INSPECTION REPORT Health Protection ALUI-BE4R3D

PREMISES NAME Coast & Country Diner		Tel: (604) 576-7675 Fax:
PREMISES ADDRESS 17608 56th Ave Surrey, BC V3S 1C5		INSPECTION DATE July 15, 2019	TIME SPENT 0.75 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Some food debris observed on top of the dishwashing machine 2) Dead fly on one of the racks in the dry storage closet Corrective Action(s): Clean and sanitize the above mentioned areas. Correct by: today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pop cooler is at 46 deg F (~8 deg C). Only pop and unopened bottles of fruit juice stored inside. Corrective Action(s): As discussed, only pop can and unopened juices can be stored in this cooler if it is not at <40 deg C. Once juice bottles are opened, they must be moved to another cooler that is working and is at 4 deg C or less. Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks all equipped with liquid soap, paper towels, hot/cold running water Front Servery area: Pie cooler is at 3.1 deg C Upright domestic cooler/freezer combo: 3 deg C (cooler) and -13 deg C (Freezer) See above violation for pop cooler Quat sanitizer spray (pink bottle) at 200 ppm Quats Hot holding at 60 deg C or greater for all soups Kitchen: Domestic cooler/freezer by kitchen entrance: cooler at 3 deg C and freezer at -11 deg C Walk in cooler: 3.9 deg C Prep Cooler by stove: 3 deg C (various foods in inserts probed to be at 4 deg C or less) Newly installed cooler/freezer combo by dry storage closet: cooler at 1.9 deg C, freezer at -14 deg C Walk in freezer: -16 deg C Upright freezers at -18 deg C or less Bleach sanitizer in rag bucket was at 100 ppm chlorine residual, kept by handwash sink across stove Chef and owner both have valid FoodSafe certificates (posted on wall across the stove) Fumehood is clean Kitchen shelves and surfaces should be wiped down daily to prevent them from getting sticky