INSPECTION REPORT Health Protection VHUU-D2TVZN

PREMISES NAME strEATS Maple Ridge		Tel: (604) 916-4200 Fax:
PREMISES ADDRESS 108 - 20690 Lougheed Hwy Maple Ridge, BC V2X 2P8		INSPECTION DATE February 26, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Amandeep Dhaliwal		NEXT INSPECTION DATE March 01, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer concentration detected in the QUATS sanitizer bottle. Staff refilled sanitizer bottle during the inspection - measured at 200ppm. Corrective Action(s): Ensure sanitizer bottles are refilled daily and concentrations are tested. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): (1) Handsink beside the prep sink had no soap available. Staff indicated the mounted dispenser fell off and they have been using the other hansink. Liquid soap was obtained during the inspection. (2) Handsink beside the prep sink blocked by a beer keg and fish batter container. Staff relocated items during inspection. Corrective Action(s): (1) All handsinks must be stocked with hot/cold running water, liquid soap, and paper towels for proper handwashing. (2) All handsinks must be easily accessible at all times during operations. Violation Score: 5

Non-Critical Hazards: Total Number: 4

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: No barrier installed between the handsink and the 2 compartment prep sink. Corrective Action(s): Install a barrier between the handsink and the 2 compartment prep sink to prevent food contamination during handwashing. The barrier should be adequate in height to prevent splashing from the handsink and constructed of smooth, non-absorbent, easily cleanable material (eg. stainless steel). *Correct by: March 13, 2024 Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation: (1) Raw foods observed stored above ready to eat/cooked foods in coolers and freezers. (2) Stainless steel bowls observed being used as scoops in the flour and fish batter containers. (3) Opened bag of flour observed in storage. (4) Staff personal items (eg. wallet, advil, personal food) observed in food storage areas and on food prep counter. Corrective Action(s): (1) Store all raw foods below ready to eat/cooked foods to prevent cross-contamination. (2) Remove bowls. Obtain scoops with a handle to prevent food contamination. (3) Transfer/store open bag of flour into a pest proof container with a tight fitting lid. (4) Personal items were relocated during the inspection. DO NOT consume personal food in the kitchen - food must be eaten in a designated area away from the kitchen (eg. public dining area). *Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: (1) Mounted soap dispenser broken/fell off at the handsink beside the prep sink. (2) No hot water available at the handsink in one of the staff washrooms. Corrective Action(s): (1) Repair/re-mount soap dispenser. (2) Adjust/repair plumbing to ensure hot/cold running water is present for handwashing. *Correct by: February 29, 2024 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: (1) Black hose with spray nozzle observed stored inside the prep sink. Hose was attached to the prep sink plumbing. Staff indicated that the hose was atached 3-4 months ago and used for filling a bucket with water for cleaning the deep fryer. (2) Stainless steel cover observed being used as an additional prep surface over the prep sinks. Staff indicated the vegetables are washed in the dishwashing sink. Corrective Action(s): (1) Remove black hose with spray nozzle. Do not use prep sink for cleaning purposes. Use the 2 compartment dishwashing sink for cleaning/sanitizing of food equipment. (2) Do not use the dishwashing sink as the prep sink - dishwashing sink is to be used for washing equipment/utensils only. Until the barrier is installed - use the right compartment prep sink. Clean and sanitize prep sink prior to use. *Correct by: Immediately Violation Score: 1

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

Comments

Coolers at 4C or colder; freezers at -18C or colder; hot holding at 60C or hotter. Temperature logs maintained. All handsinks (except noted violation) supplied with hot/cold running water, liquid soap, and paper towels. Low temperature dishwasher measured at 100ppm chlorine. Foods dated and covered. FOODSAFE certified staff on duty. No pest activity observed. NOTES: 1. Please obtain up to date QUATS and chlorine test strips for verifying sanitizer concentrations. 2. Ensure sanitizer spray bottle/bucket is available at food prep stations at all times during operations. 3. Ensure the hot holding insert for the rice scoop is changed out frequently.