INSPECTION REPORT Health Protection JELR-BG6S95

PREMISES NAME Holly's Poultry In Motion		Tel: (604) 538-8084 Fax:
PREMISES ADDRESS 15491 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE September 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach is being mixed with detergent and used to clean the meat slicer. Sanitizing is not being done as a separate step. Corrective Action(s): All equipment and food contact surfaces (cutting boards, meat slicer, etc.) are to be: 1. Washed with soap and warm water 2. Rinsed 3. Sanitized with 1 tsp plain domestic bleach in 1 litre of water 4. Air dried. Do not dry with a cloth towel. Clean and sanitize after each use or every 4 hours if used continuously. Sanitize wiping cloths. Post your written sanitation plan/ train staff in procedures. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent (rat) droppings and a dead rodent (in trap) were noted under the shelves in the main kitchen. Staff advised that licenced pest control has been contacted and some holes where pests may have entered have been sealed. Corrective Action(s): Premises must be free of pests. Ensure all food is in pest proof bins. Discard any food that may have been contaminated. Clean up all droppings. Eliminate any sources of water. Provide a copy of your latest pest control report/invoice to Fraser Health. Continue to monitor for pests and seal any holes where pests may enter. Violation Score: 15

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

Comments

***Keep copies of Food Safe certificate on site. Staff working advises her Food Safe is < 5 years old. Email copies to Fraser Health. ***Keep copies of your Food Safety Plan and Sanitation Plan on site. Include food safety plan for hollandais sauce. Train staff re procedures. Coolers are all at 4 C or colder. Raspberry jam is refrigerated. Eggs, including for scrambled eggs and omelettes are not pooled in advance - these menu items are made when ordered - good. Hollandais sauce is >60 C. Cool all hot foods quickly (60-20 C in 2 hours or less and 20 to 4 C in 4 hours or less). Hand washing station is near the dishwasher and has liquid soap and paper towels. *** Provide liquid soap and paper towels in a dispenser (stand up dispenser is ok) at the small sink in the main kitchen to facilitate hand washing by food handlers. Dishwasher has a final sanitizing rinse (hot water reached 71 C inside of the machine). Pest control - see above.