INSPECTION REPORT
Health Protection
VCHN-B2ZPMY

PREMISES NAME
Primerose Mediterranean Bar and Grill
Tel: (604) 940-0200
Fax: (604) 940-4149
PREMISES ADDRESS
220 - 6165 No 17 Hwy
Delta, BC V4K 5B8
INSPECTION DATE
July 25, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Sia and Maria Adjudani
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8

Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): At the time of inspection bar hand sink not provided with liquid soap for hand washing.
Corrective Action(s): Ensure all hand sinks are provided with liquid soap and paper towels at al times.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Raw shell eggs observed stored above bread, rice, and feta cheese.
Corrective Action(s): Ensure all raw potentially hazardous foods are stored below/away from ready to eat foods and vegetables.
Violation Score: 3


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

Comments

Routine inspection:

Hand sink and utility sink provided with liquid soap and paper towels.
100ppm bleach available for use in labeled spray bottles.
Dishwasher registers 50ppm chlorine during final rinse cycle.
General sanitation is good.
Walk in cooler at 4 degrees C.
2 door freezer at -20 degrees C.
Single door freezer at -16 degrees C.
Glass door cooler at 9-10 degrees C. No cold potentially hazardous food stored.
Freezer for desserts at -16 degrees C.
Hot holding at or above 60 degrees C.
Preparation cooler inserts at 4 degrees C. Lower section at 4 degrees C.
Bar cooler at 3 degrees C.
Permit posted in bar area.
FOODSAFE requirements met at time of inspection.

Note: monitor and record temperatures of all coolers, freezers, hot holding, and dishwasher final rinse chlorine concentration.