INSPECTION REPORT Health Protection LKIM-ASFMZH

PREMISES NAME Milestones Restaurants		Tel: (604) 580-0600 Fax: (604) 577-1549
PREMISES ADDRESS 1002 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE October 24, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kent M		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required in the following places: - Floor (ensure janitorial staff are cleaning all hard to reach areas of floor) - Meat and vegetable slicer - CORRECTED DURING INSPECTION - Floor under pan / utensil storage racks - Utensil storage containers of pan / utensil storage racks . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - CONTINUE TO MAINTAIN THIS EXCEPTIONAL LEVEL OF SANITATION!! - No evidence of pests - Pest control program in place - all traps empty and an abundant number of traps - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 degrees Celsius (75.9 degrees Celsius) at the dish - Glasswasher achieving final sanitizing rinse of greater than or equal to 50ppm Chlorine rinse at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Sushi rice at pH of less than 4.5 - Tongs stored at temperatures of greater than 60 degrees Celsius and less than 4 degrees Celsius "on ice" (ensure to change ice frequently) - Staff observed to demonstrate good hygiene practices (handwashing, hair contained, clean uniforms, etc.)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-ASFMZH
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: 0.25 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