INSPECTION REPORT Health Protection JMAA-B8JVWS

PREMISES NAME Red Rose Restaurant		Tel: (604) 591-8850 Fax:
PREMISES ADDRESS 6914 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE January 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mike Thind		NEXT INSPECTION DATE February 09, 2019
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 = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Three knives inside knife holder had some leftover food grime left on it. 2. Meat slicer contained fat residue around the guard area. Corrective Action(s): Knives were washed, rinsed, sanitized at time of inspection. The meat slicer was cleaned-in-place. Ensure that you properly wash, rinse, and sanitize all food contact surfaces after use and BEFORE putting them away. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Multiple food products inside bottom portion of prep cooler, including raw seafood and vegetables, were not covered. Corrective Action(s): Items were covered with a food-grade lid at time of inspection. Cover all food items when they are not in use. All these items must be covered to protect them from contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Area around cook line needs to be cleaned, especially in the crevice between your griddle and fryer. Corrective Action(s): A deep clean will need to be made around your deep fryer area to maintain it in good sanitary condition. This also reduces the likelihood of attracting pests such as rodents. Date to be corrected by: Feb 1, 2019 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Flour storage bin lid was missing and was covered with a board. 2. Shelving in the back part of your kitchen needs to be improved. Paint is chipping off and exposed wood is present, also leading to the accumulation of grime and mildew. 3. Grill scraper bristles are starting to warp, leading to a possibility of contamination into the grill. Corrective Action(s): 1. Replace the board with a proper fitting lid designated for that container. (Date to be corrected by: Feb 1, 2019) 2. Re-paint over the shelving and add an appropriate shelf liner. All shelves should be impervious to moisture and easily cleanable. (Date to be corrected by: Feb 18, 2019) 3. Discontinue use of the grill scraper until a suitable replacement that will not potentially shed bristles. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's FoodSafe 1 certificate has expired. Corrective Action(s): Go to www.foodsafe.ca to re-obtain certification for FoodSafe 1. Date to be corrected by: Feb 1, 2019 Violation Score: 1

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

Comments

Routine inspection conducted. Facility will need some additional cleaning. The following observations were made: 1. Temperatures - Walk-in cooler at 1C - Walk-in freezer at -14C - Chest freezer at -18C - Prep cooler at 4C (top) - Prep cooler at 4C (bottom) - Beer cooler at 5C - Dessert stand-up stainless steel cooler at 1C - No temperature logs were maintained. You must ensure that you keep temperature logs up-to-date 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen, restrooms, and in front bar area - Low-temperature dishwasher sanitizes at final rinse residual of 100 ppm at the plate (Min: 50 ppm) - Bleach sanitizing pail present at 200 ppm at bar area and in kitchen. Spray bottle was >> 200 ppm and was diluted to 200 ppm at time of inspection. Remember, only add 1 teaspoon of bleach per litre of water - Soiled rags will be rinsed and placed into designated laundry bin to be sent to Cintas for cleaning and laundering - Ice machine was in excellent sanitary condition. Scoop is stored outside - Soda fountain gun in bar area was in sanitary condition and was not used at time of inspection 3. Storage - Food products stored off the floor on shelving - Raw products stored separately from cooked and ready-to-eat products - Walk-in cooler and walk-in freezer is generally well organized 4. Pests - No recent visible signs of pest activity at time of inspection - Back receiving area is in sanitary condition. Back door is tightly shut to prevent pest entry through the kitchen 5. Administrative - Permit posted - Chef has FoodSafe 1 certification 6. The following also require your attention: - Ceiling tiles are starting to crack and discolour above the ventilation canopy. They should either be cleaned or replaced