INSPECTION REPORT Health Protection VTUR-B4STJF

PREMISES NAME Hallmark on the Lake		Tel: (604) 319-4961 Fax:
PREMISES ADDRESS 31622 Charlotte Ave Abbotsford, BC V2T 3Z9		INSPECTION DATE September 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): * One of the sanitizer buckets did not have sanitizer but rather soapy water and this bucket clearly labelled sanitizer so it should have sanitizer available for use in the location it is stored; operator corrected immediately Corrective Action(s): * Ensure all sanitizer buckets have proper sanitizer available at all times during operation; provide sanitizer accessibility in each food preparation location Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Ice scoop was found in ice machine and this is not sanitary practise; operator to drain out all ice and rewash and sanitize ice scoop Corrective Action(s): * Ensure ice scoop kept in sanitary container outside of ice machine so that ice does not get contaminated Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found along baseboards and under some cooking equipment that requires more regular cleaning attention to maintain sanitary conditions Corrective Action(s): * Ensure all areas properly cleaned and sanitized regularly to remove build up of grime/debris and maintain sanitary conditions Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): * Two staff were found not wearing proper hair protection(eg. hair nets) so they immediately addressed this and put on hair nets as they were directly involved in food handling Corrective Action(s): * Ensure all food handlers wear proper hair protection while handling food to reduce risk of cross contamination Violation Score: 9

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally * Cold-holding units were 4'C/40'F or colder * Freezer walk-in was 8'C-12"C and to be maintained at -18'C; operator mentioned they just had door open while restocking so temperature had increased * Monitoring records were available * Note: ice scoop was found in ice machine and this is unsanitary practice; keep ice scoop outside of ice machine storing it in sanitary container * Note: a few dented soup cans were found; operator pulled these off shelf; dented canned food not suitable to serve * Sanitizer was 200 ppm quaternary ammonium; ensure all work stations have adequate sanitizer easily accessible for food contact surfaces * Food was covered overall; some chocolate peanut butter balls were found uncovered and operator covered immediately

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VTUR-B4STJF
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