INSPECTION REPORT Health Protection JVIK-AW7UDZ

PREMISES NAME Lakeview Restaurant		Tel: (604) 703-3652 Fax:
PREMISES ADDRESS 150 Esplanade Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE February 21, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Choi Wontae		NEXT INSPECTION DATE 4 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

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed deep fried filets of fish sitting at room temperature, internal temperature tested at 14C, same as room temperature. Corrective Action(s): Ensure potentially hazardous food items are kept at 4C or below OR 60C or above. These products must not sit at room temperature for 2 hours or more. Discarded at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required around and under cooking and deep frying equipment, as well as under dishwashing sinks. Cleaning required at cooler fan covers Corrective Action(s): Clean above mentioned areas. Ensure cleaning frequency is often enough to maintain these areas in a clean and sanitary manner, as well as to prevent grease and food debris build up. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Ensure all coolers have thermometers Corrective Action(s): Replace where missing. Violation Score: 1

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

Comments

Ensure spray bottles are routinely changed (every 1-2 days), recommend only filling them halfway with sanitizer solution to promote turnover. Ensure food items are put away prior to going on your break. If there is no one in the kitchen, all foods should be put away. Ensure food items in cooler are stored on shelves and are covered with a lid Paint/seal bare wood under dishwasher Flooring under grill equipment is in need of repair - look into repairing in near future. Sanitizer re-made at time of inspection to 200ppm Cl Dishwasher tested at 71C at plate surface during rinse cycle Coolers <4C, Hot holding >60C, freezers below -18C. Hand washing sinks equipped

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JVIK-AW7UDZ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment