INSPECTION REPORT Health Protection RBYS-CN5V3N

PREMISES NAME No 3 Rd Station Triple O's		Tel: (604) 321-6631 Fax:
PREMISES ADDRESS 39800 No 3 Rd Abbotsford, BC V3G 2R6		INSPECTION DATE January 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lindsay Reimer		NEXT INSPECTION DATE January 19, 2023
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observed equipment not properly washed and sanitizer; low temperature chemical dishwasher (chlorine) registering 0ppm. Corrective Action(s): Ensure that dishwasher is repaired to allow for a concentration of a minimum of 50ppm for proper sanitization of equipment/utensils. As a temporary measure 2 compartment sink to be used - wash/rinse in first compartment, followed by equipment submerged in sanitizer solution in second compartment and allow to air dry. Correct by: Immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed equipment not in good working order; low temperature chemical dishwasher registering at 0ppm. Corrective Action(s): Ensure that equipment is in working order; repair dishwasher to ensure a minium concentration of 50ppm. Violation Score: 3

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

Comments

Routine Inspection Completed. Permit posted and up to date. Food Safe Certified staff present during operation. Hand washing sinks adequately supplied. QUATs solution in sanitizer buckets at 200ppm. 2 Compartment sink with QUATs dispenser available and solution at 200ppm. Walk-in cooler at 4C or below. Front coolers at 4C or below. Under oven coolers at 4C or below. Walk-in freezer at -18C or below. Fries Prep freezer at -14C. Hot holding of beef and gravy at 60C or above. Temperature logs maintained and available. Food covered and stored off the ground. Employees in uniform with hair tied back/covered. No pest issues noted during inspection. Note: A deep fryer in need of repair - ensure that this is resolved.