INSPECTION REPORT Health Protection 252990

PREMISES NAME Rancher's Restaurant		Tel: (604) 794-3003 Fax: (604) 794-3966
PREMISES ADDRESS 53560 Bridal Falls Rd Rosedale, BC V0X 1X0		INSPECTION DATE December 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jeremy Jeon		NEXT INSPECTION DATE December 18, 2023
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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A container of sausages, eggs, and 2 containers of egg whites were found stored by thestove area. Measured at 8°C - 20°C. Corrective Action(s): Cooked at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Knives were found to be stored in a crevice between the prep cooler table and the hot holding table. Corrective Action(s): Remove knives. Store food contact utensils in a clean area to prevent cross-contamination. To be corrected within one week. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Droppins found by the sink next to the potatoe cutter. Corrective Action(s): Clean the area. Soak the area with 100ppm bleach priore to sweeping. To be corrected within one week. Violation Score: 3

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

Comments

-All coolers were measured at 4°C or below -All freezers were measured at -18°C -Handsinks equipped with soap, paper towel, cold and hot running water/ -Hot holding temperatures for the soups were measured at 60°C or above. -Chlorine dishwasher was measured at 100ppm at dish level -Chlorine surface sanitizer bucket was available and measured at 100ppm. -All potentially hazardous foods must be stored at 4°C or below or 60°C or above prior to being used to prevent microbial growth in the danger zone. -During the rush periods, please portion the foods to prevent being stored in the danger zone.