INSPECTION REPORT Health Protection RSHA-BRJT6N

PREMISES NAME Emdee Fish & Chips (Tsawwassen)		Tel: Fax:
PREMISES ADDRESS 570 Boundary Bay Rd Tsawwassen, BC V4L 1N2		INSPECTION DATE July 15, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Michael Jeannevol		NEXT INSPECTION DATE 9 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloth storage: Quat ~100 ppm. Corrective Action(s): Wiping cloths are required to be stored in a sanitizer at all times. - Use 200ppm Quats solution and make as per manufacturer's instructions - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility not clean and organized. Unused items are being stored at facility. Cotton wood debris noted throughout facility. Corrective Action(s): Clean and organize entire facility. Store all items in designated areas - utilizing shelves. (ie: Cleaning supplies - brooms/mops/vacuum, etc) Remove any/all unused items. (Ie: Racks/"gas" canister, etc.) Violation Score: 3

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

Comments

Notes: - Temperature Control: Monitoring of all temperatures are required. Probe style temperature gauges are required to be on site in order to monitoring cooking temperatures. Manufacturers cooking directions are required to be followed. Temperature gauges are to be kept securely fastened inside all refrigeration units. Temperature logs are required to be conducted and kept on site. - Mechanical Dishwasher: High Temp = 73 C. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - spatulas/tongs, knives, etc.) All items are to be stored in a sanitary manner in order to prevent post contamination. - Wiping cloth storage: Wiping cloths are required to be stored in a sanitizer at all times. Cloths are to be kept completely submerged. Limit the amount of cloths used on site. Monitor cloth storage sanitizer throughout the day. - Food Storage: All food/ingredients are to be kept stored in covered, food grade containers. Items are to be kept stored off of floors. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Sanitation: Refer to Violation Notes. - Staff Hygiene: Discussed. - Garbage, Recycling and Composting Disposal: Disposal room is to be kept clean and organized at all times. All items are to be kept stored in covered, rodent proof containers. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Training certificates are to be on site for staff verification. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site. All staff are required to be trained according to the plan. *Covid Safety Plan and procedures are required to be on site and posted on the website, if applicable.