INSPECTION REPORT Health Protection ALUI-B5USZN

PREMISES NAME Salty's Fish & Chips		Tel: (778) 888-1259 Fax:
PREMISES ADDRESS 101 - 17750 56th Ave Surrey, BC V3S 1C7		INSPECTION DATE October 24, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Alykhan Bandali		NEXT INSPECTION DATE October 29, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Various sauces stored in the top part of the prep cooler across the deep dryer were at 10 deg C (mayo sauces, ranch dressing, etc). These items are potentially hazardous food items that need to be stored at 4 deg C or less at ALL times. Corrective Action(s): All sauces discarded. As discussed even if you are opening and closing the top lid often, the foods inside cannot be allowed to get warmer than 4 deg C. If they are, then do not store foods inside. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep cleaning is required, kitchen is not in sanitary condition: 1) Ventilation hood grates are filthy. Oil debris has turned orange/black from being caked on. 2) Sides of deep fryer equipment are also very dirty, with at least half an inch of built up oil and food debris stuck to the entire side of it. 3) Ceiling panels are turning discolored from the dust and debris accumulating on them. One of the light covers has at least 8 wasps inside it. 4) Entire dish pit area by the dishwasher is dirty; batter and food debris splattered all over the back splash and walls. There is dried food debris caked onto the doors of the dishwasher and the top of the dishwasher. Corrective Action(s): 1) Clean ventilation hood. Do not wait 6 months at a time to clean them, as they are the responsibility of you to maintain in a clean sanitary condition. 2) Clean your cooking equipment. Scrape off the food debris. 3) Clean ceiling panels. If they are too difficult for you to reach, hire a company to clean them. 4) Clean dishwasher area thoroughly. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Top of prep cooler across from cooking line was at 10-12 deg C. Corrective Action(s): Operator lowered temperature. Follow up inspection to be conducted to verify that the top part is capable of maintaining internal temp of 4 deg C or less consistently. Correct by: Today and ongoing Violation Score: 3

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

Comments

Handsink equipped with liquid soap, paper towels, hot/cold running water Raw fish prep cooler: 2 deg C Prep cooler across cooking line bottom was at 4 deg C (see above violation regarding top part). Dairy cooler in servery area at 4 deg C Beer cooler by drive thru window: 3.8 deg C Two door upright cooler: 2.9 deg C All freezers at -18 deg C or less Thermometers available in cold holding units High temperature dishwasher achieved 76 deg C on rinse cycle Quat sanitizer in spray bottle at 200 ppm chlorine residual Ice machine in sanitary condition, scoop stored outside bin Permit posted No signs of pests Chef on site has FoodSafe level 1 certificate; card is posted on bulletin board in the back area.