INSPECTION REPORT Health Protection MBEK-BAMSVR

PREMISES NAME Montana's Cookhouse #3079		Tel: (604) 542-5230 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE March 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Kevin White		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Routine inspection conducted: Coolers at 4 degrees C or less* *Drawers under grill at approximately 5 degrees C. Monitor and adjust as needed to maintain 4 degrees C or less. Hot holding internal food temperatures at 60 degrees C or more Freezers at -18 degrees C or less At least one probe thermometer available on site for internal temperature checks Raw animal products and ready-to-eat foods stored separately Hand washing stations are unobstructed and supplied with hot and cold running water (or warm running water--mixed valve), liquid hand soap, and single use paper towels Quaternary ammonium compounds (quats) sanitizer available at 200 to 400 ppm quats in labeled buckets and at three compartment sink. A 30-minute timer is in place for changing quats sanitizer solution. Low temperature dishwasher measured 29 degrees C and 100 ppm chlorine in rinse residual at the utensil surface. Bar glasswasher measured at 25 ppm iodophor Staff observed to be properly washing hands at time of inspection. Staff observed to be checking internal temperature of cooked foods with probe thermometer prior to service (170 degrees F / 76 degrees C measured). Temperature and sanitation logs are up to date No signs of pest activity at time of inspection