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 TAKENFOOD 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