INSPECTION REPORT Health Protection BCUD-BKSV54

PREMISES NAME Red Rose Restaurant		Tel: (604) 591-8850 Fax:
PREMISES ADDRESS 6914 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE January 13, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mike Thind		NEXT INSPECTION DATE 1 Month
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: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer found with built up food debris on sharpener (top) and below blade Corrective Action(s): After each use this machine must be pulled apart, washed, rinsed, and sanitized. Never let food debris dry on. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Buffet table has been added without prior health approval Corrective Action(s): Submit your food safety plans (email ok) before you recommence your buffet table. Menu changes, service changes, etc must not be done without health approval. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Unknown chemical found in "sanitizer" spray bottle at front. Corrective Action(s): Replaced with chlorine (bleach) sanitizer at time of inspection. Violation Score: 3

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

Comments

Note: and change of ownership, menu, or services requires health approval. Change of ownership would require a full application package which can be found on the Fraser Health website Hand sinks supplied with liquid soap, paper towels, hot/cold running water Front dessert cooler 1C Walk in cooler 2C Prep cooler 4C **Make sure lids are used on inserts to keep the food items cold Chest freezer -18C Walk in freezer -17C Bleach sanitizer in refilled spray bottles 100-200ppm Dishwasher rinse water found at 50ppm Test strips available on site for checking Temperature logs on site and available for review General sanitation satisfactory FoodSafe certificates available and up to date No hot holding at time of inspection Discussed proper cooling of gravies/ sauces. After a large pot is made, product is transferred to shallow pans, air cooled, then moved to walk in cooler.