INSPECTION REPORT Health Protection JAHN-AZHQZ8

PREMISES NAME Austin House		Tel: (604) 460-9999 Fax:
PREMISES ADDRESS 19180 Lougheed Hwy Pitt Meadows, BC V3Y 2H6		INSPECTION DATE June 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ashley Chuy		NEXT INSPECTION DATE June 12, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed two baskets of raw fish left at room temperature. Corrective Action(s): Ensure to keep the fish in the cooler at or below 4C before frying. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Observed black biofilm growth on the inside of the ice machine. Corrective Action(s): Empty the ice machine, clean and sanitize. This shall be performed on a regular basis. DATE TO BE CORRECTE BY: June 12, 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed partially cooked cut potatoes being stored in frying baskets on carboard boxes in the bottom shelf below the transaction till. Corrective Action(s): Partially cooked cut potatoes may only be stored at room temperatuare for up to 2 hours. Otherwise, keep them in the cooler at 4C. Remove all cardboard boxes from the kitchen. Do not store foods in the lower shelf below the transaction till. Violation Score: 9 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff has FOODSAFE training. Corrective Action(s): Ensure that the owner takes FOODSAFE level 1. Contact the health inspector once the course has been booked. At least 1 person in operator's absence must hold a valid FOODSAFE level 1 certificate. Violation Score: 1

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

Comments

- The facility is equipped with hot & cold running water - Hand sink is stocked - 200ppm chlorine is detected in the sanitizer bottle, but no chlorine residual left in the sanitizer bucket. * Ensure to change sanitizer in the bucket more frequently - Temperatures of refrigeration units meet health requirements (<4C coolers, <-18C freezers) * Temperature monitoring has been discontinued since January 2018. Temperature monitoring & recording shall be resumed and implemented daily. - Fridges are equipped with thermometers - Foods are stored off of floor - Observed some flies on fly trap and some ants in the 3 compartment. Minor. Please keep monitoring and ensure to clean very thoroughly at the end of each day.