INSPECTION REPORT Health Protection RBYS-CPGVEF

PREMISES NAME Abbey Road Restaurant & Tap House		Tel: (604) 746-0333 Fax: (604) 746-0330
PREMISES ADDRESS 1851 Sumas Way Abbotsford, BC V2S 4L5		INSPECTION DATE February 28, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) T.J. Gill		NEXT INSPECTION DATE March 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Observed front hand washing sink missing paper towel and back hand washing sink with microwave plate in basin. Corrective Action(s): Ensure that hand washing sinks are adequately equipped with running hot/cold water, paper towel and liquid hand soap. Hand washing sinks are designated for purposes of hand washing . Correct by: immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed areas in food premises not maintained in sanitary condition; 1. all Prep coolers at cook line - around openings and bottom of coolers, 2. Around dishwashing machine (top and sides), 3. Around compressors in walk-in cooler, 4. Floors in walk-in cooler Corrective Action(s): Ensure food premises in maintained in a sanitary manner and cleaned regularly. Correct by: March 2, 2023 Violation Score: 9

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

Comments

Routine Inspection Completed. Permit posted and up to date. Back/Bar hand washing sinks adequately supplied. Walk-in cooler at 4C or below. Prep line cooler at 4C or below. Bar walk-in cooler at 4C or below. Bar cooler at 4C or below. Walk-in freezer at -18C or below. Low temperature chemical dishwasher at 50ppm. Note: Not all coolers in use. Bleach surface sanitizer in bucket and spray bottles at >100ppm. Glass washer at 50ppm chlorine when tested. Staff sanitary facilities adequately supplied. Action Items: Ensure all inserts covered along prep line cooler (missing inserts). Create a temperature log for french fries if leaving at room temperature prior to deep frying. Maintain temperature logs. Along prep line store utensils in container of ice/ice water (changed every 4 hrs).