INSPECTION REPORT Health Protection JAHN-B5EPAH

PREMISES NAME The Original Lunch Doctor		Tel: (604) 465-5955 Fax:
PREMISES ADDRESS 12139 Harris Rd Pitt Meadows, BC V3Y 2E9		INSPECTION DATE October 10, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

- Handsinks are equipped with hot & cold running water, liquid soap and paper towels *Observed some utensil left at the handsink. Ensure that handsink is used strictly for washing hands only. Food debris may clog the handsink and discourage staff to wash hands frequently. Also, it is important to note that handsink must be accessible without touching any surfaces, such as a doorknob, after hands are washed. Therefore, the bathroom handsink is not a sufficient handsink for washing hands before handling foods. Ensure to use the appropriate handsink (in the front area) before handling foods. -Bleach available for sanitizer. *Some spray bottles are not labelled. Ensure to label ALL sanitizer bottles. * It was also observed that Windex was in one of the spray bottles labelled as sanitizer. Windex is not a sanitizer. 100-200ppm chlorine (1teaspoon bleach per 1L water) must be used to sanitize all food contact surfaces, including food equipment - Sandwich cooler measured 5-6C. *Ensure to keep monitoring the temperature. The temperature must be at or below 4C. - Other coolers measured <4C - Freezers measured <-18C - Hot holding (soup) measured >60C - Low temp dishwasher achieved 50ppm chlorine - Chlorine test strip available - Foods are stored off of floor - FOODSAFE certified staff present *Meat slicer must be cleaned & sanitized after use and every 4 hours while in operation *Lighting cover at the ventilation hood is broken and plastic parts are exposed which may cause physical contamination of foods. Replace the lighting cover. *Observed thumbtacks used to hold notes above food preparation table. Re-locate all tacks and any other items that may fall into foods.