INSPECTION REPORT Health Protection MUPN-BKZUMD

PREMISES NAME Orrange Kitchen & Bar		Tel: (604) 474-4424 Fax: (604) 474-4425
PREMISES ADDRESS 111 - 1125 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE January 20, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE January 21, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 105

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two line coolers operating at 50-58F and food temperatures ranged from 50-62F. All potentially hazardous foods MUST be kept at 40F unless a time tracking system has been approved and is in place and food is discarded after 2 hours of being taken out of cooler. Corrective Action(s): All potentially hazardous foods were discarded during inspection. Repair person was called during inspection and is due to arrive tomorrow morning. For tonights dinner service put inserts on ice and change ice before it all melts and put only the amount of product in inserts that can be used in less than 2hours. Violation Score: 25 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Long white cutting boards on line coolers were very discoloured. Staff stated they clean and sanitize regularly Corrective Action(s): These require a deep clean and sanitize. If discolouration does not significantly improve, these may require planing. Due: Thursday Jan 23 2020 Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Main bar glass washer had no detectable sanitizer at final rinse. Both main and upstairs bar glass washer sanitizer bottles were very low with remaining chlorine sanitizer almost depleted of active ingredient. Corrective Action(s): Monitor these on a daily basis and replace bottles as needed. Recommend covering air gap around the sanitizer line and mouth of sanitizer bottle to slow down the evaporation of chlorine from the bottle. Violation Score: 15

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Three fly strips containing dichlorvos (white casing with yellow pad on inside) found throughout the kitchen storage areas. Product label reviewed with staff during inspection. 2) Ice wand stored in freezer directly on shelf. Corrective Action(s): 1) Remove these fly strips as they are not allowed for use in these areas as per the manufacture's instructions. Due: today 2) Store this in a container or wrap with plastic wrap to prevent contamination since this comes in direct contact with food. Due: today Violation Score: 9 304 - Premises not free of pests [s. 26(a)] Observation: Observed three dead mice in snap traps and droppings along floor-wall join in kitchen storage areas. Staff stated they have already called in a pest control company who has coming in weekly for the past four weeks and that the issue has significantly improved since the pest control company started coming. Pest control reports available on site for inspection. Corrective Action(s): Send copies of the last four weeks of pest control reports to undersigned inspector for review by tomorrow. Clean away all old droppings as well as dead mice in traps. If not already doing so, follow all recommendations given by pest control company. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Three conduit pipes observed without covers, air flow noted through a portion of the wall cut out in boiler room, large hole in wall under hand washing station in staff room and gap observed between the two receiving doors at floor level. 2) Multiple items (such as old construction supplies, equipment no longer in use, old signage, etc) stored throughout premise storage rooms on the floor. Corrective Action(s): 1) Repair/patch up all potential areas where pests may enter or hide. Due: Thursday Jan 23, 2020 2) Remove all items no longer required for premise operation and keep all items up off the floor. Thursday Jan 23, 2020 Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed a significant build-up of dirt, grease and food debris under equipment, along floor/wall join and in harder to reach areas of the kitchen and in bar. Corrective Action(s): Give entire kitchen and bar a deep and detailed clean removing all food debris, grease, bottle caps, broken glass, etc. Due: Thursday Jan 23, 2020. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two line coolers at 50-58F, these must maintain 40F at all times. Unit adjusted during inspection and repair company called during inspection. Corrective Action(s): Repair/adjust unit so it can consistently maintain 40F or less at ALL times. Violation Score: 15 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Several sanitizer bottles (as identified by staff) without labels. Corrective Action(s): Ensure all chemical bottles have a label for quick and accurate identification. Label any bottles missing one. Due: Today Violation Score: 3

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

Comments

Note: Temperature logs maintained twice per day but required temperatures were not marked anywhere on sheet for reference for staff. Put in required temperature as well as an area to not actions taken if a temperature is taken that does not meet minimum standard. Other observations: √ Walk-in coolers ≤40°F, Freezers ≤ 0°F, Hot holding ≥140°F √ Cooling done with ice wands, no concerns with process noted √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ Low temperature dishwasher at 50ppm √ Temperature logs maintained √ Staff with FoodSafe present √ No concerns with staff hygiene or food handling noted during inspection