INSPECTION REPORT Health Protection ALUI-CXDQLH

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 November 8, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE November 16, 2023
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Some foods in prep cooler inserts were at 10-12 degrees C (various sauces, dressings with egg base, etc) Corrective Action(s): Discard items . Monitor cooler to ensure it an maintain temperature of 40 deg F/4 deg C or less consistently throughout day Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Some rodent droppings observed on floor by chest freezer area Corrective Action(s): 1) Remove droppings and clean areas as mentioned in Code 306 2) Ensure staff are removing droppings whenever they see them. This will help to determine whether droppings are new/old and what the current situation is. Correct by: Immediately Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Some rodent droppings observed in corner where chest freezer is located 2) Debris/buildup observed on floors behind equipment Corrective Action(s): Remove droppings and sanitize area. Ensure floors are regularly cleaned Correct by: Today and ongoing Violation Score: 3

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

Comments

Routine inspection conducted -Handwash stations equipped with liquid soap, paper towels, hot/cold running water -Other than above mentioned line cooler, all other coolers at 4 deg C or less -All freezers at -18 deg C or less Hot holding units at 60 deg C or greater Low temp dishwasher measured 50ppm chlorine at plate surface Chlorine glasswasher measured 50ppm at chlorine -Pest control visits are currently biweekly -FOODSAFE certified staff on site -Quat sanitizer at 200 ppm QUATS **follow up to be conducted for rodent issues/sanitation, and to check on line cooler