INSPECTION REPORT Health Protection CQUY-CQLQ5B

PREMISES NAME Oh My Land Club		Tel: Fax:
PREMISES ADDRESS 101B - 2748 Lougheed Hwy Port Coquitlam, BC V3B 6P2		INSPECTION DATE April 5, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed along perimeter walls in the kitchen. Corrective Action(s): Clean & disinfect areas where mouse droppings are present. Contact a pest control company to provide pest control services to the premises Follow recommendations/guidance from the pest control technician to eliminate pest activity. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Openings around sewer pipe and water pipes to the East of the 3-comp. sink & dishwasher are a potential entry point for mice/pests. Corrective Action(s): Seal the openings around the pipes with metal mesh and/or expanding foam. Inspect kitchen for additional openings/entry points. Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration *Ensure to mix fresh sanitizer solution every 4 hrs (approx.) to maintain adequate sanitizer residual in the solution - High-temp dishwasher achieved final rinse temperature of ≥71o Celsius *Contact City Fire inspectors for guidance on food equipment that may be used without commercial exhaust ventilation (ie. domestic air fryers, panini press, waffle iron, etc.)