Fraser Health Authority



INSPECTION REPORT
Health Protection
AKAO-CCJUBV
PREMISES NAME
Olive Garden		Tel: (604) 514-3499
Fax:
PREMISES ADDRESS
20080 Langley Bypass
Langley, BC V3A 9J7		INSPECTION DATE
March 15, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Theresa Lear & Monique Gleig		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Kitchen:
* Internal temperature of foods in the inserts above the saute line ranged from 7-14 degrees C. Discussed methods to keep foods colder near 4 C e.g. supplementing
with ice, filling the inserts to less than 1/2 full and replenishing foods every 1-2 hours.
* Ensure that quats sanitizer ( Oasis 146) is dispensed at 75 F ( 23 C). At the time of inspection the temperature of quats sanitizer solution was 51 C.
* Clean floor underneath the dry storage shelves. Discard the syrup concentrate pouch sitting on the floor. ( Immediately).
* In order to prevent cross-contamination of allergens (e.g shrimp, prawns) to other food items, ensure to use designated color-coded ( e.g. blue) tongs
for handling shrimps. This tong should only be used for shrimps and should stay in the shrimp drawer/tray

* Discussed glove use practices with the manager. Ensure that staff remove their food handling gloves while brooming or mopping.

Walk-in cooler below 4 C.
Walk-in freezer < 4 C.
Line coolers below 4 C.
Drawer coolers underneath the saute line < 4 C.
Under counter coolers below 4 C
Desserts/cheese cake display cooler registered -7 C.
Hot holding of soups, gravies and pasta sauces > 60 degrees C.
Hot holding of chicken breasts > 60 C
Food handling practices especially cooling of soups satisfactory.
Liquid soap and paper towels available at the hand sinks.
Dishwasher final rinse > 71 C At the plate surface.
Temperature logs are up to date.
No signs of pest(s) noted at the time of inspection

Bar area:
Bar glass washer: 25 iodophore disinfectant at the glass surface.
Hand wash station supplied with liquid soap and paper towels.
Bar coolers < 4 C
General sanitation is satisfactory