INSPECTION REPORT Health Protection ABAN-AWMTBL

PREMISES NAME Turf Hotel Restaurant		Tel: (604) 580-3130 Fax:
PREMISES ADDRESS 12411 King George Blvd Surrey, BC V3V 3K3		INSPECTION DATE March 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alan Zhu		NEXT INSPECTION DATE March 14, 2018
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Bleach sanitizer in spray bottle = 0 ppm. 2. High temperature dishwasher not sanitizing dishes with adequate temperature. After multiple attempts, the temperature only reached maximum 43 degrees Celsius at final rinse. Corrective Action(s): 1. Prepare a 100-200 ppm bleach sanitizer (half teaspoon bleach per litre water) to sanitize all food contact surfaces. 2. Use the manual warewashing method to wash, rinse and sanitize (200 ppm bleach) dishes. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher not washing and sanitizing dishes properly. Corrective Action(s): Service dishwasher so that the wash cycle reaches at least 60 degrees Celsius, and the final rinse cycle reaches at least 82 degrees Celsius for 10 seconds. To be corrected by March 14, 2018. Violation Score: 3

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

Comments

Routine Inspection: - All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All coolers maintained at or below 4 degrees Celsius. - All freezers maintained below -18 degrees Celsius. - No hot holding at the time of inspection. Ensure temperature of hot held food is maintained at or above 60 degrees Celsius. - No signs of pest activity at the time of inspection - EXCELLENT! Pest control in place. All possible entry points are been sealed and checked frequently. Continue monitoring for pest activity. - General sanitation of kitchen satisfactory. Continue following your sanitation plan for daily, weekly, monthly and seasonal cleaning. Ensure to pull out and clean behind and under all equipment and hard to reach areas at least once a week. At the time of inspection, operator completed new Application for Health Approval for doing business as name change to Dad's Bistro.