INSPECTION REPORT Health Protection FEMI-CEST2N

PREMISES NAME C-Lovers Fish & Chips (Lougheed Hwy)		Tel: (604) 464-3661 Fax:
PREMISES ADDRESS 34 - 2991 Lougheed Hwy Coquitlam, BC V3B 6J6		INSPECTION DATE May 26, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Noted degrease and sanitizer spray bottles without label in kitchen. Corrective Action(s): Ensure to label any chemical that are stored in non-chemical container. Done at time of inspection. Violation Score: 3

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

Comments

General: -General sanitation was good. -Hand wash stations had hot and cold running water, paper towels and liquid soap. - Temp of High temperature dishwasher at Plate >77 oC . -Sanitizer Sprayer in kitchen >200 ppm , server station uses hydrogen peroxide sanitizer for dining table and chairs -Exhaust ventilation hood is ok. -Manager and Assistant manager has foodsafe certificate ensure enough staff with valid FS certificate present on site. valid Foodsafe Certificates. -No evidence of pests noted at time of inspection. -Staff hair was tied back and wear clean aprons. Temperatures: All coolers were below 4C. (Walk-in cooler, server cooler, fish cooler, salad cooler) Walk-in freezer at -21C. Hot holding temp >60 oC Discussed: - Deep cleaning for hard to reach areas ( under shelving units in dry storage room , under and behind cooking/deep fryers in kitchen) is required. -Ice machine: cleaning the machine and under the main plates : ensure it is fully cleaned and sanitized (including the lid) -Ensure to keep record of temp monitoring of coolers , hot holding (twice daily) /dishwasher (once daily) on site. -Ensure to keep the back door closed to prevent pest entry.