INSPECTION REPORT Health Protection ZDER-AFAVK6

PREMISES NAME Golphis Steak & Lobster Restaurant		Tel: (604) 524-3677 Fax:
PREMISES ADDRESS 1122 5th Ave New Westminster, BC V3M 1Y6		INSPECTION DATE November 1, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Danison Buan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: 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): Bleach available but no sanitizer solution prepared. Corrective Action(s): Ensure 100 ppm chlorine (1 cap of bleach per 1 L water) is available to sanitize surfaces during operation. Operator has made spray bottle of sanitizer and labelled it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Light bulb in walk in cooler and tube lighting in kitchen have no covers. Corrective Action(s): Ensure all lighting is protected from damage and food is protected from broken glass. Install protective covers over all lights where food is stored and prepared. Correction date: 2 weeks Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden knife holder used in prep table across from d/w. Corrective Action(s): Ensure all knives are stored in a holder that can be cleaned and sanitized easily. Correction date: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1.3 Cutting boards under food prep table across from dishwasher have deep groves and discolored. 2. Dishwasher gauge noted at 30 C during every cycle when true temp at the dish is 71 C or higher Corrective Action(s): 1.Ensure all working surfaces (cutting boards) are in good working condition - smooth, durable, easy to clean. Cutting boards should be sanded down or replaced. Correction date: 2 weeks 2. Ensure dishwasher gauge is functioning properly. Repair gauge. Dishwasher gauge must reach 82 C to ensure dishwasher temp at the dish is reaching 71 C or higher. Correction date: 2 weeks Violation Score: 3

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

Comments

Routine: **New prep cooler and painted wood shelving above installed. Front of house tiling and repainting completed. Kitchen ceiling above d/w has been repaired and sealed (painting and further tiling for back kitchen in progress). -Handsink fully supplied -New prep cooler: 3 C -Glass door cooler: 4 C -Walk in cooler: 4 C -Walk freezer: -16 C -Bar cooler: 3 C -High temp dishwasher noted: 71 C -Meat slicer appears in sanitary condition *Ice machine draining during inspection for servicing -no signs of pest activity noted during inspection - pest control onsite -Food is all covered, stored off the ground and protected from contamination. Food and dishware appears organized. -General sanitation satisfactory