INSPECTION REPORT Health Protection AKAO-C68U8P

PREMISES NAME The Raving Gamer Bistro		Tel: (604) 763-4991 Fax:
PREMISES ADDRESS 106 - 5735 203rd St Langley, BC V3A 8A7		INSPECTION DATE August 25, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ken Nishidate		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler located next to the grill registered 8-10 C. Corrective Action(s): Relocate all perishables to a different cooler, Repair or ajdust the cooler so that it maintains 4 C or below (immediately). Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: The operator is canning the following items for sale from the restaurant location- fresh tomatillo salsa, canned carrots, olives, pears, marmelade and plum jam. No food safety plan submitted for canned food items prior to sale. All cans of low acid foods were removed from the shelves. Corrective Action(s): 1. Low acid canned foods e.g. carrots, olives and tomatillo salsa must be tested for pH before sale to the public. pH testing of these products must be conducted through an approved food safety laboratory. A list of accredited food testing labs was shared with the operator. These items can be stored at room temperature only if pH of all ingredients is less than 4.6. ( August 29, 2021). 2. Do not offer any of the products for sale to the public (onsite or offsite) unles the Food Safety Plan is submitted and pH test results are available. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Quats sanitizer at the dispenser tested 100 pm. Corrective Action(s): Adjust or recalibrate the quats dispenser so that it dispenses Quats sanitize at 200 ppm ( ASAP). Violation Score: 3

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

Comments

* Please submit a food safety plan for alll sous vide items. According to the operator, the only sous-vide foods prepared is chicken confit ( cooked at 66.5 Degrees C). Please refer to the BCCDC guidelines on Sous Vide foods for guidance on food safety plan * Ensure to monitor and record temperatures for all coolers, hot held foods as well as dishwasher final rinse. Walk-in cooler below 4 C. Walk-in freezer below -18 C. Line cooler below 4 C. Beer coolers below 4 C. Immersion cooker temperature for cooking chicken confit: 66.5 C. Liquid soap and paper towels available at the hand sinks. Dishwasher final rinse: 73 C at the plate surface. General sanitation is satisfactory.