INSPECTION REPORT Health Protection YTAN-BH2U3H

PREMISES NAME Olive Garden		Tel: (604) 514-3499 Fax:
PREMISES ADDRESS 20080 Langley Bypass Langley, BC V3A 9J7		INSPECTION DATE October 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Theresa Lear & Monique Gleig		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm Quats residual detected in multiple sanitizer buckets. Corrective Action(s): All sanitizer solution in buckets were changed at time of inspection; 200 ppm Quats detected. Recommend using a timer for refreshing all buckets. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cleaning required for floors in walk-in cooler and in dry storage room. Corrective Action(s): Correct by: Today Violation Score: 3

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

Comments

- All handwashing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - High-temperature dishwasher reached 71C at the dish surface during the rinse cycle - Glasswasher at bar had 100 ppm chlorine residual detected at the glass surface, detected after rinse cycle - All coolers were maintaining temperatures of 4C or colder. Salad station ingredients held in top inserts have a high turnover rate. **Reminder that salad station inserts must be held in ice bath, ice must be replenished throughout the day, and the ice water slurry must be in contact with the bottoms/sides of inserts. - All freezers were maintaining temperatures of -18C or colder - All hot held food items were measured at 60C or hotter - Proper cooling practices observed at time of inspection - Accurate thermometers available. Temperature records well maintained. - Food storage practices satisfactory - All equipment maintained in sanitary conditions - General sanitation satisfactory - Pest control in place; no signs of pest activity noted at time of inspection.