INSPECTION REPORT Health Protection TLIE-BT3PA2

PREMISES NAME Bobby Sox 50's Diner		Tel: (604) 467-8934 Fax:
PREMISES ADDRESS 22596 Lougheed Hwy Maple Ridge, BC V2X 2V1		INSPECTION DATE September 2, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Teresa McInally		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 2

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: operator's Food Safe Level Certificate has expired Corrective Action(s): please complete the course by Nov 1, 2020; copy certificate to this office Violation Score: 1 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: kitchen staff Food Safe Level 1 certificates have expired Corrective Action(s): please complete the course by Nov 1, 2020; copy certificates to this office Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Sanitation Complaint inspection # NO NUMBER of Aug-25-2020 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: pancake batter stored at room temperature Correction: mixed batter is perishable, place this container on ice or mark the container for discarding every 2 hours Code 302 noted on Sanitation Complaint inspection # NO NUMBER of Aug-25-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: sugar, salt, pepper, ketchup and pancake syrup containers at tables Correction: remove these containers immediately and replace with single service packages unless you provide written Covid procedures requiring sanitization between each customer sitting

Comments

operator is to purchase a cooling wand to expedite the cooked food cooling process Covid disinfection procedures posted, all salt shakers etc are now disinfected between uses with a DIN certified disinfectant