INSPECTION REPORT Health Protection ADIG-CKBS8F

PREMISES NAME Tommie's Kitchen		Tel: (604) 440-0261 Fax:
PREMISES ADDRESS 26850 29th Ave Aldergrove, BC V4W 3C1		INSPECTION DATE October 18, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tobias Brown		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 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)

Code 302 noted on Routine inspection # ADIG-CK5SHC of Oct-12-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher <71C. Dishwasher was run 4 times, highest temperature recorded on 4th run was 63C. Majority of items are take out only on single use containers. Only utensils are washed. 2. Two knives in knife rack have food residue on them. 3. Various surfaces have food residue or left over food scraps: -main prep table across from dishwasher has food residue and sticky liquid substance. -dishwasher surfaces on outside is covered in sticky residue -container under rack closest to dishwasher has previous spill on outside, discolored residue -blender has food residue, strawberries? -3 prep sinks have pasta, crumbs or other food residue -microwave has food residue inside -prep line inside drawers have abundance of crumbs inside and other leftover food scraps. Correction: 1. Fix/repair dishwasher or turn on higher. Check incoming water pressure or hot water tank. If dishwasher is not working properly to sanitize dishes because of age and replacement is not allowed by facility/school, alternative method will have to be used for utensils and dishwasher can be used for washing only. Sanitize in bin or sink that can soak largest equipment. 2. Clean and sanitize knives before putting them inside knife rack. Also, wash down and sanitize knife rack. 3. Clean areas mentioned, sanitize surfaces. Do not leave areas dirty or with food residue at end of shift to be cleaned next day. Follow your cleaning plan. Maintain all areas daily. Date to be completed by: Today.

Comments

Tables and counter tops look like they have been wipe down. Some residue and crumbs still on the tables, operator will clean for the day. Carts have food residue that will need cleaning. Front end service area has food residue that will need cleaning today. Line cooler used as prep cooler inside will need cleaning still. Overall cleaning has been improved. Sanitizer bleach 100ppm. Dishwasher 71C rinse cycle. Menu changes different from originally submitted - please forward for review to update your Food Safety Plan.