Fraser Health Authority



INSPECTION REPORT
Health Protection
JPAK-BM5USS
PREMISES NAME
The Mayfair - Kitchen		Tel: (604) 671-4555
Fax:
PREMISES ADDRESS
33433 Marshall Rd
Abbotsford, BC V2S 1K8		INSPECTION DATE
February 25, 2020		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Gavin McIntosh		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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

Overall sanitation satisfactory
Hand washing stations stocked with liquid soap and paper towel
Hot and cold running water available at all sinks
No sign of pests noted at the time of inspection

Main Kitchen:
-All coolers at 4 C or lower; all freezers at -18 C or lower
-Hot holding unit was empty but the pan was at 60 C or higher
-High temperature dishwasher in good working order; detected 78.6 C at plate level after final rinse cycle
-Temperature logs for cooler kept and updated daily.
-Dry storage area organized
-QUAT sanitizer available; detected 200 ppm of QUAT

Serveries:
-3 serveries with domestic dishwashers that have 2 hr washing cycle; used once in the morning and once in the evening.
-Was not able to check temperature as the cycle was too long, operator will use thermal label and send us a picture to confirm that the temperature exceeded minimum of 71 C at plate level after final rinse cycle
-Temperature logs are kept and updated daily for dishwashers
-All coolers at 4 C or lower; all freezers at -18 C or lower
-Hand washing stations stocked with liquid soap and paper towel
-Hot and cold running water available.
**When the domestic dishwashers are not working, all dishes and/or utensils are brought to main kitchen for dishwashing**