INSPECTION REPORT Health Protection DSOG-B6AURA

PREMISES NAME Aling Mary's Filipino Restaurant		Tel: (604) 930-6059 Fax:
PREMISES ADDRESS 103 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE November 7, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Lilibeth Reyes		NEXT INSPECTION DATE November 09, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple hot food items stored between 24C and 50C in the hot holding unit: - meat spring rolls - meat dishes Corrective Action(s): Discard the hot food items in the hot holding unit. The operator must demonstrate that the hot holding unit is maintaining > or = 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Improper 3 step manual dishwashing procedure. The operator is missing the sanitizing step and there is no drain plug to fully fill the sanitizing compartment with sanitizer. Corrective Action(s): The operator must obtain a drain plug to properly wash, rinse, and sanitize using the 3 step manual dishwashing procedure. Rewash and resanitize ALL utensils, equipment, and other food contact surfaces. Correct by: Immediately. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The only handwashing station was completely obstructed by bread carts. This is a repeat violation. Corrective Action(s): - Move the bread carts and ensure that the handwashing stations are easily accessible by staff. The staff must wash hands thoroughly and as frequently as possible before food preparation. - Install a paper towel dispenser at the three compartment sink and use this as an additional handwashing station for washing hands. Correct by: Two days. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings found on the floors of the dry storage area. Corrective Action(s): Clean up the droppings. Instructions on how to properly clean and disinfect the areas provided. Call a professional pest control company for assessment. Submit a copy of the latest pest control summary reports to the health inspector during the follow up inspection. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temperature dishwasher not working. Corrective Action(s): - Fix the dishwasher and ensure that it dispenses min 50ppm chlorine sanitizer at min 24C at the plate's level during the final rinse cycle OR - Install a new high temperature that achieves min 71C at the plate's level during the final rinse cycle. Ensure to obtain a heat resistant thermometer to monitor the dishwasher daily. 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. - 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. Note: Only single use utensils and plates are allowed until the dishwasher is in working order. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Daily temperature log kept up to date.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSOG-B6AURA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment