INSPECTION REPORT Health Protection DWAG-CDNU3F

PREMISES NAME Red Rose Restaurant		Tel: (604) 535-5542 Fax:
PREMISES ADDRESS 102 - 2381 King George Blvd Surrey, BC V4A 5A4		INSPECTION DATE April 20, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mukhtiar Singh Thind		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Accumulation of food debris observed on the potato presser. Corrective Action(s): Staff cleaned and sanitized the potato presser. Ensure any food equipment is cleaned and sanitized immediately after use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer bucket in the kitchen measured at 50 ppm. At least 100-200 ppm is required to properly sanitize food contact surfaces. Corrective Action(s): Operator increased the bleach sanitizer concentration to 100 ppm. Clean and sanitize food contact surfaces in the kitchen. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: - Coolers (walk-in, beer, sandwich) maintained at 4C or less. - Walk-in and stand-up freezer functional. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 71C at plate level after 3 runs. Dishwasher can consistent reach 71C at plate level when the water temperature gauge reached "72C". Recommend to have a technician verify the temperature. - Food products covered during storage. - Food products stored off the ground. - Foodsafe requirement met at the time. - Temperature records sporadically maintained. - No pest activities observed at the time. *Signature not required due to Covid19.