INSPECTION REPORT Health Protection JELR-B8FW2Q

PREMISES NAME Five Restaurant		Tel: (604) 538-8153 Fax: (604) 538-8117
PREMISES ADDRESS 15047 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE January 15, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ghassan "Gus" Rachid		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Coolers (walk in, salad prep, line prep, dessert prep, and bar used for milk storage) are at 4 C or colder - good. Temperature records for coolers are being kept and are up to date - good. No hot holding today (no steam table). Hot foods (sauces) are being cooled in the prep sink in an ice water bath - good. Reviewed menu wit operator. Eggs: Recommend that you use liquid pasteurized egg yolk for menu items with eggs that are not cooked (Hollandais sauce). Discard after 2 hours if not kept above 60 C or below 4 C. Batter: Is made in small volumes to be used over a short time (2 hours) - good. Store on ice as well or discard after 2 hours. Produce that is not labelled as ready-to-use, is washed on site. Expiry date is also being followed. Spring mix and spinach are triple washed. Oysters - tags are being kept for 90 days and raw oyster warning is on the menu. Live aquarium - filter is being changed today. Reviewed maintenance. Utensils stored on line in ice water - change water every 30 minutes so it is clean and cold. Separate tongs are used for raw food and cooked food - good. Quats sanitizer - is being used in labelled spray bottles. If used on any direct food contact surfaces, follow directions on label (3.64 mL in 1 litre of water) for dilution to obtain a 200ppm concentration (today 400ppm is too high and requires a potable water rinse on direct food contact surfaces). Bleach is also available to use as a sanitizer (use 1 tsp domestic bleach in 1 litre of water to obtain 100-200ppm). Commercial dishwasher has a final sanitizing rinse (50ppm chlorine detected after final rinse. Check Food Safe certificates. Note that certificates obtained before 2013 have now expired. Newer certificates expire after 5 years. Refresher course can be found on the www.foodsafe.ca website. No evidence of pests - good. Reviewed monitoring program.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B8FW2Q
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Desserts made on-site. Butter is used (exempt).
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment