INSPECTION REPORT Health Protection VTUR-AR7SNZ

PREMISES NAME Hallmark on the Lake		Tel: (604) 319-4961 Fax:
PREMISES ADDRESS 31622 Charlotte Ave Abbotsford, BC V2T 3Z9		INSPECTION DATE September 14, 2017	TIME SPENT 1 hour
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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Non-food stuff being stored above food prep area not sanitary (eg. radio, books, etc) and should be relocated to non-food prep area to reduce risk of cross contamination Corrective Action(s): * Remove all non-food stuff from food prep area and store in separate area to reduce risk of cross contamination Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found between fryer unit and grill that requires immediate cleaning attention. Also, cleaning to be done above oven where mitts stored and kept in sanitary condition. Some cleaning under some food equipment to be done too where build up of debris occuring Corrective Action(s): * Ensure all grime/debris removed from fryer/grill equipment. Also, install metal flashing between grill and fryer to reduce spillage/grease from accumulating between food equipment. Ensure all areas including top of oven cleaned and maintained regularly and kept in sanitary condition Violation Score: 9

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally at plate surface * Sanitizer was available and at minimum 200 ppm (quaternary ammonium) * Cold-holding units were found to be at 4'C/40'F or colder * Freezer walk-in was -18'C or colder * Monitoring records were available for temperature/cleaning checks; Note: ensure cooked food temperature documented DAILY and records kept * Hand washing stations had liquid soap and paper towels available * Note: some cleaning/reorganization required in food areas (eg. fryer/grill, cookbook shelves, etc) * Note: some deterioration of shelving edges noted in coffee area that require repair too for cleanability * Follow up inspection to be done