Fraser Health Authority



INSPECTION REPORT
Health Protection
MLUO-B77TE7
PREMISES NAME
Fraserglen Restaurant		Tel: (604) 859-3477
Fax:
PREMISES ADDRESS
36036 South Parallel Rd
Abbotsford, BC V3G 2K4		INSPECTION DATE
December 6, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Golf Storey Holdings Ltd		NEXT INSPECTION DATE
3 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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

Kitchen:
Hand sinks provided with liquid soap and paper towels.
New stainless steel prep table installed to replace the old wooden work table.
Old double door upright cooler is now replaced with a single door upright cooler. This cooler was maintaining 4 deg C or colder.
Walk-in cooler was at or below 4 deg C. Deep freezers were at -18 deg C.
Lights have been replaced with LED lights with cover.
New sandwich prep cooler has been installed in the cooking area.
This new prep cooler and the older sandwich prep cooler were at or below 4 deg C.
Dishwasher had chlorine residual of 100 ppm at the plate surface.
Temperature log was available and up to date. Include hot holding in the temperature monitoring and recording.
Sanitizer (chlorine) solution in bucket for storing wiping cloths was at 100 ppm.
Operator and kitchen staff have valid Food Safe 1 certification.
Bar service area:
Hot holding for soup was at or above 60 deg C.
Line coolers were at or below 4 deg C.
Ice machine was clean but ensure to wipe down with sanitizer the top portion of the inside (not in contact with ice).
Front staff said that the equipment is cleaned weekly.
Washrooms were in sanitary condition and provided with liquid soap and paper towels.
Operator said that ceiling over the kitchen area is next to get re-done (difficult to clean because of stain - age of building). Recommended removing the rough texture of the ceiling and paint with washable paint for ease of cleaning around the area where the ceiling vents are installed. Overall general sanitation was satisfactory at time of inspection.