INSPECTION REPORT Health Protection MLOO-BR9QEY

PREMISES NAME Courtyard Cafe		Tel: (604) 796-5555 Fax: (604) 796-3731
PREMISES ADDRESS 190 Lillooet Ave Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE July 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mudassir mokhdomi		NEXT INSPECTION DATE July 20, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods (sauces, peeled potatoes, etc.) were stored in the left side prep cooler at ≤ 15°C/59°F. Corrective Action(s): Move all these foods to an alternate cooler capable of maintaining ≤ 4°C/40°F. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): General cleaner was being used as a sanitizer for food contact surfaces. Corrective Action(s): Prepare 100-200 ppm bleach sanitizer by mixing 2.5 mL of unscented household bleach per 1L of water. Ensure all food contact surfaces are sanitized regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of food debris observed underneath and behind all kitchen equipment. Corrective Action(s): Clean these areas. Ensure cleaning is done regularly to avoid accumulation of food debris. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Left side prep cooler in the kitchen is unable to maintain ≤ 4°C/40°F. Temperatures measured approximately 15°C/59°F. Corrective Action(s): Repair this cooler so it is able to maintain temperatures ≤ 4°C/40°F. Do not store any potentially hazardous foods (meat, dairy, chopped vegetables) in this cooler until it is able to maintain those temperatures. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer in left prep cooler appears to be broken. Corrective Action(s): Replace thermometer. Ensure all coolers and freezers are equipped with accurate thermometers. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # JPAK-BGLRRX of Oct-03-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Hand washing station in the back kitchen near ice machine is missing soap and paper towel Correction: Required operator to stock liquid soap and paper towel at hand washing stations and have them available at all times. Date to be corrected by: Immediately

Comments

- Hand washing station is equipped with hot and cold running water, liquid soap, and paper towels - Coolers (walk-in, right side prep, servery) are ≤ 4°C/40°F - Freezers (stand-up, chest) are ≤ -18°C/0°F - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - Bleach is available for preparing sanitizer - Dry storage is maintained - Ice machine is not in use - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Maintain temperature logs for all coolers and freezers and dishwasher logs at least daily. Log template provided. The following items require attention. As per the Provincial Health Officer's Order, you must: - Arrange seating areas so they are spaced 2m apart - Implement markers that show where people must stand when lining up for the buffet station - Ensure hand sanitizer (60% alcohol) is available at the buffet station - Put up signs at the buffet station reminding patrons to use hand sanitizer and to maintain 2m physical distancing - Implement a written COVID-19 Safety Plan and ensure it is available on site. Template provided.