INSPECTION REPORT Health Protection LKIM-BJWPA8

PREMISES NAME Milestones Restaurants		Tel: (604) 580-0600 Fax: (604) 577-1549
PREMISES ADDRESS 1002 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE December 16, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kent M		NEXT INSPECTION DATE December 17, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two kitchen staff members observed to use feet to close cooler drawers. CORRECTED DURING INSPECTION - all surfaces of cooler drawers sanitized during inspection. . Potato chipper has food residue on surface . Corrective Action(s): Ensure staff are encouraged NOT to use feet for closing cooler drawers. Feet/shoes are not washed at handsink as hands are. These drawers are opened by staff actively working in kitchen. . Ensure all slicers and food cutting equipment is properly cleaned and sanitized prior to putting away for the next use . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not achieving final sanitizing rinse of 72 degrees Celsius at the dish. Highest temperature observed was 63-65 degrees Celsius after approximately 25 runs through the dishwasher. Temperatures had not been checked/recorded for previous night. . Ecolab dishwasher technicians serviced dishwasher while EHO onsite. Dishwasher achieved final sanitizing rinse of greater than or equal to 72 degrees Celsius - 75 degrees Celsius obtained. Booster temperature had to be adjusted. . Staff began the process of washing ALL dishes and cutlery at restaurant in the dishwasher to ensure final sanitizing rinse is achieved for all dishes on site. All dishes were pulled from tables and run through the dishwasher during the inspection - continue to wash ALL items in dishwasher (to ensure proper sanitizing) . Corrective Action(s): Ensure going forward temperature of wash and rinse gauge is inspected daily. It is highly recommended by Health Inspector that the wash and rinse water temperatures are RECORDED daily instead of a "check". Other restaurants record the actual temperatures to ensure staff responsible are checking the temperature. . Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsoap dispensing unit at one main handsink in serving station across from dishwasher has broken handsoap dispensing unit.. . Corrective Action(s): Have liquid soap dispensing unit replaced immediately. Staff are currently struggling to use soap dispenser as it is on its side and has come off wall. . Violation Score: 3

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

Comments

COMMENTS - No evidence of pests - VERY GOOD - Pest control program in place - 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 - Glasswasher achieving final sanitizing rinse of greater than or equal to 12.5ppm Iodine at the glass - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All lids on food items in cooler and freezer units - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT! - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped overnight - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Have discussion with staff regarding dishwasher. If the repair technician was not able to repair dishwasher in such a short time period the restaurant would have received a CLOSURE ORDER. It is imperative to the business that this piece of equipment is working properly