INSPECTION REPORT Health Protection DSOG-AYRTTX

PREMISES NAME Aling Mary's Filipino Restaurant		Tel: (604) 930-6059 Fax:
PREMISES ADDRESS 103 - 13979 104th Ave Surrey, BC V3T 1X1		INSPECTION DATE May 14, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lilibeth Reyes		NEXT INSPECTION DATE May 18, 2018
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: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Empty bottle and pop can were stored inside the main handwashing sink in the kitchen. Corrective Action(s): The operator removed the items from the sink. Keep this sink clear of any objects. This sink is designated for handwashing only. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The main upright cooler in the kitchen was measured at 11C. The daily temperature log indicated that the cooler was measured at 4C in the morning. Corrective Action(s): Fix the cooler and ensure that the cooler maintains temperature < or = 4C at all times. Move ALL cold potentially hazardous food items inside a working cooler at < or = 4C. Correct by: May 18th, 2018. Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sticky traps for fruit flies and other pests stored directly below the handwashing station. Corrective Action(s): Move the sticky traps in a designated area. Violation Score: 3

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

Comments

- General sanitation is satisfactory. Ensure to regularly clean hard to reach areas (ie behind coolers, underneath sinks). - All handwashing stations (front/back) supplied with cold/hot running water, soap, and paper towels. - All other coolers < or = to 4C. - All freezers < or = to -18C. - All food items are stored in plastic insert containers with lids or wrapped in plastic wraps. - All hot holding units > or = 60C. - Low temperature dishwasher dispensed 100ppm chlorine sanitizer at 50.9C at the plate's level. - Surface sanitizer available in designated buckets with wiping cloths at 200 ppm Quat solution in front/back of the kitchen. - Dry storage area has adequate space and wire racks. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Note: FOODSAFE certificates obtained prior to July 29th, 2013 expires on July 29th, 2018. A refresher course must be taken to receive recertification of FOODSAFE.