INSPECTION REPORT Health Protection VCHN-AXNPYX

PREMISES NAME Hadi's Restaurant		Tel: (604) 946-5144 Fax:
PREMISES ADDRESS 31 - 7621 Vantage Way Delta, BC V4G 1A6		INSPECTION DATE April 9, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 11, 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: High (≥30) Total Score = 49

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad ingredients (cut tomatoes, lettuce, and cut cucumbers) being prepared at time of inspection. Operator then proceeded to store at room temperature for upcoming lunch rush. Corrective Action(s): Ensure all cold potentially hazardous are stored/displayed at or below 4 degrees C. Store salad ingredients such as cut tomatoes, lettuce, cut cucumbers and any other cut fruits/vegetables at or below 4 degrees C. Instructed operator to use ice bath. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - At the time of inspection high temperature dishwasher final rinse temperatures 67, 64, 65, and 68 degrees C. After 30 minutes final rinse temperature observed to be 73 and 76 degrees C. The rinse temperature gauge observed to be 38 to 42 degrees C. - Bleach sanitizer for sanitizing food contact surfaces at time of inspection well over 200ppm. Corrective Action(s): - Prior to running high temperature dishwasher gauge must read over 80 degrees C to achieve at or above 71 degrees C at the plate surface. - Ensure a 100ppm bleach sanitizer solution is available for use at all times. Dilute 1oz of regular unscented bleach to 1 gallon of water. Violation Score: 25

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: The following observations made in the walk in cooler: - Light cover missing for light fixture in the walk in cooler. - Food stored on the floor inside the walk in cooler. - Some foods left uncovered in the walk in cooler. - Trays of raw shell eggs observed stored above ready to eat foods in the walk in cooler. Corrective Action(s): Food must be protected from contamination at all times. Provide a light cover for the light fixture. Store all food at least 6" off the floor, cover foods to protect from contamination, and store all raw potentially hazardous foods below/away from ready to eat foods/vegetables. Correct immediately. Violation Score: 9 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Large freezer across from shelving unit at approximately -9 degrees C with heavy ice buildup. Freezer next to deli slicer at approximately -10 degrees C. Cover section damaged. Corrective Action(s): Go through all freezers and defrost as required. This is a recurring issue. Correct by April 16, 2018. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspection high temperature dishwasher final rinse temperatures 67, 64, 65, and 68 degrees C. After 30 minutes final rinse temperature observed to be 73 and 76 degrees C. The rinse temperature gauge observed to be 38 to 42 degrees C. Corrective Action(s): Have the high temperature dishwasher serviced and ensure final rinse temperature is 82 degrees C at the gauge and at or above 71 degrees C at the plate level. Service the gauges so that an accurate temperature is displayed. Correct immediately. Violation Score: 9

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

Comments

Call your district environmental health officer once the high temperature dishwasher has been serviced.