INSPECTION REPORT Health Protection RSHA-CHCRZS

PREMISES NAME Harry's Fish & Chips		Tel: (604) 382-4452 Fax:
PREMISES ADDRESS 902 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE August 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jatanpreet Singh Lit		NEXT INSPECTION DATE August 19, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wiping cloths are not being properly stored on site. Corrective Action(s): Sanitizer buckets not properly maintained. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted in public washroom floors, food debris noted along walls in kitchen/prep areas. Corrective Action(s): Provide thorough cleaning of public washrooms. Clean "hard to reach areas" in kitchen /prep areas. (ie: Along walls, around potato peeler, etc) Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Chemical dispensing unit not functioning properly. Corrective Action(s): No sanitizer detectable. Air blockages noted in lines. Violation Score: 3

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

Comments

- Temperature Control: No concerns with temperatures noted this date. Monitoring is required to be conducted. "Probe" style thermometer is required to be kept on site. (ie: internal temperature monitoring of all cooked food items.) - Mechanical Dishwasher: High Temp - Ok. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. Air dry. - Wiping cloth storage: Refer to Violation Notes. - Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. 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. Cloth towels are not permitted to be used on site. (ie: handwashing and/or utensil drying) - Food Storage: Continue efforts to keep all items stored off of floors. (ie: Front take out containers, etc.) - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Refer to Violation Notes. Facility is to be kept clean and organized at all times. All items are to be stored in designated areas. Remove any/all unused items to free up space. Cleaning of "hard to reach" (ie: behind/under equipment) areas are to be conducted routinely. - Structurally: Acceptable. - Equipment: Refer to Violation Notes. (ie: Chemical dispenser) - Pest Control: Monitoring is required to be conducted. - Garbage, Recycling and Composting Disposal: Ensure all itesm are being stored in covered, food grade containers. - Food Safe: Trained staff is required to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference. Staff are to be properly trained.