Fraser Health Authority



INSPECTION REPORT
Health Protection
BWOI-B8XSSF
PREMISES NAME
Kitchen on the Ridge		Tel: (604) 463-8105
Fax:
PREMISES ADDRESS
22375 Lougheed Hwy
Maple Ridge, BC V2X 2T3		INSPECTION DATE
January 31, 2019		TIME SPENT
0.8 hours
OPERATOR (Person in Charge)
Wei Guan Chen		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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
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: Handles to sandwich coolers/storage coolers require cleaning. These are to be cleaned daily
Rearrange storage in back of premises to allow ease of cleaning.
Corrective Action(s):
Violation Score: 3

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

Operator has taken refresher course for food safe level 1.
Dishwasher at 75c (At plate level)
All cold holding equipment cold holding at <4c
Freezer at <-18c
Monitoring logs being mantained

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: BWOI-B8XSSF
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