INSPECTION REPORT Health Protection JMAA-B25S2E

PREMISES NAME Dad's Bistro		Tel: (604) 580-3130 Fax:
PREMISES ADDRESS 12411 King George Blvd Surrey, BC V3V 3K3		INSPECTION DATE June 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alan Zhu		NEXT INSPECTION DATE 6 Months
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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Interior of microwave contained food debris and residue throughout the whole area. Corrective Action(s): Interior of microwave was cleaned-in-place and sanitized with a 200 ppm bleach solution. Ensure that the interior of all equipment remains in sanitary condition. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Chicken liver stored above ready-to-eat foods and vegetables in domestic cooler. 2. Soup stock uncovered inside walk-in cooler. No contamination of soup stock was observed at time of inspection. 3. Ingredients in original packaging were placed on the floor of the walk-in cooler after shelving was cleaned. Corrective Action(s): 1. Chicken liver was moved to the bottom shelf of the domestic cooler. 2. Soup stock was covered with a food-grade lid. 3. Ingredients were placed back on the shelving of the walk-in cooler. Ensure that all food items are kept at least 6" off the floor and that all raw foods are kept underneath ready-to-eat foods to protect foods from contamination. Violation Score: 9

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

Comments

Routine inspection conducted. Facility not in operation at time of inspection. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Stand-up domestic coolers and beverage cooler at 4C - Walk-in cooler at 4C - Chest freezer and both mini stand-up freezers at -18C - No hot-holding performed at time of inspection *NOTE: Temperature logs were not maintained for the past 4 months (since February 2018). Resume temperature logs so that temperatures can be properly monitored 2. Hygiene and Sanitizing - Handwash stations (front and back-of-house) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - High-temperature dishwasher sanitizes at 77C at the plate (final rinse cycle). Ensure that the dishwasher is warmed up and reaches a rinse cycle temperature of at least 82C at the manifold before using it. - Bleach spray bottle contains approximately 200 ppm chlorine residual - Utensils, ladles, whisks, cutting boards stored and maintained in sanitary condition 3. Storage - Chemicals and mop area are stored separately from food preparation areas - Designated dry storage containers integrated underneath counter securely holds dry storage goods such as flour - Sandwich cooler no longer in use used to store smaller dry storage goods and ingredients 4. Administrative - Supervisor has FoodSafe 1 (Expiry: 2022) - Permit posted and up-to-date 5. Pest Control - Professional pest control company conducts monthly audits. Last inspection on June 8, 2018 revealed no signs of pest activity - This inspection also did not note any signs of recent pest activity Please contact the health inspector if you have any further questions.