INSPECTION REPORT Health Protection JELR-BAGSFV

PREMISES NAME Holly's Poultry In Motion		Tel: (604) 538-8084 Fax:
PREMISES ADDRESS 15491 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE March 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 25, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): White domestic fridge in the upstairs food storage room air and food temperatures are > 40 F / 4 C (47 F/ 8C measured). There is water accumulating on the bottom shelf. Corrective Action(s): Do not store any potentially hazardous foods (bacon, dairy) in this cooler unless it can keep them at 40 F / 4 C or colder. Provide updated food safety plans to Fraser Health to show corrective actions if coolers are not cold enough. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths and cutting boards (on line cooler) are not being sanitized throughout the day. Smaller cutting boards are being sanitized throughout the day. Corrective Action(s): Store wiping cloths in a sanitizing solution (after washing and rinsing them) or sanitize cloths every 2 - 4 hours. Cutting boards and food contact surfaces are to be washed, rinsed, sanitized, and air dried every 2-4 hours when in use. Use 1 tsp domestic bleach in 1 litre of water to make a 200ppm chlorine sanitizing solution. Corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Wooden surfaces (new pony wall around line coolers and wooden shelf under microwave) have not been sealed. Corrective Action(s): Seal all wooden surfaces so that they are smooth, impervious to moisture, and can be kept clean (repeat violation). Correct by July 2019.. Violation Score: 3

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

Comments

Coolers are at 4 C or colder, including the line coolers, large 2 door cooler, dessert cooler, bar cooler. See above re upstairs cooler. Check and record temperatures daily. Hot holding (eg hollandais sauce ) not observed today during inspection. When in service, hot hold hollandais sauce above 60 C or discard after 2 hours. Follow your food safety plan and keep food safety plans on site. No muffins displayed during inspection. Staff advise they are covered when on display. Hand washing sink (back area) had hot/cold water, liquid soap, and paper towels in dispensers. **Recommend that the sink in the front area be used as a conveniently located hand sink and liquid soap and paper towels are to be provided. All staff are to use a designated hand sink to wash hand properly. Dishwasher has a temperature of 160 F/ 71 C measured inside of the machine after the third run. Maintain dishwasher so that all runs reach the required temperature (92 C at your gauge is 71 C inside of the machine). Keep door shut as much as possible or use screen door. Monitoring traps are in place.