INSPECTION REPORT Health Protection 237332

PREMISES NAME That Place Restaurant		Tel: (604) 517-6699 Fax:
PREMISES ADDRESS 932 Brunette Ave Coquitlam, BC V3K 1C9		INSPECTION DATE September 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) 0864719 BC Ltd		NEXT INSPECTION DATE 6 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: High (≥30) Total Score = 0

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available for cleaning food contact surfaces at time of inspection. Adequate sanitizing solution is needed to sanitize food contact surfaces Prepare 100-200ppm bleach solution by mixing 1 teaspoon of bleach with 1 litre of water. Date to be corrected by: Corrected during inspection Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks missing either soap, paper towels, or both Hand sinks must be fully stocked so employees may adequately wash their hands. Ensure all hand sinks are stocked Date to be corrected by: Corrected during inspection Corrective Action(s):

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Meat slicer had food residue on it Meat slicers must be cleaned and sanitized minimum every 4 hours 2) Ice machine had mold in it Empty all the ice, clean the mold, and sanitize with bleach sanitizer, then you may start using the ice machine again. This may lead to contamination of food resulting in a food borne illness Date to be corrected by: Immediately Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Entire premise needs thorough cleaning and organizing/ This may lead to harbouring of pest Clean under the cooking equipment thoroughly; clean and organize rest of premise as well. Do this more frequently to avoid build up. Date to be corrected by: 7 days Corrective Action(s): Violation Score:

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

Comments

General comments: - Cooler temps </=4C; freezer temps </=-18C - 200ppm chlorine (bleach) sanitizer prepared at time of inspection - All hand sinks stocked with soap and paper towels at time of inspection - Chlorine (bleach) dishwasher had 50ppm bleach on plate surface for final rinse cycle - No sign of pests