INSPECTION REPORT Health Protection MBEK-AZMU3Q

PREMISES NAME Montana's Cookhouse #3079		Tel: (604) 542-5230 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE June 11, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kevin White		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced tomatoes near prep line were measured at an internal temperature of 9 degrees C. Ice level was well below the level of the insert. Corrective Action(s): Ice added to well at time of inspection. Ensure that inserts are stored within ice to maintain temperatures of 4 degrees C or less, limiting the growth of potential pathogens and/or toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine sanitizer detected in rinse residual for low temperature dishwasher. 2. Three buckets of quats sanitizer were measured at 50 ppm or less. 3. In use utensils stored in stagnant water near cook line Corrective Action(s): 1. Low temperature dishwasher was primed at time of inspection and at least 50 ppm chlorine was detected in the rinse residual at the utensil surface after two cycles. Ensure that chlorine is maintained at 50 ppm for effective sanitizing of dishes/utensils. 2. Quats sanitizer was refilled at the dispenser and measured at 200 ppm. Ensure that quats sanitizer is maintained at 200 ppm for effective sanitizing of equipment and surfaces. Ensure that wiping cloths are stored in sanitizer when not in use. 3. Ensure that in use utensils are stored at 60 degrees C or more, or 4 degrees C or less. Otherwise, a timer should be in place to ensure utensils are properly washed and sanitized at least every four hours. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Several flies observed in kitchen area. Fly lights are in place. Corrective Action(s): Retain the services of a pest control operator to address fly problem. Ensure pest control operator recommendations are followed to minimize pest populations. Date to be corrected by: July 11, 2018. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): 1. Back door was propped open at time of inspection. 2. Stagnant mop water observed in mop bucket. Corrective Action(s): Ensure back door remains closed to limit potential pest entry. Remove any potential pest attractants, such as stagnant mop water. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and/or dust observed in the following areas: 1. Walk in cooler fans 2. Walk in cooler and walk in freezer floors 3. Both prep coolers Corrective Action(s): Ensure the above-noted areas are properly cleaned. Food debris and/or dust may potentially attract pest activity and/or contaminate uncovered food items/surfaces. Date to be corrected by: June 18, 2018. Violation Score: 3

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

Comments

Routine inspection conducted: - Coolers at 4 degrees C or less - Freezers at -18 degrees C or less - Hot holding internal temperatures at 60 degrees C or more - Food is properly organized - Cooling racks in use - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels - Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and buckets at 200 ppm - Equipment and utensils maintained in clean condition - Bar glass washer measured at 12.5 to 25 ppm iodine in rinse residual - Premises is serviced by a pest control operator - FOODSAFE requirements met at time of inspection. Note: As of July 29 2013, all FOODSAFE Level 1 certificates issued in BC have a five year expiry date. FOODSAFE Level 1 certificates issued prior to July 29 2013 are valid until July 29 2018.