INSPECTION REPORT
Health Protection
VCHN-AM7Q55

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
May 9, 2017
TIME SPENT
1 hour
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation:
- As discussed at last inspection plexiglass light bulb cover on the righthand side of the preparation cooler to be replaced.
- Some food products stored on the floor in the walk in cooler.
- Some food products covered with linen cloths in the walk in cooler.
Corrective Action(s):
- Replace with a new plexiglass that covers the entire light fixture unless the entire line is replaced with new preparation coolers with inserts. Quotes currently being obtained. Correct by May 31, 2017.
- Store all food products at least 6" off the floor. Correct immedately.
- Ensure all food products are covered adequately to protect from contamination. Correct immediately.

Violation Score: 9


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

Comments

Routine inspection:

Hand sinks provided with liquid soap and paper towels.
100ppm bleach available for use in labeled spray bottles.
Dishwasher registers 50ppm chlorine during the final rinse cycle.
Walk in cooler at 4 degrees C.
6 door freezer at -9 degrees C. To be replaced.
Domestic freezers at -15 to -17 degrees C.
Hot holding at or above 60 degrees C.
Preparation cooler inserts at or below 4 degrees C. Under the counter section at or below 4 degrees C.
Bar cooler at 3 degrees C.
Beverage cooler at 8-9 degrees C. No cold potentially hazardous food stored.
Cooked rice cooling on counter (internal food product temperature over 74 degrees C still). Reminder to cool from 60 to 20 degrees C in 2 hours then from 20 to 4 degrees C in 4 hours. Cool rice in shallow containers/bus pans.
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 cycle chlorine concentration.