INSPECTION REPORT Health Protection KSTE-B6BPNZ

PREMISES NAME Big Dog Deli (Maple Ridge)		Tel: (604) 467-2883 Fax:
PREMISES ADDRESS 23588 Jim Robson Way Maple Ridge, BC V2X 1B8		INSPECTION DATE November 8, 2018	TIME SPENT 0.88 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 15, 2018
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Coffee milks and hot dog weiners stored in cooler at 9C. Staff moved these items to a working cooler operating at 4C. Corrective Action(s): Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dirty utensils observed left out overnight on countertops. All utensils must be washed and SANITIZED at the end of the day and stored in a place in which they are protected from contamination. [Date to be corrected: Immediately] Corrective Action(s): Wash and sanitize the utensils left out out on the countertops. Begin implementing this practice. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fridge ambient temperature was 6.9C. Temperature checks by staff for month of November show a range from 7-9C. Fridge temperature must be maintained at </= 4C to prevent the growth of pathogens and/or their toxins in potentially hazardous foods. [Date to be corrected: Thursday, November 15, 2018] Corrective Action(s): Repair the fridge. Ensure that staff take corrective action when a cooler temperature rises above 4C. Violation Score: 3

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

Comments

General Comments All (other) coolers maintained at </= 4C All freezers maintained at </= -18C No hot-holding at time of inspection Valid permit posted Handsink was equipped with hot and cold running water, liquid soap and paper towel Two-compartment sink on-site (no dishwasher). Not in-use at time of inspection. *Reminder: 2-compartment washing: (1) First sink with detergent and warm water (2) Rinse with warm water (3) Soak dishes in second sink containing sanitizer for 2 minutes (or manufacturer's instructions) (4) Air dry (5) Store in clean location Zep F-12167 disinfectant is available on-site for sanitizing utensils and food contact surfaces. There is no evidence that this disinfectant is being used regularly. As well, this disinfectant is not recommended as it is industrial strength and requires appropriate dilution. *Consider unscented chlorine bleach instead. To sanitize food-contact surfaces and utensils, a 100 ppm solution of chlorine bleach is required: 1/2 tsp in 1 L of water. Obtain chlorine test strips and keep on site for staff to routinely check the concentration. Temperature logs available for review

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KSTE-B6BPNZ
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: 0.1 hour Specific comments:
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