INSPECTION REPORT Health Protection MUPN-APLUMZ

PREMISES NAME Orrange Kitchen & Bar		Tel: (604) 474-4424 Fax: (604) 474-4425
PREMISES ADDRESS 111 - 1125 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE July 25, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE July 27, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): (1) Two main line cooler temperatures ranged from 11.2C to 15.2C, required temperature is 4C or less. Temperature logs have not been maintained. (2) Garlic butter made with fresh garlic found out at room temperature, staff stated that it had been out at room temperature since 11am (3.5 hours ago). Fresh garlic in/under oil creates a significant risk of botulism Corrective Action(s): (1) Cooler contents sorted through during inspection and all potentially hazardous foods were voluntarily discarded. Have cooler adjusted/repaired and do not use this unit for refrigeration until it is repaired and can consistently maintain 4C (40F) or less. In the mean time, ice baths may be used for any short term food storage in this area but ensure only enough food for the next meal rush is brought out and stored in this area and if there are any leftovers after the rush in the ice bath, they must be discarded. If these two coolers continue to have difficulty maintaining proper temperature, a longer term option may be to use time stamps and discard product after two hour "expiry" has past - consult with undersigned inspector before implementing a system like this. (2) Garlic butter found out at room temperature was voluntarily discarded. If fresh garlic is used in/under oil it can only stay out at room temperature for two hours and then be discarded. Alternatively acidified garlic or powdered garlic may be used and can be stored at room temperature. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bar glass washer had no detectable chlorine sanitizer after being run. Bottle of sanitizer appeared faint in colour indicating that the concentration of the active ingredient in the bottle may have significantly diminished. When unit was primed, bubbles in line were observed going up and down indicating a possible problem with air getting into the line. Corrective Action(s): Adjust/repair unit so that it consistently sanitizes with 50ppm chlorine or another approved sanitizer. Until this unit is repaired, all glasses must be washed in the back dishwasher. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): (1) Bottle of wine found stored in the ice used for customers drinks in the main bar. (2) A staff member's backpack with personal belongings found stored on a rack with cooked bacon cooling on racks below it. Corrective Action(s): (1) Nothing other than clean and sanitized food contact surfaces may touch the ice. Staff removed bottle during inspection (2) Ensure staff keep all their belongings in an area that is away from food to prevent cross contamination. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a significant grease build up under and between equipment in the main line area. Corrective Action(s): Pull out and clean under and between all of these areas removing all food, debris and grease. Due: 1 week. Violation Score: 9

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

Comments

Other observations: √ Walk in coolers ≤4°C(40F), Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm and bottles were labelled √ Low temperature dishwasher in main kitchen at 50ppm √ No signs of pest infestation noted √ Infrared thermometer present for monitoring √ Staff with FoodSafe present