INSPECTION REPORT Health Protection 244044

PREMISES NAME Sage Dining at Meadowridge School		Tel: (604) 467-4444 Fax: (604) 467-4989
PREMISES ADDRESS 12224 240th St Maple Ridge, BC V4R 1N1		INSPECTION DATE November 1, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Gary Riemer		NEXT INSPECTION DATE March 01, 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: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cold, potentially hazardous food held in "low boy" cooler >4C - raw bacon = 8.2C; soup = 8.6C. Raw eggs and garlic oil inside as well. No temperature log for "low boy" to determine how long food were stored at "danger zone" temperature Corrective Action(s): Operator discarded potentially hazardous food items Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: "Low boy" prep cooler not holding foods at <4C as required Date to be corrected by: Immediately Corrective Action(s): Do not use "low boy" to store cold, potentially hazardous foods until cooler temperature proven to sustain >4C. Cooler may need to be turned down to decrease temperature or professionally serviced. Begin recording cooler temperature >2X daily (HACCP)

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

Comments

Recommendation: Ice cream freezer has a large build up of ice inside. This will need to be routinely dethawed to prevent equipment failure General Comments: Handsinks equipped with hot and cold water, liquid soap and paper towel High temperature dishwasher reached 81.8C at the plate level upon final rinse cycle (min/max probe) Coolers operating at <4C, freezers operating at <-18C. Thermometers inside Hot holding foods at >60C Quats sanitizer at 200ppm (spray bottles, buckets for soaking bar rags) UV fly trap working Vent hood clean, free of debris and grease Foods in dry storage covered, labelled and stored off the ground protected from contamination Foodsafe certified staff present Permit posted with valid decal No signs of pests observed General sanitation is excellent