INSPECTION REPORT Health Protection LKIM-BCMMMV

PREMISES NAME Milestones Restaurants		Tel: (604) 580-0600 Fax: (604) 577-1549
PREMISES ADDRESS 1002 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 29, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kent M		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Meat Slicer not stored in clean condition - CORRECTED DURING INSPECTION - Item cleaned and sanitized during inspection 2) Glass washer not achieving final sanitizing rinse of 12.5 ppm Iodine during inspection. Glasses may not have been adequately washed and sanitized over past 24 hours. - CORRECTED DURING INSPECTION - All glasses and pitchers in bar run through dishwasher prior to use. . Corrective Action(s): Ensure glasswasher is checked daily to avoid using a malfunctioning glass washer. Do not use glass washer until it has been repaired/serviced by Technician. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: 1) Some rodent droppings found in storage rooms. These could be old droppings. Clean and sanitize area and discuss with Pest Technician 2) Some fruit flies found in bar and in dishwashing area. Discuss with Pest Technician. (Suggestions include: Limit standing organics and eliminate standing pools of water. Clean sticky spills as soon as possible. Hose down garbage bins in garbage area.) . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Please clean the following areas: 1) Inserts in prep coolers storing thermometers 2) Bottom shelves of condiment storage area (where peanut butter, honey and sugar are stored) 3) Clean rodent droppings from corner of electrical storage room that were missed during previous cleaning 4) Clean rodent droppings found in alcohol storage room . Corrective Action(s): NOTE: Ensure rodent droppings are completely cleaned from these areas to enable accurate monitoring of rodents. This will assist Pest Technician in determining severity of infestations and location of nests/points of entry. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Faucet of handsink in serving station has duct tape and is leaking water. Repair/replace item 2) Rice bin has cracked lid. Repair/replace item 3) Glass washer in bar is not achieving final sanitizing rinse of greater than or equal to 12.5 ppm Iodine. To be serviced by technician. . Corrective Action(s): NOTE: Ensure staff are checking equipment each day. This will prevent staff from using malfunctioning equipment and enable faster repairs by technicians. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (76.5) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution is now made by hand to prevent issues from dispensing unit (due to continuous issues with water pressure at facility) found to be at or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - 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 (instructions for staff posted in various locations throughout kitchen for proper re-heating temperatures) - EXCELLENT!! - Proper thawing techniques observed in cooler units - First In First out and date stamping methods observed in use - Hair restraints in use - hairnets, hats and ties - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Tongs and salad mixing bowls are cleaned and sanitized every two hours - Sanitizer solution is changed every two hours (observations of instructions for staff posted in regards to this item) - EXCELLENT!! - All containers used to store lids/utensils/etc. in good sanitary condition - Bar area beverage dispensers in good sanitary condition; alcohol bottles capped or wrapped overnight; Ice for food kept in good sanitary condition and free from storage of items in ice - Staff Personal items kept separate from kitchen equipment - EXCELLENT! No observations of personal items such as Cell phones on or near food preparation areas - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Post instructions for manual dispensing of sanitizer solution and location of testing strips for staff NOTE: Food cooling practices have been improved since previous inspection. Temperatures are monitored more closely and changes to processes have occurred including reducing sizes of items to be cooled. Temperature logs are being filled out at an improved rate. Continue to strive for daily record taking of temperatures of equipment and cooling temperatures - EXCELLENT WORK!! GREAT JOB TO ALL INVOLVED IN THIS IMPROVEMENT OF COMMON PRACTICES AT FACILITY. SIGNIFICANT IMPROVEMENTS OBSERVED BY HEALTH INSPECTOR WITH RESPECT TO FOOD COOLING AND RE-HEATING PRACTICES!!! CONTINUE TO EXCEL!!