INSPECTION REPORT Health Protection LQUN-CTNRA9

PREMISES NAME Intermissions		Tel: (604) 460-1531 Fax: (604) 460-1536
PREMISES ADDRESS 11435 Bonson Rd Pitt Meadows, BC V3Y 2S3		INSPECTION DATE July 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sandra Boogaards		NEXT INSPECTION DATE 12 Months
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 = 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: The exhaust hood and vent, above the oven, has accumulated grease and dust on it. Dust could fall into food, and/or the accumulated grease and dust creates a fire hazard. Corrective Action(s): Immediately schedule a professional exhaust company to clean the hood and vent pipe. Ensure the exhaust hood is cleaned and serviced by a professional company on a regular schedule. Regular cleaning by staff, shall be done of reachable areas, in-between professional cleanings. Use a commerical degreaser to do this. **Correction date: Sept. 30/23** Violation Score: 3

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

Comments

A routine inspection was completed: - Coolers 4C or colder; freezers -20C; hot holding unit 60C; and thermometers present. - Handwashing sink stocked with liquid soap, paper towels, and running hot and cold water. - Quats sanitizer in spray bottles had strength of 200ppm. - 3-comp sink present for dishwashing. Quats sanitizer in 3rd sink had strength between 200-400ppm. - All foods stored in food grade containers; covered; labelled; date coded; foods stored in groups; and foods stored 6" off the floor on shelves and racks. - No expired foods in use or for sale. FIFO rules being followed. - Valid, FoodSafe certified staff present. - General sanitation level is good. Premises is organized, uncluttered and clean. Staff are doing a great job. - No signs of pests. A pest monitoring program is in place, tin boxes observed. - All surfaces are in good working order, durable, sealed and cleanable.