INSPECTION REPORT Health Protection MLOO-BB4PE3

PREMISES NAME Rose Land Family Restaurant		Tel: (604) 852-1699 Fax:
PREMISES ADDRESS 12 - 33550 South Fraser Way Abbotsford, BC V2S 5G7		INSPECTION DATE April 10, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A few inserts of chopped vegetables measured at 9-10C at the large prep cooler. Some inserts were stored on top of a layer of ice. Staff members have indicated that these are rotated every 2 hours. Ambient temperature of the undercounter compartment measured 4C. 2. An insert of chopped tomatoes was stored above the cold line at the small prep cooler. Internal temperatures measured 8C. This cooler was not in active use at the time of inspection. Corrective Action(s): 1. Ensure inserts are submerged in ice. Replace the lid when the prep cooler is not in use to prevent the cold air from escaping. 2. Move this insert to a cooler with ambient temperatures of 4C or less. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Various utensils (sieves, tongs) have food debris stuck to them. Corrective Action(s): Clean and sanitize these utensils. Ensure all equipment is clean before returning them to clean storage areas. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Bulk food scoops are stored improperly. Scoop handles are in contact with food. 2. Cooking oil is stored next to cleaning agents. Corrective Action(s): 1. Clean and sanitize the bulk food scoops. Store these scoops in a clean dedicated container when not in use. 2. Store cooking oil and all food items and equipment away from cleaning agents and other chemicals. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner indicated that his FOODSAFE Level 1 has expired. Corrective Action(s): Ensure FOODSAFE Level 1 is obtained. Ensure at least one FOODSAFE Level 1 certified staff is present when business is in operation. Violation Score: 1

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers (large prep, small prep, walk-in, stand-up) are < or = 4C - Freezers (stand-up, walk-in, chest) are < or = -18C - Hot holding units (soup) are > or = 60C - Low temperature dishwasher is available. 100 ppm chlorine sanitizer detected at the plate level. - 200 ppm bleach sanitizer available in buckets with wiping cloths - Food containers are covered - Ice machine is maintained. Ice scoop is stored in a sanitary manner. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note - Ensure cleaning is being performed regularly, especially in hard to reach areas