INSPECTION REPORT Health Protection NTSD-BJTW4A

PREMISES NAME Popular Fish House		Tel: (604) 588-2299 Fax: (604) 507-3573
PREMISES ADDRESS 9532 120th St Surrey, BC V3V 4C1		INSPECTION DATE December 13, 2019	TIME SPENT 1.2 hours
OPERATOR (Person in Charge) Mohit Kukreja		NEXT INSPECTION DATE March 05, 2020
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: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Two pots stored upside down directly on the floor under the cleaning sink. Corrective Action(s): All kitchen utensils must be stored off the floor in the sanitary manner - on a shelf, pallet, or cabinet. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris on the side of the domestic cooler and on the floor between this cooler and table, under prep. table near the heating tank and side of the cooking equipment, under the handwashing sink and cooler.Old mice dropping found on the storage shelf of the front/window table. Corrective Action(s): Clean and sanitize floor, equipment, shelves from food debris. Violation Score: 9

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

Comments

General sanitation - acceptable, but required improvement (see violation sections). Hand washing stations (main kitchen/washroom) supplied with hot/cold running water, soap, and paper towels. Note: Paper towel dispensers are not in a good working order/hard to get paper towel - please repair it or replace. Domestic refrigerator: coolers at 3.0 ; freezer at -18.0 C; Two-doors glass cooler at 2.2 C; Front beverage cooler at 4.0 C; All freezers (chest, upright) at -18 C; All food is stored safely at the time of inspection. Three-compartment sink - satisfactory; Bleach sanitizer - available; Dry storage area - satisfactory; Staff washroom - satisfactory; supplied with cold and hot running water; liquid soap and paper towel. Friendly reminder: - Surface sanitizer in labeled container must be available in the kitchen all the time. - Do not put a garbage bin front of the hand washing sink.