Follow-up inspection to referral conducted on May 29, 2018 (RPT#: NTSD-AZ8TD8) relating to smoke damage in building. Facility is generally in satisfactory sanitary condition. The following observations were made:
1. General Comments
- Facility no longer has any significant smoke damage observed. Wall from behind cook line has been replaced and refinished
- Ice machine in bar area not in operation
- Dining area is in sanitary condition
2. Temperatures (Max: 4C for coolers, -18C for freezers)
- Undercounter and stand-up beverage cooler in front-of-house at 4C
- Walk-in cooler at 3C
- Stand-up stainless steel cooler at 3C
- Walk-in freezer at -19C
- Cooler units equipped with thermometers
3. Hygiene and Sanitizing
- Handwash stations (2 in bar area, 1 in kitchen area, 3 in each washroom) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels
- Washroom facilities (2 for patrons, 1 for staff) maintained in sanitary condition
- High-temperature dishwasher sanitizes at a final rinse cycle of 72C (Note: Dishwasher had to be run twice before achieving past a minimum required temperature of 71C). Note the wash cycle gauge and ensure it reaches a wash temperature of ~ 160F before using it to sanitize dishes
- Unscented household bleach (5.25%) available on-site. Owner able to demonstrate how to create a 200 ppm sanitizer pail for use when kitchen is in operation.
4. Storage
- No food items currently present on premise
- All dishware, utensils, and cookware are stored in sanitary condition, elevated at least 6" off floor. Dishware is either enclosed inside pull-out drawers underneath prep table, or directly underneath prep table. Majority of dishware are in sanitary condition, although a small number had ash deposits (see violation code 302 above)
- Dry storage bins are in sanitary condition and covered with tight-fitting lids. They were empty at time of inspection. Ensure that scoop handles do not contact the dry storage goods to protect them from contamination
- Take-out containers are in original packaging on overhead shelving in front-of-house
5. Pest Control
- Magnetic screen door is secure
- No signs of recent pest activity at time of inspection
- Professional pest control company conducts routine audits. Obtain a report from the pest control company in their next inspection
6. Administrative / FoodSafe Training
- Operator has FoodSafe 1 (Expiry: July 29, 2018). The operator MUST renew FoodSafe 1 on or before July 29, 2018. Go to www.foodsafe.ca for further details. Two options are available: an online FoodSafe 1 Refresher Course or a classroom course (8 hours) in a language of your choice. Cantonese is available from certain instructors.
- Permit posted and up-to-date
You may order food items for the restaurant and open your restaurant for operation, provided that requirements from all other agencies (e.g. City of Surrey) have been satisfied. Please contact the district or covering Environmental Health Officer of Fraser Health if you have any further questions. |