INSPECTION REPORT Health Protection VCHN-BH7P92

PREMISES NAME Hadi's Restaurant		Tel: (604) 946-5144 Fax:
PREMISES ADDRESS 31 - 7621 Vantage Way Delta, BC V4G 1A6		INSPECTION DATE October 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 05, 2019
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: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Battered and coated chicken ready for cooking observed left stored at room temperature. Staff stated it was recently taken out of the cooler and is to be cooked. Internal food product temperatures 8 degrees C. Corrective Action(s): Relocated tray of the battered and coated chicken in the under the counter. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Extra cooked gravy stored in container on counter in back area. Staff stated it is extra that will be used to fill up gravy held in the front hot holding unit. Corrective Action(s): Ensure all of the gravy is hot held above 60 degrees C. Store extra gravy on the stove on low heat to keep it at or above 60 degrees C. Instructed staff to reheat the gravy to over 74 degrees C then hot hold on the stove. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection no approved food contact surface sanitizer available for use. Corrective Action(s): Ensure during operation a 100ppm chlorine or 200ppm quats sanitizer solution is available for use at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Staff washroom hand sink basin filled with personal items obstructing it from use for hand washing purposes. Corrective Action(s): Ensure all hand sinks are clear of obstructions and available for use at all times with liquid soap and single use paper towels provided. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Cut potatoes in container and sauces in bottles observed stored on the floor in the front food preparation area. Numerous food products in containers not provided with adequate covers in the walk in cooler. Corrective Action(s): Ensure all food products are stored off the floor and are covered to protect from contamination. Correcct immediately. This is a recurring issue. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Numerous cardboard boxes observed throughout premise. Corrective Action(s): Discard all cardboard boxes and any other unnecessary items not required for the premise. Correct by November 5, 2019.

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. Dishwasher registers 76 degrees C at the plate surface during the final rinse cycle. 100ppm bleach sanitizer after correction available for sanitizing food contact surfaces. Walk in cooler (serviced with new compressor and fan) at or below 4 degrees C. Preparation cooler serviced and in use again. Inserts and lower section at or below 4 degrees C. New preparation cooler moved to the side. Lower section in use and at 3 degrees C. Under the counter cooler at 2-3 degrees C. Hot holding at or above 60 degrees C. 3 chest freezers along south wall -12 to -14 degrees C. Significant ice buildup observed. Defrost freezers. Upright freezers at -16 to -18 degrees C. Retail area freezer at or below -18 degrees C. Beverage cooler at 3 degrees C. Permit posted in front area. FOODSAFE requirements met at time of inspection.