INSPECTION REPORT Health Protection JELR-CRRT3X

PREMISES NAME Emdee Fish & Chips (Tsawwassen)		Tel: (778) 863-3347 Fax:
PREMISES ADDRESS 570 Boundary Bay Rd Delta, BC V4L 1N2		INSPECTION DATE May 12, 2023	TIME SPENT 1 hour
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small bar cooler - thermometer broken. Actual temperature (food and air) is about 8-9 C. Corrective Action(s): Do not store milk (or higher risk foods) in this cooler unless the temperature is at 4C or colder. Thermometer replaced with a working thermometer during inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routing check. Coolers (walk in, reach in prep, large pop, small pop) are at 4C/40F or colder. Small bar cooler - see above. Hot holding - gravy temperature >60C/140F - good. Staff advise it is fully cooked on stove and that the hot holding unit is pre-heated. Hamburgers - fully cook to 71C/74C as per your food safety plan. Staff are aware. Check with thermometer to verify cooking time. Produce - Operator states all produce is pre-washed and ready to use. Hand sink - main - has hot water, liquid soap, and paper towels in dispenser. Adjust the blended water temperature if it is too hot. Front service hand sink - ok. Sink by grill - provide liquid soap if it is to be used for hand washing, otherwise use hand sink by dishwasher. Food Safe Level 1 - operator on site has a valid Food Safe Level 1 certificate. Renew prior to expiry. If operator is away, at least one staff on site will have FoodSafe level 1 (or equivalent course). Wiping cloths are stored in chlorine solution (200ppm). Other wiping cloths (used on line for sanitizing counters) - 400ppm quats - ok. Spray bottle - 200ppm quats - ok. Commercial dishwasher has a final hot water sanitizing rinse of 71C/160F measured inside of the machine (using thermometer and temperature strip) when final rinse temperature gauge is about 186F. Cleaning - follow a written routine cleaning schedule. Pest control - monitoring traps are in place. Keep door to back kitchen closed to prevent entery of pests (or install a screen door). Copy of report to be emailed to operator.