INSPECTION REPORT Health Protection KSTE-B9CT3L

PREMISES NAME Milestones Grill & Bar		Tel: (604) 552 7983 Fax:
PREMISES ADDRESS 2745 Barnet Hwy Coquitlam, BC V3E 1K9		INSPECTION DATE February 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Surinder Brar		NEXT INSPECTION DATE 6 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 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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation #1: The quats dispenser is dispensing quats solution at a high temperature (~92F) when it should be maximum 75F. The quats dispenser also appears to be dispensing at a lower concentration (~150 ppm) than is required (200 ppm) = borderline violation **Date to be corrected by: TODAY** Observation #2: In the salad station, one cooler drawer is missing a piece (top strip?) and some debris is accumulating here. Operator says that a part has been ordered. Clean this area immediately. **Date to be corrected by: February 20, 2019** Corrective Action(s): Corrective Action #1: Until unit is sufficiently repaired, manually mix quats solution according to the manufacturer's instructions and check concentration with test strips. Corrective Action #2: Replace the part of the drawer that is missing Violation Score: 3

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

Comments

General Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel High temperature dishwasher reached 76C at the plate level upon final rinse cycle (min/max probe thermometer); manifold showed 90C + Glasswasher had 12.5 ppm iodine sanitizer residual at the glass level; test strips available All coolers operating at </=4C; freezers operating at </= -18C; thermometers inside Hot-holding foods at >/= 60C Salad bowls and other in-use utensils are washed and sanitized every 4 hours Knowledgeable management staff present Cloths soak in quats sanitizer buckets; solution changed every 2 hours No signs of pests observed; pest control boxes throughout; UV fly-lights in-effect No broken equipment/utensils observed Ice machine free of mould and rust; scoop stored separately. Juice stored separately at bar ice. General sanitation is good Temperature records for coolers/freezers and dishwasher are maintained FoodSafe certified staff present (Note: FoodSafe certificates expire every 5 years from now on. Those with FoodSafe certificates without expiry dates have officially expired January 2019 Ventilation fume hood free of grease/dust; light bulbs working Foods stored 6" off the ground, covered and labelled with FIFO *Note: Always store raw proteins below ready-to-eat foods

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KSTE-B9CT3L
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: 0.1 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