INSPECTION REPORT Health Protection BCUD-AAQQK2

PREMISES NAME Red Rose Restaurant		Tel: (604) 591-8850 Fax: (604) 592-0010
PREMISES ADDRESS 6914 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE June 8, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hasbhajan Kurrha		NEXT INSPECTION DATE June 10, 2016
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: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) Meat slicer in very poor sanitary condition 2) Potato cutter observed with dried on debris Corrective Action(s): 1) Take off all removable parts. Wash away grease and debris, rinse away soapy water, sanitize thoroughly with 100ppm chlorine 2) Soak the slicer. Remove dried on food debris. Rinse. Sanitize. **You need a pipe cleaner style brush to get through each section of this machine. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Ice box has some mould/algae growth in upper portion of machine 2) Sanitizer not getting used on guest tables 3) Sanitizer in spray bottles measured well above 200ppm Corrective Action(s): 1) To clean your ice machine: - turn of machine, empty out ice and water. Remove all removable parts - thoroughly wash with warm soapy water. Use a small brush to get into hard to reach crevices - rinse away soapy water - sanitize with 100ppm chlorine spray. Allow to air dry - turn on. Discard your first batch of ice Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation behind grill line poor. Heavy build up of grease along edges of equipment, back wall and floor Corrective Action(s): Clean the above area. Deadline Friday Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometers in both walk in cooler and pizza cooler broken. Corrective Action(s): Replace. Deadline Friday ** You must take accurate readings for your temperature logs! Have kitchen staff check equipment daily. Include the sanitizer concentration on your dishwasher. Violation Score: 1

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

Comments

Hand sinks supplied with liquid soap and paper towels Walk in cooler at 3C Pizza cooler at 4C Walk in freezer at -10C Discussed proper cooling of batch cooked sauces - shallow metal trays are used. Use a probe thermometer to ensure the product is 4C or below before transferring to large bins No hot holding at time of inspection. Ensure it is kept at 60C or above at all times (meat sauce) Records are available on site, however temperatures are all identical and thermometers in coolers are broken. There is no point in taking readings if they aren't accurate! Replace thermometers and speak with staff regarding kitchen equipment checks. Recommend kitchen staff check as they're more familiar with equipment. Staff made sanitizer with assistance of EHO. Please note: Use just 5ml (1/3 bleach bottle cap) bleach for 1 litre of water (spray bottle size) Rag buckets hold approximately 1.5 gallons of water. Use 1.5 caps/lids of bleach for 100ppm solution. Change over your rags buckets frequently. At least once during lunch and once during dinner, or as solution dirties More spray bottles needed on site No evidence of pests on site. Note: if you choose to keep the back door open, you must have a fitted screen in place.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: BCUD-AAQQK2
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: Margarine: .71g trans fat for 80g total = 0.8%. OK
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