INSPECTION REPORT Health Protection MDIL-BLR2DW

PREMISES NAME Tony's Place		Tel: (604) 850-9288 Fax:
PREMISES ADDRESS 101 - 31120 Peardonville Rd Abbotsford, BC V2T 6K7		INSPECTION DATE February 12, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bag of fries left in the hand sink Corrective Action(s): Hand sinks are strictly for hand washing. Do not leave food product in the sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Glass door freezer at -11 degree Celsius. Corrective Action(s): Ensure the freezer maintains temperature at or below -18 degree Celsius. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ceiling tiles require cleaning Corrective Action(s): Clean the ceiling tiles. Violation Score: 3

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

Comments

Routine Inspection Front area - hand wash station stocked with liquid soap and paper towels - pie cooler ambient air temperature below 4 degree Celsius - glass door cooler ambient air temperature below 4 degree Celsius - 200 ppm Quats sanitizer available in a spray bottle Kitchen Area - hand wash station stocked with liquid soap and paper towels - Walk in cooler ambient air temperature below 4 degree Celsius - glass door cooler in kitchen ambient air temperature below 4 degree Celsius - prep cooler ambient air temperature below -18 degree Celsius - All hot held food temperature at or above 60 degree Celsius - Dishwasher final rinse has 50 ppm Cl. - no pest activity noted during the inspection - food safe trained staff available. Encouraged all kitchen to complete foodsafe level 1 training. Note: Discussed shallow pans and increasing surface area to speed up cooling