INSPECTION REPORT Health Protection CPAK-AEWS2Y

PREMISES NAME Co 2 Go Bistro		Tel: (604) 510-4865 Fax:
PREMISES ADDRESS 106 - 19289 Langley Bypass Surrey, BC V3S 6K1		INSPECTION DATE October 19, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Noi Soudarack		NEXT INSPECTION DATE 5 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 = 0

Critical Hazards: There are no critical hazards.

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 conducted: -Handwash stations adequately supplied. -Refrigeration temperatures satisfactory. Hot-holding (i.e. donair machine/rice cooker) not in use at this time. -Temperature monitoring system in place. Records kept until the end of September. -General food storage practice satisfactory. Install light fixture in the dry storage area. -100-200ppm chlorine solution available in a labelled spray bottle. NOTE: Discussed about using orange 'natural sanitizer' for disinfection of surfaces. Ensure to continue to use chlorine based sanitizer for all food prep surfaces. -Ventilation canopy hood maintained in sanitary condition. Recently serviced but no sticker. -High temperature dishwasher achieved 74.6'C at the plate level after final rinse. -No evidence of pest activity observed at this time. Washroom handsink satisfactory. -General maintenance and sanitation satisfactory at this time. However, sanitation level can be improved by cleaning hard to reach areas on a more regular basis. NOTE: Discussed about thawing procedures. Frozen chickens should not be soaked in warm water for thawing, but always in cold water or in cooler. NOTE: Do not use cardboards to absorb oil from deep frying station and line shelves, as these cannot be washed/sanitized. Obtain rubber mats if required. {;ease contact the health inspector for any questions or concerns. Inspection report to be mailed.