside the line prep cooler was inaccurate (showed 4C). The ambient temperature of the line prep cooler was verified with a calibrated probe thermometer as 8C. Corrective Action(s): Recalibrate the thermometer or provide a new accurate thermometer. Date to be corrected: Immediately. Violation Score: 1

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

Comments

- General sanitation is satisfactory. - All handwashing stations stocked with cold/hot running water, soap, and paper towels. - All other coolers (walk in, upright) < or = to 4C. - All freezers (upright, chest) < or = to -18C. - Most food items are stored in plastic insert containers with lids or wrapped in plastic. - All hot holding units > or = 60C. - High temperature (stationary) achieved 75C at the plate's level during the final rinse cycle. - Surface sanitizer available in spray bottles at 100 ppm chlorine solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize any food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff.