INSPECTION REPORT Health Protection RSHA-CP2U4F

PREMISES NAME Harry's Fish & Chips		Tel: (604) 382-4452 Fax:
PREMISES ADDRESS 902 - 4949 Canoe Pass Way Tsawwassen, BC V4M 4G9		INSPECTION DATE February 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jatanpreet Singh Lit		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: No concerns with temperatures noted this date. Monitoring is required to be conducted. "Probe" style thermometer is required to be kept on site. (ie: internal temperature monitoring of all cooked food items.) - Mechanical Dishwasher: High Temp - Ok. - Ensure all food contact surfaces are cleaned and sanitized after use or on a timely manner. Air dry. - Wiping cloth storage: Quats - OK. - Cloths are to be kept completely submerged in a sanitizer at all times. Monitoring required. Solution is to be changed on a routine basis. Use 200 ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Continue efforts to keep all items stored off of floors. (ie: Front take out containers, etc.) - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Sanitation: Improvements noted. Facility is to be kept clean and organized. - Structurally: Acceptable. - Equipment: No concerns. - Pest Control: Monitoring is required to be conducted. No signs noted this date. - Garbage, Recycling and Composting Disposal: Ensure all items are being stored in covered, food grade containers. - Food Safe: Trained staff is required to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan are to be kept on site for reference. Staff are to be properly trained.