INSPECTION REPORT Health Protection JKWK-CECTW6

PREMISES NAME Brodeur's Bistro		Tel: (604) 746-5900 Fax:
PREMISES ADDRESS 101 - 3550 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE May 12, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Peter Warkentin		NEXT INSPECTION DATE 4 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Water splash and spill observed around thawing food with cold running water in prep sink. The splashing water can result in cross contamination in preparation area. 2. Containers of brine for food observed stored on the floor under the hand sink. The floor and area under the sink is contaminated. Do not store food on/in these areas. Corrective Action(s): 1. Careful not to splash water when thawing with cold running water. Wash and sanitize prep counter where spill occurred. 2. Always store food product and equipment on dedicated shelving at least 15 cm off the floor. Correction for above items required today. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Bar dishwasher is leaking into adjacent hall and carpet. Repair required. 2. One of the staff washroom hand washing sink needs repair. The facet only produces a little amount of water. Repair required. Corrective Action(s): Repair units noted above. If hand sink stops working, do not use staff washroom and use secondary staff washroom. Repair required in 1 week. Violation Score: 3

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

Comments

Premise in general is sanitary. Hot and cold water available. Dedicated hand sinks with liquid soap and paper towels available. Staff demonstrate good personal hygiene and sanitary hand washing. Washrooms are sanitary with fully stocked hand sinks. Food is from an approved source. Coolers are at 4C and below. Freezers are at -18C and below. Hot holding units are at 60C and above. Prepared food are labelled and time/date stamped. Food stored in food grade containers and covers. Fresh condiments are suspended in ice to be used up in less than 2 hours, ie creamers and sliced lemons. Food dispensing units are sanitary. Ice machines are sanitary with dedicated hand scoop. Only one in use at the time of inspection. Temperature holding is adequate and in use with accurate thermometers and logs. Take out containers and utensils are sanitary. Quat sanitizer in use at 200 ppm in spray bottles. Dishwasher final rinse at 100 ppm chlorine at the plate. Glass washer final rinse at 50 to 100 ppm chorine at the plate. Rinse temperature at 50C. Chemical test strips and logs available. Recommendation: some Quat sanitizer spray bottles labels have peeled off. Ensure to re-label sanitizer bottles as needed. Pest control monitoring and prevention program in place. No signs of pests at the time of inspection. Valid Permit posted at front greeting area.