INSPECTION REPORT Health Protection AKAO-BENPFZ

PREMISES NAME Harrison Pointe		Tel: (604) 530-1101 Fax: (604) 530-1105
PREMISES ADDRESS 21616 52nd Ave Langley, BC V2Y 1L7		INSPECTION DATE August 2, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glenn Bell		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two stainless steel pots full of hot turkey gravy and soups were being cooled in walk-in cooler while covered with lids. Corrective Action(s): Always cool hot soups and gravies using ice-water bath or ice wands. The internal temperature of foods must drop to 20-21 C before transferring to the walk-in cooler. The foods must be kept covered in the walk-in cooler 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

* The dishwasher must wear long rubber gloves during stripping/scrapping or washing pots/pans and dishes. The rubber dishwashing gloves must be removed before touching any clean dishes or utensils. * Clean the exterior of fume hood to remove dust build up. * Ensure that bottles of Ostro san sanitizer are replaced every 2 days. * All staff with long hair are recommended to wear hair nets to prevent contamination of foods and utensils with hair. Walk-in cooler registered 2-3 degrees C. Walk-in freezer < -18 C Preparation cooler registered < 4 degrees C. Under-counter refrigerator < 4 C Quats sanitizer ( Ostro San) at the dispenser tested 200 ppm. Dishwasher final rinse: 75 C at the plate surface Juice dispenser < 4 C. Temperature and sanitizer logs are up to date. Hand wash station supplied with liquid soap and paper towels. Food handlers wear non-latex gloves during food handling. Ensure to changes gloves after any chance of contamination. General sanitation is satisfactory.