INSPECTION REPORT Health Protection NTRG-BMRQTU

PREMISES NAME Fraserglen Restaurant		Tel: (604) 859-3477 Fax:
PREMISES ADDRESS 36036 South Parallel Rd Abbotsford, BC V3G 2K4		INSPECTION DATE March 16, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Golf Storey Holdings Ltd		NEXT INSPECTION DATE March 17, 2020
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: High (≥30) Total Score = 35

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large container of fries at room temperature 13C, taken out for lunch hour. Discussed to divide the fries into smaller portions and leave the rest into the cooler. A container of bacon at 18C. Discussed to divide these into smaller portions and leave the rest in the cooler. All items above have been corrected at time of inspection. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher did not meet sanitizing requirement. 0ppm chlorine detected. Discussed that in the meantime while the dishwasher is being repaired, use the two compartment sink for manual dishwashing. 1. Wash with soap and rinse in first sink. 2. Put into 100ppm chlorine solution (5mL for 2.5L water) in second sink, warm water, for 2 minutes. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Ice scoop stored on the counter. Operator rewashed and placed the scoop into a clean container. 2. Spiracha and another sauce and straws stored under the bar sink, where a water stain leak was noted on the top of the cabinet and they were stored next to a bottle of windex. 3. Syrop dispenser containers stored in the furnace room along with cleaning equipment (mops and mop buckets and paint cans on the floor next to it). 4. Potatoes in the chest freezer in back room not covered. 5. Containers in the standing freezer not covered. Corrective Action(s): 1. Corrected at time of inspection. 2. Remove all food items from this cabinet and find alternate storage that is not directely underneath a sink or next to chemicals. Corrected by: today. 3. Rearrange the area so that the foods are not next to the chemicals and cleaning supplies and equipment. Corrected by: today. 4 and 5. Cover the items noted. Corrected by: today. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The following areas require cleaning: -drips found from juice dispenser kept inside the cabinet -bottom area of the cooler in bar area -the sliding door cooler in the kitchen (where the door slides and bottom had food debris) -white standing freezer in back room requires defrosting and cleaning on all areas inside -behind the ice machine some clutter noted (take-out box and other items) Corrective Action(s): Remove debris and clean the areas noted above. Corrected by: 3 days. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwashing not meeting sanitizing requirement. Dishwasher was repaired at time of inspection. Corrective Action(s): Violation Score: 3

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

Comments

-Handwashing station had hot and cold running water, liquid soap and paper towels. -Temperatures checked: coca-cola cooler 4C sliding door cooler 3-4C walk-in cooler 3-4C sliding door cooler (back room) 7-8C (no PHFs observed)*do not store any potentially hazardous foods in here stainless steel cooler -23C chest freezers -20C and -19C New Air cooler 4C efi freezer -18C prep coolers (#1 4C top, 2C bottom, #2 (across from grill) 3C top, 4C bottom) -Hand washing stations in the bathrooms had hot and cold water, paper towels, liquid soap.