INSPECTION REPORT Health Protection JPAK-B26UJT

PREMISES NAME Phoenix Diner		Tel: (604) 852-3735 Fax:
PREMISES ADDRESS 33769 South Fraser Way Abbotsford, BC V2S 2C3		INSPECTION DATE June 28, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Vi Chia		NEXT INSPECTION DATE 4 Months
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 = 13

Critical Hazards: Total Number: 2

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Observed cut apples on plate above the insert cooler which seemed to be left out for a long time Corrective Action(s): Required operator to store all cold potentially hazardous foods at 4 C or lower; sliced apples were discarded at the time of inspection Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed meat/vege slicer and a meat cutter not cleaned and sanitized at the time of inspection. Discussed with operator that they must be cleaned and sanitized after its been used immediately Corrective Action(s): Required operator to clean and sanitize both equipment Violation Score: 5

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Observed clutter throughout the kitchen Corrective Action(s): de-clutter to properly perform cleaning and sanitizing Violation Score: 3

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

Comments

Overall sanitation is okay; a bit of cleaning is required under the main cooking equipment. Ensure to clean and sanitize the grease build up at least twice/week All hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers are at 4 C or lower All freezers are at -18 C or lower All hot holding units at 60 C or higher High temperature dishwasher in good working order; reached 74.9 C at plate level after final rinse cycle Bleach sanitizer present on site and in use at 200 ppm No sign of pests noted at the time of inspection **Discussed Food Safe Certificate expiring this year July; please ensure to renew food safe as soon as possible**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B26UJT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment