INSPECTION REPORT Health Protection MLUO-CSHP45

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 June 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Milton Walker		NEXT INSPECTION DATE June 19, 2023
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: hand sink (cooking line) - not too much pressure from the sink; staff said they do not use as much as the other sink Corrective Action(s): repair this sink so there is adequate pressure to properly wash hands. Violation Score: 3

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

Comments

Facility hand sinks available and properly stocked with liquid soap and paper towels chemicals stored away from food storage/prep areas no signs of pests noted; pest control monitoring in available garbage storage areas and dumpster in sanitary condition health permit posted with valid decal Temperature controls/food storage walk-in cooler, upright coolers at 1-3 deg C (ambient temp) freezers were at -18 deg C or colder (ambient temp) hot holding unit available - foods cooked and served within half an hour of cooking Cleaning/sanitizing bleach available - solution made and measured 100 ppm facility is currently changing chemicals - ensure sanitizer appropriate for for food service mechanical dishwasher hand 100 ppm chlorine at surface dry wiping cloths available - ensure wiping cloths that are not dry are stored in sanitizing solution when not in use Staff hygiene kitchen staff - clean outer clothing, hairnets, no jewelry supervisor and staff have valid food safe 1 certification staff wash hands frequently Note: when preparing food, prep sink is used for this purpose only this sink can only be used as hand sink when food preparation is completed