INSPECTION REPORT Health Protection BWOI-C4XRL6

PREMISES NAME Kitchen on the Ridge		Tel: (604) 463-8105 Fax:
PREMISES ADDRESS 22375 Lougheed Hwy Maple Ridge, BC V2X 2T3		INSPECTION DATE July 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wei Guan Chen		NEXT INSPECTION DATE July 20, 2021
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 Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Wire rack shelving in glass cooler observed with food spillage build up Corrective Action(s): Clean as directed Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Final sanitizing rinse not reaching a minimum of 71c (At plate level) Corrective Action(s): Contact technician for repair and carry out 3 compartment sink method as discussed. Bleach present on site. Add approximately a cap of per gallon of water and soak for 2 minutes then air dry. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Underside of lid adjacent to the 3 compartment sink observed to be damaged Corrective Action(s): Replace lid or freezer unit as discussed. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Gas Burner unit observed with excessive grease and food debris build up. Handles on sandwich unit require cleaning Corrective Action(s): Clean as directed Handles on all refrigeration unit must be cleaned and sanitized daily Violation Score: 9

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

Comments

New on demand tankless hot water supply installed All cold holding equipment cold holding at <4c *Start recording your daily monitoring logs as discussed *Start dating your food items inside the walk in cooler as to when they were made.