INSPECTION REPORT Health Protection VCHN-B5ST2U

PREMISES NAME Hadi's Restaurant		Tel: (604) 946-5144 Fax:
PREMISES ADDRESS 31 - 7621 Vantage Way Delta, BC V4G 1A6		INSPECTION DATE October 22, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 26, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Flat of eggs left out at room temperature. Internal food product temperatures 16 degrees C. Bowl of cut lettuce and tomatoes used for salad also left out at room temperature. Internal food product temperature 14 degrees C. Container of sliced roast beef left out at room temperature. Internal food product temperatures 14 degrees C. Corrective Action(s): All above noted items discarded. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed significant food debris accmulations on the potato slicer. Corrective Action(s): This is a recurring issue. Clean and sanitize all food equipment after use. Staff disassembled then clean and sanitized all aspects of the potato slicer. Violation Score: 5

Non-Critical Hazards: Total Number: 5

304 - Premises not free of pests [s. 26(a)] Observation: Some house flies and fruit flies observed in the back food preparation area. Corrective Action(s): Discussed more frequent cleaning schedule with the operator and better organization of the premise. Contact a licensed pest control technician to address the fly issue. Correct by October 31, 2018. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation of premise is poor. Newspaper used to soak up grease and line the floor along the cooking line. Food debris accumulations observed throughout the premise. Corrective Action(s): Thoroughly clean the entire premise. Do not use newspaper to soak up grease and to line the floor. Focus cleaning efforts underneath and behind all cooking equipment and shelves. Clean all hard to reach areas. Correct immeidately. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Numerous damaged and worn out food containers observed throughout the premise. Corrective Action(s): As discussed in previous inspections yogurt and sauce containers are not meant to be reused multiple times. Operator dicarded worn out and damaged containers. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Frigidaire Gallery, Woods upright and no name freezer by deli slicer all at ~ -4 to -7 degrees with significant ice accmulations. Freezers are loaded to the point lids do not properly close. Corrective Action(s): Operator to discard these 3 freezers and replace them with new upright freezers in the next month. Ensure units are capable of maintaining -18 degrees C or less. Reminder not to overstock. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FOODSAFE level 1 certificate expired on July 29, 2018. Corrective Action(s): Recertify by taking the refresher course or retake entire course. Complete by January 1, 2019. Visit www.foodsafe.ca for more information. Violation Score: 1

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

Comments

Routine inspection: Hand sink provided with liquid soap and paper towels. 100ppm bleach available for use in the front kitchen and back food preparation area. Reminder to store all wiping cloths in this solution when not in use. Dishwasher registers 72 degrees C at the plate surface during the final rinse cycle. Walk in cooler at 4 degrees C. Hot holding at or above 60 degrees C. Small preparation cooler inserts and lower section at or below 4 degrees C. Dessert cooler at 3 degrees C. Beverage cooler at 0-1 degrees C. Freezers in dining area at -18 to -20 degrees C. Followup inspection required.