INSPECTION REPORT Health Protection KLAI-CDUPFJ

PREMISES NAME Andreas Restaurant		Tel: (604) 533-0111 Fax:
PREMISES ADDRESS 20227 56th Ave Langley, BC V3A 3Y6		INSPECTION DATE April 26, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Andreas & Dimitrios Arsoniadis		NEXT INSPECTION DATE April 28, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 62

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: 5 large pails (approximately 15 - 20 L) of tomato sauces noted cooling on the floor by the walk-in cooler during the inspection. Date to be corrected by: Immediately Corrective Action(s): Ensure proper cooling techniques are used such as dividing the containers into smaller portions, storing them into stainless steel containers or cooling with the aide of ice wands. Using the proper techniques will ensure food is cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. If proper techniques for cooling are not implemented going forward, any food suspected that will not be able to be cooled adequately within the given time frame will be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 0 PPM chlorine residual was detected in the main low temperature dish machine. **Issue corrected during the inspection** Staff fixed the machine. 50 PPM chlorine residual was detected on the plate level after the rinse cycle at the dish machine. 2. No sanitizer container was set up at the back of house prep area. **Issue corrected during the inspection** Staff filled a sanitizer container when questioned about having a sanitizer containter. 200 PPM chlorine residual was detected from this sanitizer container. 3. Dried on food debris noted on the blade and handle of the meat slicer. As per staff, meat slicer was last used yesterday. 4. Black buildup noted on the plastic drop plate of the ice machine. 5. Food soil noted on two slotted spoons that were stored away with other cleaned utensils. 6. Encrusted black buildup noted on the can opener by the stand mixer. 7. Encrusted black buildup and debris noted on 4 of the dishwashing racks for the main dishwasher. Date to be corrected by (#3 - 7): Today Corrective Action(s): 1. Acquire chlorine test strips and test the dish machine before it is in-use to ensure that at least 50 - 100 PPM of chlorine residual can be detected at the plate level before using. This will ensure that all utensils and equipment going through the dishmachine will be properly sanitized. 2. There must always be sanitizer containers set up in areas where food prepartion is to occured. This will ensure all food contact surfaces may be sanitized when soiled. 3. Dissemble the meat slicer and wash, rinse and sanitze all parts of the meat slicer. The meat slicer MUST be washed, rinsed and sanitized after every use, every 4 hours if in continuous use and at the end of the day. This is a critical equipment as there are known Listeria monocytogene outbreaks associated with the use of an unclean slicer. Clean and sanitize the meat slicer appropriate when required to avoid a foodborne illness. 4. Empty the ice machine and clean and sanitize the interior of the machine as per the manufacturer's instruction. After cleaning, discard the first batch of ice before use. Clean and sanitize the ice machine at the determined frequency to maintain in a sanitary condition. 5. Clean the soiled slotted spoons before using. Staff must inspect all utensils and equipment after washing and sanitizing to ensure they are properly washed before putting away to avoid contaminating other cleaned utensils or equipment that are stored together. 6. Clean and sanitize the can opener before using and maintain in a sanitary condition after cleaning. 7. Maintain the dishwashing racks in a sanitary condition. If they are unable to be maintained clean, obtain new dishwashing racks. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing liquid soap in the bar handwash station. **Issue corrected at the time of inspection** Staff moved a container of Dawn detergent (for dishes) to the bar handwash station to be used for handwashing. Corrective Action(s): Ensure all handwash stations must be equipped with hot and cold running water, liquid soap and paper towel at all time to allow staff to perform proper handwashing when required. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Multiple containers of food stored unprotected in the refrigeration and freezer units e.g. no lids on the sliced green pepper and lasagna containers in the walk-in cooler, no lids on the containers of bacon and shrimps in the reach-in freezer by the prep handwash station. Date to be corrected by: May 3, 2022 2. Loaves of bread stored directly within garbage bags - 1 in the walk-in cooler and 1 outside the walk-in cooler along the prep line. **Issue corrected at the time of inspection** The 2 bags of bread were discarded. Corrective Action(s): Protect all food noted in the refrigeration and freezer units by covering with a plastic wrap or lid. 2. Discard the bread stored in the garbage bags. Discontinue the practice of storing food directly in garbage bags as there are chemicals in the garbage bags that will be transferred to the food. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Mold and debris buildup noted on the underside of the shelvings in the walk-in cooler. 2. Dried on food soil noted on the wall below the 2 microwaves by the walk-in cooler. 3. Heavy dust and carbon buildup noted on the wall behind the 2 Garland ovens. 4. Excessive grease and carbon buildup noted on the fume hood. Professional cleaning of fume hood noted past the next service date of October 11, 2021. 5. Black, encrusted buildup noted on the floor throughout the kitchen and server areas. 6. Encrusted buildup noted on the floor behind the stand mixer. 7. Dust buildup noted on the wall above the 2-part sink nearby the dishmachine. 8. Excessive dust buildup on the ceiling by the vents - above the prep area handwash station. 9. Rust and liquid buildup noted on the shelves in the bar reach-in cooler. Date to be corrected by: May 26, 2022 Corrective Action(s): Wash, rinse and sanitize the aforementioned areas and maintain in a sanitary condition. Dust buildup noted on the wall may contaminate food that are stored or passed by below. Excessive grease and carbon buildup may lead to a fire hazard and become a source of food for pest. Have the fume hood professionally clean. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Chlorine sanitizer solution noted with no name label. Date to be corrected by: Today Corrective Action(s): Label all containers intended for sanitizer with the proper name label so they will not be re-used for the storage of food. Note: Same buckets (large white pails) are used for food storage and sanitizer storage. Labelling chemicals also avoid confusion to the content of the container in the event of an accident. Violation Score: 3

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

Comments

Handwash stations, including the patrons' restrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. Note: Exception applies to the bar handwash station - missing liquid soap. Iodine residual noted at 12.5 PPM at the bar dish machine. Refrigeration units were at ≤ 4C. Freezer units were at ≤ -18C. Hot hold units were > 60C. Good organization noted in the walk-in cooler and walk-in freezer. 200 PPM chlorine residual detected in the sanitizer buckets in the bar and server areas. Thawing noted done appropriately, under running cold water. No signs of pest activities during the inspection. Note: Some food in the cold hold prep line, e.g. Greek salad (8.7C), chopped lettuce (14.0C), sliced mushrooms (11.8C) and chopped lettuce (9.8C) were noted above 4C. Shredded lettuce (7.9C) and sliced tomatoes (4.8C) were holding in room temperature at the end of the prep line (close by the walk-in cooler). Discussed the food safety plan for holding these cold potentially hazardous food with the cook staff. Going forward, any cold potentially hazardous food held at these units or room temperature can only be hold for a maximum of 4 hours then they must all be discarded (e.g. when brought out from the walk-in cooler at 11 AM, they must be discarded by 3 PM).