INSPECTION REPORT Health Protection DSOG-BBJSSA

PREMISES NAME Aling Mary's Filipino Restaurant		Tel: (604) 930-6059 Fax:
PREMISES ADDRESS 103 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE April 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lilibeth Reyes		NEXT INSPECTION DATE May 02, 2019
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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple hot foods measured at 35C (ie spring rolls) under the heat lamps. Corrective Action(s): Store the hot foods in the steam table that is capable of maintaining temperature > 60C. Do not store any hot foods under the heat lamp that is not able to maintain temperature > 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed in the following areas: - on floors of the proofing room - behind the cart near the back door The facility is inspected by a professional pest control company on a monthly basis. Corrective Action(s): Clean the mouse droppings and disinfect the areas with chlorine solution. Ensure to clean hard to reach areas (ie behind dough mixer, carts, boxes) and implement a regular cleaning schedule. Ensure to follow the recommendations by the pest control company. Correct by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Heat lamp measured at only 35C. Corrective Action(s): Fix the heat lamp to ensure that it measures temperature > 60C to keep hot foods hot. Do not store any hot foods under this hot holding unit in the meantime. Correct by: Today. Violation Score: 3

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

Comments

- General sanitation needs improvement. - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated buckets at 100ppm bleach concentration. - High temperature dishwasher achieved 75.1C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm (6inches) off the floor. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - All other hot holding units: > 60C - Daily temperature log kept up to date.