INSPECTION REPORT Health Protection JAHN-B6RU63

PREMISES NAME Histoire		Tel: (604) 468-0200 Fax:
PREMISES ADDRESS 106 - 2310 Ottawa St Port Coquitlam, BC V3B 7Z1		INSPECTION DATE November 22, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Suk Lee Choi		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The slow cooker where cooked chicken was turned off and the chicken measured <60C. The cooking was done about 2 hours ago during lunch hours. Corrective Action(s): Re-heat the chicken to 74C and maintain at or above 60C at all times. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Handsink is stocked - 100ppm chlorine residual detected in sanitizer bucket * Ensure to keep the cloths in the sanitizer bucket and sanitize food contact surfaces at least every 4 hours - Dishwashing sink is equipped with a plug * Prep cooler measured 7C. The operator noted that it is on de-frost mode. Ensure to monitor the temperature and if the temperature does not drop to 4C, call for repair - Other refrigeration units meet regulatory requirements (<4C coolers, <-18C freezers) - Refrigeration units are equipped with working thermometers * Start a temperature log for refrigeration units - Probe thermometer is available - Discussed sous-vide for chicken *Ensure to submit the plan * Remove cardboard boxes from the kitchen * Use scoops with handles for dry ingredients and store the scoops vertically so that the handle does not contact food