INSPECTION REPORT Health Protection JELR-CEWVH4

PREMISES NAME Emdee Fish & Chips (Tsawwassen)		Tel: Fax:
PREMISES ADDRESS 570 Boundary Bay Rd Delta, BC V4L 1N2		INSPECTION DATE May 30, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Michael Jeannevol		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General cleaning and sanitation is good. Floor under equipment and counters requires cleaning. Corrective Action(s): Clean in hard to reach areas and add this to your written cleaning schedule. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Temperature gauges on commercial dishwasher havve an "E" reading. The water temperature for washing and sanitizing was ok (168F measured inside of the machine). Corrective Action(s): Check manual. The wash and rinse water temperature gauges should be working. If not working, repair or provide an internal thermometer to verify temperatures when using the dishwasher. Violation Score: 3

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

Comments

Kitchen is well organized and has sufficient equipment and sinks, Both hand sinks and staff washroom sink have warm water, liquid soap, and paper towels in dispensers. Disposable gloves available if needed and are non-latex. Recommend paper towel dispenser (counter top ok) for additional hand sink. Walk in, prep cooler, and drink milk cooler are all at 4 C/40 F or colder. Keep daily temperature records as part of your food safety plan. Freezers are at <-18C/0F or colder. Fish is frozen and from approved source. Produce is pre-washed or washed on site in bowl and prep sink. Operator is on site and has a valid FoodSafe level 1 certificate. If away, at least one person is to have a valid FoodSafe certificate. Wiping cloths are stored in >200ppm chlorine - 200ppm required. Ok but could be too strong - wear gloves. Spray bottle sanitizer - 200ppm quats - good. Cleaning - see above. Dishwasher has a warm water wash and hot temperature sanitizer. Verified water temperature reached 71C/160F or hotter (168F measured inside of the machine) after final rinse. Dishwasher gauge - see above. Cleaning schedule posted. Post information on dishwasher as part of your sanitation plan. Separate garbage room in building is used for garbage and recycling storage. Pest control program is in place. Signature not required. Reviewed inspection results with operator. Copy of report to be emailed to operator.