INSPECTION REPORT Health Protection AKAO-C53T66

PREMISES NAME Adrian's at the Airport Restaurant		Tel: (604) 530-9228 Fax: (604) 530-3383
PREMISES ADDRESS 120 - 5385 216th St Langley, BC V2Y 2N3		INSPECTION DATE July 19, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Demetre Exarhopoulos		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 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)

Code 206 noted on Routine inspection # AKAO-BMDVZ2 of Mar-04-2020 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Internal temperature of gravy and au jus registered between 57-58 C. Correction: You must reheat these items (boil again) and hold these items at 60 C or hotter at all times ( immediately). Code 301 noted on Routine inspection # AKAO-B93TRG of Feb-04-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Build up of mould noticed on some shelves in walk-in cooler and the fan cover in walk-in cooler. Slime build up noticed on the bottom of the beer keg coler Correction: Clean the interor and exterior of all coolers, cooking equipment and dishwashers thoroughly. ( Feb 6, 2019). Clean the interior of the bar cooler. Clean shelving in all coolers. Code 302 noted on Follow-Up inspection # AKAO-BMJVDZ of Mar-09-2020 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: A food handler was observed using a cleaning agent (all purpose cleaner) to clean the cutting board, no rinsing and sanitizing being performed. Correction: You must rinse all food contact surfaces such as cutting boards with water after cleaning. Ideally, cutting boards need to be washed with hot soapy water at the sink, throughly rinsed with water and then sanitized using 100 ppm chlorine bleach solution ( use 1 ounce of bleach per gallon of water).

Comments

Follow up inspection to the routine inspection dated July 12, 2021. Entire kitchen has been thoroughly cleaned to remove food and grease debris. Fume hood filters have been cleaned. All raw meats are now stored in washable containers. Dessert cooler now at 4 degrees C. Walk-in cooler below 4 C. Line coolers below 4 C. FOLLOWING ITEMS ARE STILL OUTSTANDING: 1. Cleaners and sanitizers in spray bottles are not accurately labelled for name(s) of chemicals ( Correct by: July 20) 2. Screen door has not been installed at the back entrance door. According to the chef, the door will be ordered soon. In the mean time, install a temporary fly screen ( with magnets) to prevent flies from entering the restaurant.( Correct by July 20). 3. A number of flies were noticed in the kitchen. Proper fly control devices ( e.g. UV vector traps) must be installed. (July 26, 2021). 4.Dry storage area is unclean and poorly organized. Remove all extra items and relocate to another storage area Do not store items on the floor. 5.Excessive number of chemicals buckets ( cleaners, sanitizers) noticed under the hand sink in the bar. Ensure to declutter and keep only jugs/bottles that are currently being used. 6. Ensure to replace the ceiling tiles that had been removed from the wine storage and dry storage rooms. 7. Do not double stack trays of raw meats/fish and poultry on top of each other. This could lead to cross contamination of the tray/pan bottoms. 8. Walk-in cooler; Eggs must be stored on the bottom shelves.Remind everyone using the walk-in cooler to ALWAYS keep raw poultry/eggs/meats and fish on the bottom shelves or below. any salads or ready to eat foods ( This is a repeat violation). 9. Ensure to enroll the head chef, other chefs and bar tenders in FOODSAFE level 1 training or its equivalent. 10. Clean/pressure wash the area near the back entrance to discourage pests ( flies, rodents; might be attracted to grease build-up). 11. You must have a copy of premise' Food Safety and Sanitation Plan onsite and accessible to staff.