INSPECTION REPORT Health Protection JKWK-BJ2UQ3

PREMISES NAME Restaurant 62 (Marshall Rd)		Tel: (604) 855-3545 Fax:
PREMISES ADDRESS 110 - 33559 Marshall Rd Abbotsford, BC V2S 1K8		INSPECTION DATE November 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeff Massey		NEXT INSPECTION DATE March 01, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Clean dishes were being handled with dirty hands. Corrective Action(s): Dishes were washed and sanitized in dishwasher. Hand washing education provided. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Dish washing staff do not adequately wash hands and change gloves between washing dirty dishes and putting away clean dishes. Corrective Action(s): Ensure to wash hands with soap, clean water and paper towels then use a clean pair of gloves before handling clean dishes. Correction required immediately. Violation Score: 15

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit not posted or available at the time of inspection. Corrective Action(s): Ensure to post valid Permit in visible location. Correction required in 1 week. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Old grease and dirty observed in the following areas: 1. Under deep frier grill and stoves. 2. Under ice machine. Loose metal tacks observed on the floor. Corrective Action(s): Clean these areas as per cleaning schedule. Correction required in 4 days. Violation Score: 3

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Food protected from contamination. Equipment in good working order. Hand washing with paper towels, liquid soap and running water. Hot and cold running water in use. Washrooms are sanitary with fully stocked hand sinks. Dish washer final rinse at 73.4C at the plate according to min/max probe. Ice machine is sanitary with dedicated scoop. Quat sanitizer at 300 ppm in use in spray bottles. Hot water bath in use for short preheating step followed by full cook step at grill. Temperature monitoring in use. Stand up freezer at -14.2C apple cores. Walk in cooler at 4.4C racks of meat, ensure unit reaches 4C and below after food prep is completed. 3 compartment hot holding unit at 66C gravy. Count cooler #1 4.0C sliced radish, #2 3.9C apple cores, #3 3.7C potatoes, #4 pasta 3.6C. 2 drawer warmers not in use at the time of inspection. Bar fridge at 4.1C lemons. 2 bar coolers for alcohol only.