Fraser Health Authority



INSPECTION REPORT
Health Protection
JFEN-B5FTEN
PREMISES NAME
Avishan		Tel:
Fax:
PREMISES ADDRESS
20433 Douglas Cres
Langley, BC V3A 4B6		INSPECTION DATE
October 11, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Saman Hassan-Nia		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Low (≤15) Total Score = 9
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: Food debris noted on the equipment, shelves and in the fridges.
Corrective Action(s): Thoroughly clean all the floors, shelves and equipment and maintain.
Violation Score: 9

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

All fridges are 4 degrees Celsius or colder.
Freezer is -21 degrees Celsius.
Low temp dishwasher final rinse contained a 100 PPM Chlorine residual at the plate surface.
Liquid soap and paper towel available at sinks. Note: Proper fitting paper towel has been ordered that fits dispensers.
Please address ventilation system so that the plastic can be removed from above canopy.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JFEN-B5FTEN
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