INSPECTION REPORT Health Protection MLOO-D3KTKD

PREMISES NAME Five Restaurant		Tel: (604) 538-8153 Fax: (604) 538-8117
PREMISES ADDRESS 15047 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE March 21, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ghassan "Gus" Rachid		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Plastic containers used as scoops for all dry food bins. Corrective Action(s): Obtain proper scoops with handles to avoid contamination. Ensure scoops are stored handle upwards or outside the bins in a clean container. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Container of frozen tobiko thawing at room temperature. Corrective Action(s): Thaw frozen foods using one of the following methods: 1. In a cooler ≤ 4°C 2. Under cold running water 3. In a container of cold water where the water is changed every 30 minutes Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Flies observed by the ice machine, dishwashing area, and around the garbage bin outside of the office. Corrective Action(s): Clean and sanitize all surfaces and drains in these areas with bleach sanitizer. Remove all garbage. Ensure there is no food debris, excess moisture, or standing water. If problem persists, contact pest control. Violation Score: 9

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

Comments

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Coolers are ≤ 4°C, freezers are ≤ -18°C - Low temperature dishwasher is available. 50 ppm chlorine residual detected. - 200 ppm bleach sanitizer is available - Dry storage areas are maintained - Ice machine is maintained - Premises is well lit - Permit is posted Note: - Ensure all surfaces are cleaned and sanitized regularly with a focus on hard to reach areas. - Ensure at least one FOODSAFE certified staff is present at all times. Keep FOODSAFE certificate(s) on-site for review.