INSPECTION REPORT Health Protection MBEK-B6YVGB

PREMISES NAME Montana's Cookhouse #3079		Tel: (604) 542-5230 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE November 29, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kevin White		NEXT INSPECTION DATE December 13, 2018
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: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of six baked potatoes was stored at room temperature. It was stated by kitchen employee that potatoes had been at room temperature for approximately 2 hours. Internal temperature of potatoes was measured at 21 degrees C. Corrective Action(s): Above-noted potatoes were discarded by management at time of inspection. Ensure that potentially hazardous foods are not stored between 4 degrees C and 60 degrees C in order to limit the growth of potential pathogens, which may not be destroyed by reheating. If potentially hazardous food items are to be prepared or portioned, keep these food items under temperature control until staff are ready to prepare / portion these foods. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of three buckets of quaternary ammonium compounds (quats) sanitizer measured at approximately 50 to 100 ppm quats. Corrective Action(s): Quaternary ammonium compounds (quats) sanitizer was changed at time of inspection and measured 200 ppm. Ensure that sanitizer is changed as often as needed to maintain concentrations required for effective sanitizing of food contact surfaces (e.g. 200 ppm quats). Test strips are available on site. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station located to right side of cook line lacked paper towels at time of inspection. Corrective Action(s): Paper towels supplied for this hand washing station at time of inspection. Ensure that all hand washing stations are supplied with hot and cold running water, liquid hand soap, and single use paper towels at all times to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Coating on blades of Oasis Islands Orginal unit is chipped in multiple areas. Photos taken. Corrective Action(s): Ensure food contact surfaces are smooth, non-absorbent, easy to clean, and suitable for their intended purposes. Provide new blades for this unit as coating from existing blades may potentially break off and potentially contaminate beverages. Date to be corrected by: December 13, 2018. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pooling liquid was observed at the bottom interior of the following coolers: 1. Pantry cooler (left line preparation cooler) 2. Expo cooler No food stored in areas affected by pooling liquid. Corrective Action(s): Ensure liquid is removed from above-noted areas. Have coolers serviced as necessary to prevent the accumulation of liquid at the bottom interior of cooler units. Date to be corrected by: November 6, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding units internal food temperatures at 60 degrees C or more - Raw and ready-to-eat foods properly organized, food is stored off the floor - Cold holding units equipped with thermometers. Probe thermometers available on site for internal temperature checks. - Low temperature dishwasher was measured at 42 degrees C and 100 ppm chlorine in rinse residual at utensil surface. Test strips available. - Bar glass washer was measured at 25 ppm iodine in rinse residual - Utensils and equipment observed to be stored in sanitary condition - Chemicals are stored in a separate area away from food - Staff personal items are stored in a separate area away from food - Daily sanitation and temperature logs maintained - No signs of pest activity observed at time of inspection - Staff washrooms maintained in general clean condition - FOODSAFE requirements met at time of inspection (certificate produced for verification expires in 2020) Note: Reminder to ensure that hard-to-reach areas are being routinely cleaned. Minor dust accumulation was observed in some areas of kitchen ceiling and a small amount of grease was observed on one edge of ventilation hood. Ensure these areas are properly cleaned.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-B6YVGB
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. Partial 12/27/2018 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: Audited items: Cara Chocolate Chip Dough - 0.1/11 = 0.9% TF Cara 100% Canola Oil - 0% TF Ensure that nutritional documentation is kept on site for the following items: Cara Garlic Spread Cara Chocolate Chip Cookie Dough Annettes 24 Plain Mini Donuts
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