INSPECTION REPORT Health Protection 247676

PREMISES NAME Olive Garden		Tel: (604) 514-3499 Fax:
PREMISES ADDRESS 20080 Langley Bypass Langley, BC V3A 9J7		INSPECTION DATE February 13, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Theresa Lear & Monique Gleig		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert cooler located behind fry station: temperature found to be 7C-10C (probed) Corrective Action(s): Cold potentially hazardous foods must be stored at temperatures <4C/40F at all times. Discard food that has been >4C for more than 2 hours. Monitor temperatures if inserts throughout the day. Do not overfill inserts. Inserts may nee to be changed every 2 hours if temperatures cannot be maintained at <4C/40C Note: Whole unit to be replaced in 1 week Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All other coolers at <4C/40F *Thermometers present *Temperatures checked and recorded 4x/day Hot holding at >60C/140F *Probe thermometer on-site Noted good cooling practices: sauces pre-packaged in smaller portion / sauces cooled rapidly in ice baths Discussed re-heating procedures Liquid soap and paper towel provided at handsinks *Review best handwashing practices with staff *Review best glove use practices with staff Quat sanitizer provided in buckets for sanitizing surfaces, utensils, and equipment *200-400ppm *Ensure manufacturer's directions are followed *Test strip available on-site *Ensure all food contact surfaces are washed and sanitized as needed or at least once every 4 hours while in use / eg. knives, tongs, cutting boards High temperature dishwasher at >71C at plate during the final rinse / >82C at the guage during the final rinse Sanitation is satisfactory. Continue to follow your sanitation plan. More attention needed under/behind/beside equipment and shelving Pest control services on-site 2x/month *No signs of pests noted during inspection *Ensure catch all traps are not disturbed when cleaning Noted good food storage practices in cooler