INSPECTION REPORT Health Protection 236667

PREMISES NAME New York Fries #3274		Tel: (778) 278-8803 Fax:
PREMISES ADDRESS 404 - 19705 Fraser Hwy Langley, BC V3A 7E9		INSPECTION DATE August 14, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tony Anghelone		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Quat sanitizer in buckets measured 400ppm. According to manufacturers instructions, sanitizer is suppose to be maintained at 200ppm to be a non-rinse sanitizer. Corrective Action(s): Adjust accordingly. Date to be corrected: Immediately Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Ensure hose at 3 compartment sink is a potable food grade hose - Date to be corrected: Immediately Remove apron and food utensils away from mop sink due to possible splashing. Otherwise, provide higher splashguard Remove construction materials off-site ie: a screw was found in handsink - Date to be corrected: Immediately Move garbage can under front counter to prevent possible contamination of dry storage items Corrective Action(s): Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Ensure that there is someone on shift at all times with FoodSafe certification. At time of inspection, one person on shift had FoodSafe. Operator to send more people. Date to be corrected: 2 weeks Corrective Action(s): Violation Score: 1

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

Comments

- Fridges are maintaining foods at 4C or colder - Warming units are hot holding foods at 60C or hotter - Liquid soap and paper towel at handsinks.