INSPECTION REPORT Health Protection AKAO-B9AVPS

PREMISES NAME Memorial Cottage		Tel: (604) 539-4370 Fax:
PREMISES ADDRESS 22051 Fraser Hwy Langley, BC V3A 4H4		INSPECTION DATE February 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Betty Hansen		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: * Ensure to complete the temperature logs on a daily basis. Pantry room: * The compressor area of the freezer require cleaning/vacuuming to remove dust build up. Upright freezer< -18 C Walk-in cooler below 4 C. Hand wash station supplied with liquid soap and paper towels. Kitchen pods: Dishwashers in all pods reached > 71 C at the plate surface during final rinse cycle All upright fridges < 4 C Under-counter freezers ranged from -12 to -18 C. Quats sanitizer ( Oasis 146) in spray bottles tested 200 ppm. Hand wash station supplied with liquid soap and paper towels. General sanitation is satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-B9AVPS
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment