INSPECTION REPORT
Health Protection
YTAN-AQBT99

PREMISES NAME
Popular Fish House
Tel: (604) 588-2299
Fax: (604) 507-3573
PREMISES ADDRESS
9532 120th St
Surrey, BC V3V 4C1
INSPECTION DATE
August 17, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Mohit Kukreja
NEXT INSPECTION DATE
August 24, 2017
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections, Order Rescinded


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: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation (CORRECTED DURING INSPECTION): 1) Floors underneath prep table in kitchen still require cleaning. Food debris and dirt still present in hard to reach corner.
2) Area by hot water tank still had a few rodent droppings
Corrective Action(s): Staff cleaned and sanitized both areas at time of inspection.
Violation Score: 9

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation (CORRECTED DURING INSPECTION): Newspapers were used to line floors under 3-compartment sink
Corrective Action(s): Do not use any material that cannot be properly washed and sanitized to line floors, counters, shelves, or equipment. This includes materials such as cardboard and newspapers.
**Purchase rubber mats to place under the 3-compartment sink area.

Correct by: 1 week
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Hand sink in washroom is leaking; water dripping and pooling on floor.
Corrective Action(s): Have a plumber repair the leak. Contain the leak with a bucket/pail in the meantime.
Correct by: 1 week
Violation Score: 3


Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 401 noted on Follow-Up inspection # DSOG-ALTVBV of Apr-27-2017
Adequate handwashing stations not available for employees [s. 21(4)] (The operator continues to place large garbage bin in front of the handwashing station that restricts access to handwashing station.)

Comments

- Facility was not open to public at time of inspection (Closure Order was issued yesterday)
- Front and back screen door were kept closed at time of inspection
- Staff were in the process of raking dead leaves outside (back door area) and have contacted landlord for pest control outside and building maintenance in that area
- Cardboard used to line floors have been removed, however newspapers were now being used to line floors under 3-compartment sink. **See violation code 307 above. DISCONTINUE THIS PRACTICE
- All food stored off the floor, however ** onions also need to be stored in completely covered, pest-proof containers.
- Contract with pest control company has been set-up; pest control to conduct weekly visits for the first month for the interior of the restaurant. **Email weekly pest control reports to Ying.Tan3@fraserhealth.ca
- Note that if pest activity does not decrease within the first month, weekly visits by must be continued.
- By end of inspection, all cleaning in the kitchen had been completed.
- Pest control operator was on-site at beginning of inspection however could not set traps until the kitchen floors had been completely cleaned. Pest control to return later today and send a copy of report to Ying.Tan3@fraserhealth.ca

*Continue monitoring for new rodent droppings DAILY, and clean/sanitize when droppings appear
*Reminder to keep all doors closed and keep all food stored in pest proof containers

***CLOSURE ORDER RESCINDED. Health approval to re-open granted at this time.
Note: A follow-up inspection will occur within 1 week

Other comments:
- Bleach solution available at 200 ppm for sanitizing surfaces. Ensure to change this solution every 4 hours
- Hand sink supplied with hot and cold running water, liquid soap, and paper towels
- All coolers measured to be at or below 4C; freezers were between -14C and -18C