INSPECTION REPORT Health Protection PKUR-D4ESGX

PREMISES NAME Montgomery's Cottage Lunch		Tel: (604) 536-7779 Fax:
PREMISES ADDRESS 15539 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE April 17, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Charles Montgomery		NEXT INSPECTION DATE April 23, 2024
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Fish stored at room temperature and registered at 8C. Milk cooler at 8.5 C. Prep cooler at 6.5 C. Corrective Action(s): Fish was placed back in the fish cooler as operator indicated it had been less than 2 hours. Operator was instructed to relocate all potentially hazardous foods from milk cooler and prep cooler to a cooler that is 4 C or below. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared. Corrective Action(s): Ensure a surface sanitizer such as a 100-200 ppm bleach solution is made fresh daily. All surfaces should be sanitized prior to use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Milk cooler ambient air temperature 8.5 C. Two door prep cooler ambient air temperature 6.5 C. Corrective Action(s): Adjust coolers so that they are at 4 C or below. Take temperatures daily. Place accurate thermometers in coolers. Correct immediately. Violation Score: 9

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

Comments

Routine Inspection Hand sink equipped with hot/cold running water, liquid soap and single-use towels. Low temperature registered at 100 ppm chlorine during the final rinse. Sanitizer solution - see above. Coolers - see above. Fish cooler at 4 C. **Reminder to clean between all equipment to remove grease and food debris and clean storage area. **Do not use newspaper as a food contact surface. Please keep a copy of pest report controls on-site. A copy of the inspection report to be emailed to the Operator.