INSPECTION REPORT Health Protection 244557

PREMISES NAME Milestones Restaurants		Tel: (604) 580-0600 Fax: (604) 577-1549
PREMISES ADDRESS 1002 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE May 8, 2018	TIME SPENT 4 hours
OPERATOR (Person in Charge) Kent M		NEXT INSPECTION DATE May 11, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chopped giner and garlic in container stored on prep tables measured at 10C. Corrective Action: Containers were placed on ice at time of inspection Potentially hazardous food items must be stored at 4C or below to prevent pathogen growth or toxin production. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Potato slicer had visible debris build-up. Corrective Action: Slicer was washed at time of inspection. All food equipment and food contact surfaces must be washed and sanitized after use to prevent pathogen growth and toxin production Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Chopped tomatoes in container stored underneath plastic bin of raw beef patties. Corrective Action: All ready to eat items must be stored above raw meat and eggs to prevent contamination to food items Tomatoes were moved at time of inspection (2) Small bowl was being stored inside container of sauce in prep cooler. Corrective Action: Bowl was removed at time of inspection Scoops / bowls must not be stored inside food containers to prevent contamination of food items (3) Both walkin cooler fans had visible dust build-up on screens. Corrective Action: Fans must be washed and sanitized to prevent contamination of food products. Ensure staff are regularly monitoring cooler fans. (4) Cell phone use by staff in food prep areas observed at time of inspection Corrective Action: Disucss cell phone usage with staff. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Dead mouse observed in tin mouse trap by service elevator Fruit flies visible throughout facility Corrective Action: Pest control is in place. Consult with pest management company to prevent further infestation. Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door near service elevator has spaces larger than 1/4" along bottom edge. Corrective Action: Place weather stripping along bottom edge to prevent the entrance of pests to facility to prevent further infestation. Re-cap all liquor bottles at bar station to prevent fruit fly access. Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: (1) Hood Fans had visible grease and debris build-up Corrective Action: Hood fans must be cleaned regularly to prevent contamination of food items and to maintain sanitary conditions of facility (2) Prep Line coolers had visible food spillage and debris build-up Corrective Action: Coolers must be washed / sanitized and monitored for sanitation to prevent contamination of food items. (3) Back storage area for dishes has visible debris in bins and on/around equipment. Corrective Action: This area needs to be reorganized and equipment / dishware needs to be washed and sanitized. Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Tin foil used to cover racks for storing fying pans. Corrective Action: Remove foil and wash & sanitize racks. Tin foil is not a durable food contact surfaces and cannot be properly washed and sanitized. Date to be Corrected by: Immediate Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: (1) Dishwasher has a leak on the dirty dish entrance end. Corrective Action: Have dishwasher maintenanced to ensure that is is functioning properly as this is the facilities main method / equipment for washing and sanitizing equipment & dishware (2) Pot Sprayer at back prpe sink has faulty spring mechanism and sprayer does not fully stop spraying. Corrective Action: Have sprayer repaired or replaced so that is functions properly and to prevent further damages to equipment. Date to be Corrected by: May 22, 2018 (3) Soap pump at back handsink was not functioning properly Staff were able to use other handsink nearby. Corrective Action: Repair / Replace broken soap pumps so staff can properly wash their hands and so all handsinks are available for use. Date to be Corrected by: May 11, 2018 Corrective Action(s):

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

Comments

Observations Handsinks / Washroom facilities had hot/cold running water, single-use paper towels and liquid soap (see exception above) Quat Sanitizer in labelled buckets measured at 200ppm - cloths stored in buckets Quat Dispenser measured between 200-400ppm High-temperature dish washer measured at 75C at plate level after final rinse. All coolers (walk-in and prep) measured at 4C or below. Walk-in freezer and stand freezer measured at -18C or below. Ice machine and scoop in sanitary condition Bar glass washer measured at 100ppm chlorine sanitizer All coolers and freezers had thermometers Staff have probe thermometers for prep line cooking Cooking, cooling and reheating procedures were reviewed All prep sinks and dishwash area had sink plugs. Raw meat and eggs stored separately from ready to eat products (see exception above) Dirty laundry is stored away from clean and food items. Hot-holding of sauces / gravy measured at 60C or above. Manager has valid food safe training Permit posted. Pest control is in place for facility and professional service is in place.