INSPECTION REPORT Health Protection JHEL-AB4TD5

PREMISES NAME Hell's Gate Airtram - Restaurant		Tel: (604) 867-9277 Fax: (604) 867-9279
PREMISES ADDRESS 43111 Trans Canada Hwy Boston Bar, BC V0X 1L0		INSPECTION DATE June 20, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hells' Gate Airtram - Debbie		NEXT INSPECTION DATE 2 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher not sanitizing. 0ppm Cl detected at dish level. Container of sanitizer was empty. Corrective Action(s): Operator replaced container of sanitizer. 100ppm Cl detected at dishlevel for sanitizing. Ensure level of chemicals in containers for dishwashers are checked regularly. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Food in dry storage room stored on floor. 2. Foam in knife rack is dirty. Corrective Action(s): 1. All food products must be stored 6" off the ground. Install shelving in the dry storage room. Correct within one month. 2. Re-move foam in knife rack immediately, to prevent contamination of clean knives. Consider installing magenetic knife strip. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Floor in dry storage area in front of walk in cooler is cracked and sinking. 2. Some light tubes lack covers in main kitchen. Corrective Action(s): 1. Repair/replace flooring as mould can grow in exposed wood. Use durable and easy to clean materials. Correct within three months. 2. Obtain light covers for tubes in kitchen. Correct within one month. Violation Score: 3

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

Comments

Routine inspection: -handsinks fully equipped -all coolers <4C -all coolers equipped with thermometer -food stored in coolers is covered and labelled -all freezers <-18C -all hot holding foods >60C -leftover soup is cooled using an ice wand before being placed in cold storage *acquire internal thermometer for walk in cooler *temperature logs given to operator, ensure they are used for each cooler *acquire more plastic tubs to store frozen meat products in walk in cooler or only store meat on one side of cooler