INSPECTION REPORT Health Protection MLUO-CJNVQJ

PREMISES NAME Peardonville House Food Service		Tel: (604) 856-3966 Fax: (604) 856-3120
PREMISES ADDRESS 825 Peardonville Rd Abbotsford, BC V4X 2K3		INSPECTION DATE May 3, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Milton Walker		NEXT INSPECTION DATE September 06, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): no approved sanitizer to sanitize the food contact surfaces at the time of inspection Corrective Action(s): ensure to use an approved sanitizer (quats or bleach) to sanitize the food contact surfaces 12% bleach was found at the site and they made it as their sanitizer solution measured at 200 ppm Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: observed flies near the mop sink area Corrective Action(s): ensure to keep the facility free of pests in order to prevent food contamination observed blue light outside of mop sink area; manager to check with th pest control company and install another blue light close to the mop sink or find any other way to eliminate the flies Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: observed some food pieces on the ground in dry storage area and grime build up on floor Corrective Action(s): ensure to maintain the facility in good sanitary condition please ensure to put a brighter (bulb) with high voltage in dry storage area Violation Score: 3

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

Comments

Paper based inspection Report #256533 Note: Observed single use containers washed and sanitized at time of inspection. Manager confirmed that it is only for recycling purposes Please ensure to use single use containers and utensils only once. hand sinks fully equipped with hot/cold running water, paper towel and liquid soap temperature checks: Staff room area *freezer (bread) -17.1 deg C *freezer (peas) -15.2 deg C Front area *prep cooler top (sauce) 1.8 deg C *prep cooler bottom (butter) 3.7 deg C Back kitchen area *freezer near the dairy storage area (blueberries) at -13.1 deg C *freezer near the prep sink (chicken patties) at -11 deg C *walk-in cooler (sausage) at 1.8 deg C *cooler near the dry storage area (celery) at 5.1 deg C. Note: this cooler is only for fresh vegetables *no hot holding at time of inspection Sanitation & Maintenance *low temp dishwasher sanitizing (chlorine) at 100 ppm *food is stored off the floor *staff washroom clean and hand wash sink is equipped with hot/cold running water, liquid soap and paper towels *vent hood clean and service is up to date Administrative *valid operating permit posted in visible location *staff has foodsafe training