INSPECTION REPORT Health Protection 256868

PREMISES NAME The Morrison - Cafe, Kitchen & Bar		Tel: (604) 385-3311 Fax:
PREMISES ADDRESS 1 - 15223 Pacific Ave White Rock, BC V4B 1P8		INSPECTION DATE April 18, 2024	TIME SPENT 2 hours
OPERATOR (Person in Charge) Abhinav Singh		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer was not available for use in the kitchen. Sanitizer is spray bottle by front bar registered at 100 ppm Quats and was unlabelled. Corrective Action(s): Ensure food contact surface sanitizer is available for use at all times, properly labelled and registers at 200 - 400 ppm Quats or follow manufactures instructions. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Raw meat products stored on top of fresh produce (bell peppers) in the sliding glass cooler near the front of the kitchen. Corrective Action(s): Organize cooler to ensure that all raw meat products are stored below fresh produce and ready to eat food items (food that will not be cooked) Date to be corrected by: Immediately Violation Score: 3

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

Comments

General -Handwashing stations were equipped with hot & cold running water, liquid soap and single use paper towels -Low temperature dishwasher available for use. 100 ppm chlorine residual detected final rinse -Quats sanitizing solution registered at 200 ppm from dispenser -All coolers (except for preparation line cooler) registered at 4C or below Note: Inspection done during a busy period. Inserts in preparation line cooler registered at 8C. At the end of inspection temperature registered at 6C. Ensure temperature of all food drop to 4C or below in the next hour. Keep inserts half full and lid on during non busy periods -All freezers at -18C or b below -Soup was hot held at 60C or above -No sign of pests observed