INSPECTION REPORT Health Protection VTUR-B2YPFN

PREMISES NAME Brodeur's Bistro		Tel: (604) 746-5900 Fax:
PREMISES ADDRESS 101 - 3550 Mt. Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE July 24, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Peter Warkentin		NEXT INSPECTION DATE July 31, 2018
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: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): * Some food stuff and food equipment was found under monitor at salad prep table and this is unsanitary and can lead to cross contamination. Also, whisk was found in hand sink in kitchen and this is unsanitary practise as well. Corrective Action(s): * Ensure all food/food equipment protected from potential contamination (eg. covered, etc) Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Build up of grime/debris noted on lower levels of food equipment and baseboards/under food equipment that requires more frequent maintenance. Corrective Action(s): * Ensure all areas area properly cleaned and maintained regularly so build up of grime/debris removed Violation Score: 9

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

Comments

* Dishwasher final rinse was minimum 74'C/165'F or hotter internally * Cold-holding units were 4'C/40'F or colder * Hot-holding units were 60'C/140'F or hotter * Sanitizer was 200 ppm quaternary ammonium concentration in buckets to store wiping rags * Monitoring records were available and up to date * Food was covered overall in storage * Freezers were -18'C or colder except one beside the exit door in main kitchen as it was -4'C (to be maintained at -18'C or colder) * Bar glass washer was 50 ppm chlorine residual at plate surface; provide test strips and daily monitoring * Follow up inspection next week * Food Safety Plans must be submitted for new menu items