INSPECTION REPORT Health Protection BWOI-ATDTQG

PREMISES NAME Rex Kitchen		Tel: (604) 476-9169 Fax:
PREMISES ADDRESS 7 - 21768 Lougheed Hwy Maple Ridge, BC V2X 2S1		INSPECTION DATE November 23, 2017	TIME SPENT 0.95 hours
OPERATOR (Person in Charge) Rexon Vadakkethala		NEXT INSPECTION DATE November 30, 2017
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] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 38

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several items in buffet table not being hot held. Product trsted at 35 to 40c but under 2 hours at time of inspection Corrective Action(s): Operator to discard food items as discussed thst were improperly hot held Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink observed to have container with items thawing . Container removed Corrective Action(s): hand sink is for hand washing only Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Sneeze gurard missing at buffet table Corrective Action(s): Install sneeze guard Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Carpet on floor in kitchen Microwave requires cleaning Top back side of sandwich cooler requires cleaning Kitchen wall surfaces, floor wall interfaces require cleaning Corrective Action(s): Remove carpet as it cannot be properly washed and sanitized. Rubber matting is acceptable. Violation Score: 9

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

Comments

Operator to update their food safety plan to include temperature monitoring for the buffet table. All product must be hot held at >60c at all times. Dishwasher at 135F and approx. 60ppm chlorine. Soap dispensed into wash cycle All cold holding equipment cold holding at <4c