INSPECTION REPORT Health Protection GNAH-CH8VSW

PREMISES NAME Annora Restaurant		Tel: (778) 366-6708 Fax:
PREMISES ADDRESS 5572 204th St Langley, BC V3A 1Z5		INSPECTION DATE August 12, 2022	TIME SPENT 2 hours
OPERATOR (Person in Charge) Aaron Turkstra		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Build-ups were observed inside the ice maker bucket. Corrective Action(s): Empty remaining ice from the ice bucket and discard them. Thoroughly clean and sanitize ice bucket inside the machine. Ensure to clean inside the lid. Sanitize with a food grade sanitizer solution before making ice again. Date to be corrected by: Immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and build ups observed throughout the kitchen and cook line cooler and under equipment. Corrective Action(s): Clean food debris from underneath equipment. Ensure to degrease and remove dust build ups from equipment and surfaces. Remove items that are not necessary for operation to make more space to work on. Date to be corrected by: 2 Weeks Violation Score: 3

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

Comments

Routine inspection - Hand washing station fully supplied. Hand washing station is to remain unobstructed to promote staff to hand wash frequently. - All coolers maintain food temperature at or below 4C. Food items in cook line cooler measured to be at 6c-7C at the busy time. Perishable Food is to be stored less than 4 hours and if not used discarded. Cooler temperature discussed with the chef. - Upright cooler measured at or below 4C. Thermometer noted. Temp monitoring log maintained and noted. Food are to covered and properly labeled at all times. - Upright freezer measured at -18C. - Dish washer final rinse water temperature registered at or above 71C. - QUAT sanitizer 200-400 ppm in spray bottle available. - Sous-vide cooking process was discussed with the chef. Sous-vide Temperature checked and in compliance. Record keeping discussed. - No obvious sign of pest activity noted at this date. Pest control in place. Reminders: Adequate cleaning and sanitizing cutting boards are to be followed. Ensure dirty and clean wiping cloths are separated.In use Cloths are to be replaced with clean cloths max every 4 hours.