INSPECTION REPORT Health Protection JELR-AFG7A4

PREMISES NAME Look Watts Cooking		Tel: (604) 538-5640 Fax:
PREMISES ADDRESS 15611 Marine Dr White Rock, BC V4B 1E1		INSPECTION DATE October 25, 2016	TIME SPENT 0.25 hours
OPERATOR (Person in Charge) Elizabeth Watts		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Corrective Action(s): Baking tray shelf to be repaired by January 2017. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JELR-AFG6UP of Oct-18-2016 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Prep. cooler air temperature and food temperature are above 4 C (6 C/43 F). )

Comments

Reference NCR report #: F232224. Follow up: - prep cooler is at 1 C - good - meat slicer procedures - reviewed with owner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AFG7A4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Margarine discarded. (Parkay).
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment