INSPECTION REPORT Health Protection JELR-BH9TQK

PREMISES NAME Five Restaurant		Tel: (604) 538-8153 Fax: (604) 538-8117
PREMISES ADDRESS 15047 Marine Dr White Rock, BC V4B 1C5		INSPECTION DATE October 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Ghassan "Gus" Rachid		NEXT INSPECTION DATE October 31, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher was run several times and gauge showed about 50 C and there was 0 ppm chlorine detected after the final rinse. The sanitizer line was primed and 0 ppm chlorine was detected. Sanitizer bottle was almost empty. Corrective Action(s): Operator replaced the sanitizer bottle and final sanitizing rinse (50ppm) detected. Violation Score: 25

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors in hard to reach areas (under equipment, along floor /wall junctions) have grease or dirt buildup. Some wall surfaces are becoming worn. Corrective Action(s): Clean the floor along floor /wall junctions and clean in hard to reach areas. Follow a routine, written cleaning schedule. Note: Any surfaces that are no longer impervious to moisture (wall behind dishwasher) or where there is exposed wood or peeling paint (behind the prep sink), is to be re-surfaced so surfaces are smooth and impervious to moisture (by February). Add ice machine to cleaning schedule. Small bar sink - clean to avoid fruit flies. Violation Score: 3

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

Comments

Check your Food Safe certificate and update if it was obtained more than 5 years ago. Operator is to have a valid Food Safe certificate and at least one person per shift if operator is away requires Food Safe certification. Keep certificates on site. Keep your food safety plan and sanitation plan on site. Hand sinks have liquid soap and paper towels in dispensers. Vinyl disposable gloves are available. Discussed hand washing and cross contamination. Coolers are all at 4 C or colder with the exception of the small server cooler which is at 5 C - check this in 1 hour and adjust if necessary (your thermometer is accurate). Cooling of hot foods - is being done in an ice bath - good. Walk in cooler is well organized and food is labelled. Quats sanitizer is a bit strong (about 200ppm) - label advises to mix to a 200ppm concentration. Follow directions on the label. Dishwasher - see above.