INSPECTION REPORT Health Protection ANAN-ANYPQX

PREMISES NAME Emerald Culinary Club		Tel: (604) 540-4015 Fax:
PREMISES ADDRESS B - 420 Columbia St E New Westminster, BC V3L 3W9		INSPECTION DATE July 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris de Vaz		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Decide which sanitizer you want to use for cleaning countertops and equipment as discussed. Always have premade solution on hand for sanitizing purposes. Corrective Action(s): Do not carry a dry towel attached to the waist. Always store wiping cloths in a sanitizer solution. Use it as needed and then store it back in the solution. Refresh the solution every 2-3 hours or as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Flies and ants observed in the kitchen. Corrective Action(s): Do not keep the back door open. OR install a screen door to prevent pest entry. Use traps for flies and ants as discussed. Keep your countertops and all food storage areas clean. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: There are dry food spills on the shelves of the dry storage shelves. Corrective Action(s): Regularly clean all shelves and counters. Remove any items not used for the operation of the business. Do not use cardboard under equipment. Violation Score: 3

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

Comments

-Coolers are at 4 degC -Freezers are at -18 degC -Dishwasher rinse temperature is at 71 degC. -Hand sink and washroom sinks are fully equipped -Operator is using a wooden grinder that has a stone inside for grinding spices to make masala. The grinder is brushed down at the end of the day. Will get back to you about whether this is acceptable. -Operator has submitted a proposal to expand their menu and have seating (24 seats). As discussed, you need to keep your 2 processes separate i.e. foods that will be cooked, cooled, packaged and frozen vs. food that will be cooked and served to the public at lunch/dinner. All foods that are intended to be served during meal times MUST be cooked and then kept in a hotholding unit/warmer and maintained at 60 degC or higher. Any leftovers from lunch/dinner must be discarded and not cooled and frozen to be sold to customers as discussed. Customers are to use the back entrance door for entry/exit and not the door that leads through the kitchen. The prep cooler located across from the stove is NOT to be used as a dedicated "cooling" fridge as the temperature will vary due to it's proximity to the cooking area and the nature of the prep cooler (opening and closing of doors, etc). Use one on the coolers located to the side for cooling foods intended for freezing. -Cheque received in the amount of $112.50 (permit fee from July 2017 to March 2018). Cheque number's 264.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ANAN-ANYPQX
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Foods audited met requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment