Fraser Health Authority



INSPECTION REPORT
Health Protection
MLUO-BA6RA4
PREMISES NAME
Quality Hotel & Conference Centre		Tel: (604) 870-1050
Fax: (604) 870-1060
PREMISES ADDRESS
36035 North Parallel Rd
Abbotsford, BC V3G 2C6		INSPECTION DATE
March 11, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Michael Lopez		NEXT INSPECTION DATE
5 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: Low (≤15) Total Score = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Some food items were in the walk-in coolers that are cooling down. Some boxes in the walk-in cooler were stored directly on the floor.
Corrective Action(s): Cover all cooling food items in the walk-in cooler as soon as they have cooled down. Keep all food items in the freezer or coolers off the floor.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Kitchen was clean but there are some areas that require attention.
Corrective Action(s): Ceiling tiles above the had sink area that is across from the convection ovens had debris build up and need to be cleaned. Some areas of the floor require scrubbing and degreasing to remove filth and grimes (corners and sides).
Violation Score: 3

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

Hand sinks equipped with liquid soap and paper towels.
Sanitizer (quats) measured 200 ppm.
Walk-in cooler was at or below 4 deg C.
Walk-in freezer was at -18 deg C.
Walk-in meat cooler was at 4 deg C.
Hot holding cabinets (no food inside) was at or above 60 deg C.
Temperature log was available and up to dateHigh temp dishwasher reached 74 deg C at plate surface.
Dry storage area was organized.o
No signs of pests noted. Pest control monitoring in place
Staff hygiene - wearing clean uniforms and chef's hat.
Staff washroom provided with toilet paper, liquid soap and paper towels and maintained in sanitary condition.