INSPECTION REPORT Health Protection VTUR-B44NXK

PREMISES NAME Brodeur's Bistro		Tel: (604) 746-5900 Fax:
PREMISES ADDRESS 101 - 3550 Mt. Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE August 29, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Peter Warkentin		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Some containers of sauces were being cooled and left on top of flour bins, etc., and this area is not a storage shelf and cooling product can contaminate flour and other product underneath. Also, single use conatiners were being stored improperly in containers that are not suitable and were dirty. Single use containers to be stored properly in sanitary containers that can be washed/sanitized Corrective Action(s): * Ensure all sauces, etc., stored properly while cooling (eg. on a cart while cooling, etc) and protected from contamination. Note: product being cooled must be done properly in small batches and with proper cooling method. Also, store all single use containers properly in clean containers in sanitary manner. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of debris/grime found under some food equipment/tables/bar area cabinets, etc., that requires immediate cleaning attention and more regular scheduled maintenance to maintain sanitary conditions Corrective Action(s): * Ensure ALL areas of kitchens/bar are properly cleaned and maintained in sanitary condition Violation Score: 3

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

Comments

* Cleaning continues to improve; provide additional scheduled cleaning for items that are done less frequently, to reduce build up of grime/debris * Continue with monitoring/maintenance of all areas of kitchen/bar and maintain sanitary conditions; continue with organization of all storage areas; remove equipment not being used