INSPECTION REPORT Health Protection MBEK-AS7SNT

PREMISES NAME Restaurant 62		Tel: (604) 556-7373 Fax: (604) 556-7343
PREMISES ADDRESS 106 - 2001 McCallum Rd Abbotsford, BC V2S 3N5		INSPECTION DATE October 16, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jeff Masey		NEXT INSPECTION DATE October 20, 2017
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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of milk and cream stored in bar mini cooler at 8 degrees C. Cooler ambient temperature at 7 degrees C. Corrective Action(s): Milk and cream are stored in walk in cooler overnight and transferred to mini cooler for lunch/dinner service, according to operator. Lunch service commenced less than 2 hours prior to inspection. Milk and cream transferred to walk in cooler. Please ensure no potentially hazardous foods are stored in this cooler until temperatures of 4 degrees C or less can be maintained to limit potential pathogen growth. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Containers of butane are stored in drawer next to bags of pasta. 2. Scoops stored with handles in dry food products (flour, sugar, bread crumbs). 3. Latex gloves being used for food preparation. Corrective Action(s): Please ensure that chemicals are stored away from food items to protect from potential contamination. Please ensure that scoops are stored with handles outside of food product to avoid potential contamination. The use of latex gloves for food preparation should be avoided as patrons may have latex allergies. Date to be corrected by: Today. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observed food items being stored in two Home Depot buckets and one Canadian Tire bucket in walk in cooler. Corrective Action(s): Please ensure that all containers used for food storage are suitable for their intended purpose (i.e. food grade) to avoid potential contamination of food. Date to be corrected by: Today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Bar mini cooler at 7 degrees C. Substantial ice build up in freezer compartment. Corrective Action(s): Please repair or adjust cooler as necessary to maintain 4 degrees C or less. Please defrost freezer compartment. Date to be corrected by: October 20, 2017. Violation Score: 3

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

Comments

Routine inspection conducted: - Walk in cooler at 3 degrees C - Left (grill) prep cooler at 2 to 3 degrees C (above) and 1 degree C (below) - Right (vegetable) prep cooler at 4 to 5 degrees (above/below). Please ensure that top inserts are covered when not in use. - Small prep cooler at 2 degrees C (above) and 1 degree C (below) - Chest freezer (kitchen) at -22 degrees C - Basement freezers at -18 degrees C or less - Hot holding internal temperatures (soup) at 60 degrees C or more - Sanitizer available in spray bottle at 200 ppm quats. Labelled at time of inspection. - Low temperature dishwasher measured 36 degrees C and 100 ppm chlorine at utensil surface - Hand washing sinks (kitchen, bar) are supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Bar ice bin and ice machine are in clean condition. Scoops stored safely. - Washrooms in clean condition. Sinks well supplied. - No evidence of pest activity noted at time of inspection - Temperature records available for review. Please ensure that bar mini cooler temperatures are being monitored as potentially hazardous foods (milk, cream) is stored here. *Note: 1. Containers storing sous vide pouches in walk in cooler are labeled, but individual pouches are not. Please ensure that individual sous vide pouches are labeled with date, time, discard date, and identity. 2. Please ensure that in use utensils at the prep line are stored safely (e.g. in an ice water bath) to limit the growth of potential pathogens/toxins. Please contact the inspector if you have any questions or concerns.