INSPECTION REPORT Health Protection DSOG-BHFUJC

PREMISES NAME Aling Mary's Filipino Restaurant		Tel: (604) 930-6059 Fax:
PREMISES ADDRESS 103 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE October 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lilibeth Reyes		NEXT INSPECTION DATE November 12, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings in the following areas: - on floors near the near storage room - on wooden crates - around the perimeter of the kitchen Corrective Action(s): Clean up the droppings and properly disinfect. Discussed the proper cleaning and disinfecting of floors and equipment. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of food debris and flour in the following areas: - underneath the sinks/dishwasher - in the proofing room - behind hard to reach areas (ie coolers, freezers) Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule, especially in hard to reach areas. Correct by: Today and ongoing 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 spray bottles at 100ppm chlorine bleach concentration. - High temperature dishwasher achieved 71C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items stored min 15cm off the floor. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - All hot holding units: > 60C - Thermometers available in all refrigeration units. Note: Remove the deep fryer on the prep table. Deep frying has to be done under proper ventilation system due to fire hazard.