INSPECTION REPORT Health Protection EMGE-ARZSME

PREMISES NAME Friendly Banners Restaurant		Tel: (604) 792-5310 Fax:
PREMISES ADDRESS 1 - 45966 Yale Rd Chilliwack, BC V2P 2M3		INSPECTION DATE October 10, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Bu Won Yu		NEXT INSPECTION DATE October 11, 2017
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Wontons at room temperature, requires refridgeration. Corrective Action(s): Store wontons in cooler less than 4C Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink no paper towel. Grime build up on paper towel dispenser. Corrective Action(s): Ensure paper towel available at handsinks. Clean and sanitize dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Upright freezer, 2 inches of frost build up. Containers of food open (no lids) Corrective Action(s): Defrost cooler and keep food covered in freezer to prevent contamination Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Old clothes/cloth gloves etc in box in kitchen Corrective Action(s): Remove items not used in kitchen Violation Score: 1

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

Comments

Dishwasher over 50ppm Chlorine Bleach solution available throughout kitchen with clothes to sanitize counters, over 100ppm chlorine Wipe down surfaces, coolers etc on a routine basis with sanitizer. Ensure items on ice at prep line are rotated back into cooler every 2 hours. Do not keep on ice longer than 2 hours, temperature of top of product is within the danger zone (16C) and must not be left out at room temperature.