INSPECTION REPORT Health Protection MLUO-CW2PRC

PREMISES NAME Tony's Place		Tel: (604) 850-9288 Fax:
PREMISES ADDRESS 101 - 31120 Peardonville Rd Abbotsford, BC V2T 6K7		INSPECTION DATE September 25, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoop found directly stored inside ice well with ice. 2. Missing light covers in the dry storage area. Corrective Action(s): 1. Keep ice scoop in a clean and sanitized container. Ice school washed and placed in clean insert. 2. Install light covers on lighting or provide info that lights installed are shatter-proof. Violation Score: 9

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

Comments

Paper based inspection Report #252705: health permit valid and posted visibly hand sinks accessible, properly working and stocked with liquid soap and paper towels; hot & cold running water available chemicals stored away from food preparation and food storage area no signs of pests noted at time of visit; pest control in place back door open but screen door installed garbage areas and dumpster in sanitary condition temperature control/food storage: *walk-in cooler registered at 2-3 deg C *other coolers maintaining 3-4 deg C *freezers at -18 deg C *hot holding for gravy, soup above 60 deg C (70-74 deg C internal) temperature log available and up to date *foods in the walk-in cooler covered and stored on shelves *foods and food-related items in dry storage area properly kept *pest proof containers used for bulk items (flour, etc.) cleaning/ sanitizing: *sanitizer used for food contact surfaces - QUATS quats solution measured 200 - 300 ppm chemical test strips available *mechanical low temperature dishwasher had 50-100 ppm chlorine concentration *dining area/kitchen area - general sanitation satisfactory *staff washroom clean and well-stocked staff hygiene: *clean uniforms and hairnets used by kitchen staff *aware of proper hand washing procedures