INSPECTION REPORT Health Protection PKUR-CR3SLE

PREMISES NAME Fishin' Chips		Tel: (604) 385-9936 Fax:
PREMISES ADDRESS 1310 Johnston Rd White Rock, BC V4B 7Z2		INSPECTION DATE April 20, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Kultar Dhaliwal		NEXT INSPECTION DATE April 27, 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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Ambient air temperature of insert cooler containing raw fish registered at 10 degree C. Internal temperature of raw fish ready to be cooked registered at 8 degree C. Corrective Action(s): Operator was instructed to move raw fish into a working cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher registered at 0 ppm chlorine during the final rinse. Corrective Action(s): Dishwasher registered at 50 ppm chlorine and 49.3 degree C after priming. Ensure that dishwasher is always registering at least 50 ppm chlorine at all times. Verify daily by using test strips and document. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ambient air temperature of insert cooler was 10 degree C. Corrective Action(s): Adjust temperature or service cooler so that it is at 4 C or below. Violation Score: 3

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

Comments

All coolers (except for one insert cooler - see above) maintained a temperature of 4 degree C or less. All freezers maintained a temperature of -18 degree C or less Low temp dishwasher available (see above) All hand sinks supplied with hot and cold water, liquid soap, and paper towels Sanitizer bottles available in the front and back areas. QUAT sanitizer registered at 200 ppm. Chemicals stored separately Pest control measures in place. Back exterior door in kitchen was closed at time of inspection FOODSAFE Level 1 or equivalent requirement met at the time of inspection Fraser Health permit posted Food organized and stored above ground in dry storage. Ensure that equipment is cleaned regularly to prevent grease build up.