INSPECTION REPORT Health Protection JPAK-AVYNT9

PREMISES NAME Waffle House		Tel: (604) 524-8118 Fax:
PREMISES ADDRESS 636 6th St New Westminster, BC V3L 3C3		INSPECTION DATE February 14, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajvinder Basi		NEXT INSPECTION DATE February 21, 2018
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] No No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Observed small pot of gravy being stored below 60 C; at 53 C. Discussed hot holding temperature with operator Corrective Action(s): Required operator to move the small pot of gravy to reheat to 74 C and hot hold above 60 C at all times Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed utensils being stored in warm dirty water until re-use Corrective Action(s): Required operator to use a new set of utensils and always have ice water for holding them in between tasks. Ensure that ice is replenished regularly Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Observed operator using hands often to plating and moving food items but did not wash hands during the inspection until mentioned Corrective Action(s): Required operator to wash hands as frequent as possible and in between each tasks/food items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Large spatula for meat, eggs and potatoes used randomly on all products 2. Observed using hands instead of tongs to touch food items with washing hands for each food item 3. Observed printed order receipts being placed directly on top of plated food Corrective Action(s): 1. Operator must use separate spatula for each type of food items. DO NOT mix one spatula for one food item with another 2. Operator must wash hands in between tasks/each food item and/or use tongs to grab food 3. DO NOT place order receipts on top of food products Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed bottom lining of the walls near staff washroom with holes and damages Corrective Action(s): Required operator to fix damage Date to be required: Mar.14.2018 Violation Score: 3

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

Comments

General sanitation is satisfactory All coolers at 4 C or lower All freezers at -18 C or lower Hand washing sinks (servery, kitchen and washrooms including staff washroom) stocked with liquid soap and paper towel Hot and cold running water available at all sinks Sanitizing solution available in kitchen and at servery at 100ppm of chlorine High temperature dishwasher in good working order; detected 72.9 C with probe thermometer No sign of pests noted at the time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AVYNT9
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: 0.15 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