INSPECTION REPORT Health Protection KLAI-CDWRBT

PREMISES NAME Andreas Restaurant		Tel: (604) 533-0111 Fax:
PREMISES ADDRESS 20227 56th Ave Langley, BC V3A 3Y6		INSPECTION DATE April 28, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Andreas & Dimitrios Arsoniadis		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 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)

Code 203 noted on Routine inspection # KLAI-CDUPFJ of Apr-26-2022 Food not cooled in an acceptable manner [s. 12(a)] Observation: 5 large pails (approximately 15 - 20 L) of tomato sauces noted cooling on the floor by the walk-in cooler during the inspection. Date to be corrected by: Immediately Correction: Ensure proper cooling techniques are used such as dividing the containers into smaller portions, storing them into stainless steel containers or cooling with the aide of ice wands. Using the proper techniques will ensure food is cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. If proper techniques for cooling are not implemented going forward, any food suspected that will not be able to be cooled adequately within the given time frame will be discarded. Code 302 noted on Routine inspection # KLAI-CDUPFJ of Apr-26-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. 0 PPM chlorine residual was detected in the main low temperature dish machine. **Issue corrected during the inspection** Staff fixed the machine. 50 PPM chlorine residual was detected on the plate level after the rinse cycle at the dish machine. 2. No sanitizer container was set up at the back of house prep area. **Issue corrected during the inspection** Staff filled a sanitizer container when questioned about having a sanitizer containter. 200 PPM chlorine residual was detected from this sanitizer container. 3. Dried on food debris noted on the blade and handle of the meat slicer. As per staff, meat slicer was last used yesterday. 4. Black buildup noted on the plastic drop plate of the ice machine. 5. Food soil noted on two slotted spoons that were stored away with other cleaned utensils. 6. Encrusted black buildup noted on the can opener by the stand mixer. 7. Encrusted black buildup and debris noted on 4 of the dishwashing racks for the main dishwasher. Date to be corrected by (#3 - 7): Today Correction: 1. Acquire chlorine test strips and test the dish machine before it is in-use to ensure that at least 50 - 100 PPM of chlorine residual can be detected at the plate level before using. This will ensure that all utensils and equipment going through the dishmachine will be properly sanitized. 2. There must always be sanitizer containers set up in areas where food prepartion is to occured. This will ensure all food contact surfaces may be sanitized when soiled. 3. Dissemble the meat slicer and wash, rinse and sanitze all parts of the meat slicer. The meat slicer MUST be washed, rinsed and sanitized after every use, every 4 hours if in continuous use and at the end of the day. This is a critical equipment as there are known Listeria monocytogene outbreaks associated with the use of an unclean slicer. Clean and sanitize the meat slicer appropriate when required to avoid a foodborne illness. 4. Empty the ice machine and clean and sanitize the interior of the machine as per the manufacturer's instruction. After cleaning, discard the first batch of ice before use. Clean and sanitize the ice machine at the determined frequency to maintain in a sanitary condition. 5. Clean the soiled slotted spoons before using. Staff must inspect all utensils and equipment after washing and sanitizing to ensure they are properly washed before putting away to avoid contaminating other cleaned utensils or equipment that are stored together. 6. Clean and sanitize the can opener before using and maintain in a sanitary condition after cleaning. 7. Maintain the dishwashing racks in a sanitary condition. If they are unable to be maintained clean, obtain new dishwashing racks.

Comments

Follow-up inspection conducted for inspection report# KLAI-CDUPFJ Did not see any large containers of food being cooled in the walk-in cooler at the time of inspection. 25 PPM chlorine residual detected on the plate level of the low temperature dish machine after the rinse cycle. Operator purchased large orange containers specific for the storage of chemicals such as detergent and sanitizer. Chlorine sanitizer set up at the back of house prep area. 200 PPM chlorine residual detected in this sanitizer container. Meat slicer was in-use - unable to verify the cleanliness during the inspection. Ice machine interior noted in a sanitary condition. Ensure to maintain the cleaning schedule in place for the ice machine to keep in a sanitary condition at all time. Cleaned utensils were stored in a sanitary condition at the time of inspection. Operator installed a new table can opener - noted in sanitary condition. Liquid soap available by the bar handwash station. All handwash stations were equipped with hot and cold running water, liquid soap and paper towel. New dishwashing racks have been purchased to replace the previous dishwashing racks. Will be changed out once the new oven is installed within the next week. Food-grade plastic bags have now been purchased for the storage of bread. Note: 1 garbage bag containing bread was noted in the walk-in cooler at the time of inspection. Staff discarded the bread during the inspection. Floor behind the stand mixer was noted in a sanitary condition. Bar reach-in cooler now has a new liner placed on the shelf and noted in a sanitary condition. A second follow-up inspection will be conducted within 1 month time to verify that the remaining outstanding non-critical hazards have been addressed. Thank you very much for addressing all the critical violations and most of the non-critical violations in such a timely manner. Tremendous improvements noted.