INSPECTION REPORT Health Protection AKAO-ARLQDG

PREMISES NAME Industrial Park Sandwich Works		Tel: (604) 607-1130 Fax:
PREMISES ADDRESS 203 - 26633 Gloucester Way Langley, BC V4W 3S8		INSPECTION DATE September 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jong In Lee		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked chicken strips in steam table registered 42 C at the time of inspection. The chicke was cooked about 1 hour ago. Chili registered 58 C. Corrective Action(s): Do not keep double stainless steel trays in the steam table. Steam must be available to the food tray to keep it hot. Reheat the chicken to 74 C before trannsferring it back to the steam table. Ensure that all items in hot holding are alway kept at or above 60 degrees C. Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Oil spill noticed underneath the cookline and stove. Corrective Action(s): Clean the floor thoroughly to remove all oil and food spills (By Sep. 28, 2017). Violation Score: 3

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

Comments

* All items/boxes etc must be stored at least 6 inches off the floor to allow for easy cleaning underneath. * Temperature and dishwasher sanitizer logs are not up date. Ensure to write down the temps and chlorine concentration every day. * Do not use LA All purpose cleaner to clean stainless steel tables/food contact surfaces. Use only dilute soapy water or other approved cleaner for food contact surface cleaning.Ensure food contact surfaces are rinsed property after cleaning Walk-in cooler below 4 C. Sandwich preparation cooler below 4 C. Hot holding of soups and spring rolls > 60 C. Upright cooler at 3.4 C. Upright freezer below -18 C. Bleach sanitizer in spray bottle tested 100 ppm. Dishwasher final rinse: 100 ppm chlorine at the plate surface. Liquid soap and paper towels available at the hand sinks. General sanitation is satisfactory.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKAO-ARLQDG
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: Cobbs bread: 0 gram trans fat Hidden valley ranch: 0 gram trans fat
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