INSPECTION REPORT Health Protection MLUO-ARJTDC

PREMISES NAME Fraserglen Restaurant		Tel: (604) 859-3477 Fax:
PREMISES ADDRESS 36036 South Parallel Rd Abbotsford, BC V3G 2K4		INSPECTION DATE September 25, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Golf Storey Holdings Ltd		NEXT INSPECTION DATE September 27, 2017
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 = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chicken breasts were cooked and placed in stainless steel insert (piled high). Corrective Action(s): Chicken breasts were divided in several inserts to cool them down faster in the walk-in cooler. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels were provided in the back hand sink. New automatic paper towel dispenser installed but paper towels would constantly come out of it. Corrective Action(s): Stack of paper towels provided. A different paper towel dispenser to be installed at this hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Tray of turkey was sitting next to containers of bleach and cleaner. Corrective Action(s): Keep foods away from chemicals. Store chemicals in separate area away from from food preparation areas. Violation Score: 3

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

Comments

Health permit valid and posted. Hand sink (cooking area) provided with liquid soap and paper towels. Ensure liquid soap is in a pump-style soap dispenser. Walk-in cooler and upright cooler (in the back) registered 3-4 deg C. Deep freezers were at -18 deg C or colder. Food items were stored off the floor. Dishwasher had chlorine residual of 100 ppm (plate surface). No signs of pests noted at time of inspection. Ensure premises has pest control monitoring in place. Cooking area: Prep line cooler was at 2-3 deg C. Hot holding for soup was at 65 deg C. Bar area: Hand sink provided with liquid soap and paper towels. Coolers were at 4 deg C. Quat sanitizer in spray bottle available at 200 ppm. Operator and cook have Food Safe 1 training. -Discuss FoodSafe 1 - if taken several years ago, then need to re-take FoodSafe 1 (5 year expiry date). Washrooms were in sanitary condition. General sanitation was satisfactory at time of visit. NOTE: Ensure temperature monitoring log is available and up to date Some renovations to be done end of December (3 weeks closed). New light fixtures in the kitchen area, repainting, new stainless steel table to be installed in the cooking area and existing stainless steel table will be installed in the back storage area. Operator to call EHO for re-opening inspection after renovations.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MLUO-ARJTDC
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: Canola oil - 0 trans fat spray oil - 0 trans fat Margarine = .1 trans fat /8 total fat x 100% = 1.25% Other food items checked was less than 5 % 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