INSPECTION REPORT Health Protection BCUD-AVM288

PREMISES NAME Red Rose Restaurant		Tel: (604) 591-8850 Fax:
PREMISES ADDRESS 6914 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE February 2, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mike Thind		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 # BCUD-AVLW4A of Feb-02-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) At time of inspection, dishwasher measuring no detectable chlorine sanitizer. Monitoring records, used up until Jan 31 stated 50ppm was measured every day of January. 2) Some food equipment found with dried on food debris: meat slicer, can opener, potato slicer)

Comments

Can opener, meat slicer, and potato slicer have been cleaned. Recall that ALL food contact equipment must be first washed, then rinsed, then sanitized using your 100ppm chlorine (bleach) solution to kill bacteria. This is particularly important for equipment that has been left dirty for an unspecified amount of time. Technician visited and adjusted dispensed volume of sanitizer. Residual sanitizer tested at 50ppm. Remember to ACCURATELY fill our your monitoring logs daily. The purpose is not to show your health inspector, but rather to monitor your equipment so you can fix a problem before someone becomes ill.