INSPECTION REPORT Health Protection MLUO-BHLR6C

PREMISES NAME Pantry Restaurant #27		Tel: (604) 850-7101 Fax: (604) 850-7072
PREMISES ADDRESS 1355 Sumas Way Abbotsford, BC V2S 8H2		INSPECTION DATE November 4, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Vince Falbo		NEXT INSPECTION DATE November 05, 2019
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: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Ice machine was greasy/grimey (inside). 2. Wiping cloths were left on counter tops in the servers' area. Corrective Action(s): 1. Empty ice machine and wash inside thoroughly and sanitize before re-filling with ice. 2. Store wiping cloths in sanitizing solution at all times when not in use and change sanitizer regularly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher did not have chlorine residual at the plate surface. Sanitizer container was half full. Sanitizer in the line did not appear to be moving. 2. Slicer machine was not cleaned properly (food debris found on the slicer and plastic guard). Corrective Action(s): 1. Service this equipment immediately. For the mean time, wash dishes in dishwasher but sanitize dishes manually using the 2 comp-sink available and air dry. 2. Clean slicer machine thoroughly and sanitize. All removable parts to be taken off to be washed and sanitized before putting back together. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat stored in the upper drawer and cooked meat stored in the lower drawer of the cooking area. Rusty bottom of the upright cooler by the entrance of the dishwashing area may contaminate food. Corrective Action(s): Keep raw meat stored below cooked/ready-to-eat foods (both in the walk-in cooler and prep line coolers). Install washable cover for the bottom of the upright cooler so that this area can be cleaned properly. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is not working properly. Corrective Action(s): Ensure dishwasher is serviced on regular basis, Violation Score: 3

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

Comments

Hand sinks provided with liquid soap and paper towels. Sanitizer *quats* measured 200 ppm (in buckets). Walk-in cooler was at 2-3 deg C. Walk-in freezer was at -22 deg C. Prep line coolers were at or below 4 deg C. Hot holding for gravy, hollandaise sauce was 60 deg C or above. Hot holding for soup was at 74 deg C. Temperature log was available and up to date. - Temp of dishwasher was being recorded but not the chlorine. For low temp dishwasher, chemical sanitizer is used so ensure to record chlorine reading for final rinse. Kitchen staff - clean uniforms and hair nets worn, observed hand washing No signs of pests noted. Pest control monitoring in place. Dry storage area - delivery at time of inspection. Ensure to organize dry storage area and do not keep items not required for the business. Front service area: Hand sink provided with liquid soap and paper towels. Do not use wiping cloths to wipe hands. Use paper towels only.