INSPECTION REPORT Health Protection MLUO-C5ENSJ

PREMISES NAME Tony's Place		Tel: (604) 850-9288 Fax:
PREMISES ADDRESS 101 - 31120 Peardonville Rd Abbotsford, BC V2T 6K7		INSPECTION DATE July 30, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE August 12, 2021
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 = 13

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were found stored on the food prep tables. Corrective Action(s): When not in use, keep wiping cloths in sanitizing solution. This corrected immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat container were found to be stored on the same shelf as raw vegetables. Corrective Action(s): Organize the walk-in cooler shelves to ensure all raw meats are stored on the bottom shelf and keep all foods off the floor. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Freezers were at -5 to -10 deg C. (Possibly in defrost cycle but weather may also be contributing - hot weather warning forcasted) for next 2 days at time of visit. Corrective Action(s): Ensure freezers are maintaining temperature of -18 deg C. Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Ceiling tile missing between the staff washroom and janitorial mop sink. Corrective Action(s): Replace missing tile or re-arrange tile so there is no opening in the ceiling. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Kitchen area has limited space. There are many equipment and other items stored. Corrective Action(s): Equipment and other excessive items no longer used for the business are to be removed. This will keep kitchen organized and areas will be easier to keep clean. Violation Score: 1

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

Comments

Hand wash stations supplied with hot/cold running water and provided with liquid soap and paper towels. Sanitizer (quats) used for food contact surfaces measured 200 ppm. Test strips available. Dishwasher final rinse had 50 ppm chlorine residual on plate surface. Temperature checks: *Walk-in cooler was at 4 deg C. *Freezers were between -5 to -10 deg C. *Keep monitoring the prep line coolers that it maintains 4 deg C - ensure doors and lids are closed when not in use. Adjust temperature control to keep cooler than 4 deg C as the doors/lid are opened and closed so often. *Hot holding for soups and gravy was above 60 deg C. Temperature log was available and up to date. Operator and kitchen staff have valid Food Safe 1 certification. Pest control in place (blue light for flies installed in the back and rodent traps were noted). General sanitation was satisfactory. Note: Upright freezer located by the back hand sink need to be defrosted and cleaned.