INSPECTION REPORT Health Protection CQUY-CHCQD7

PREMISES NAME Day 2 Day Restaurant		Tel: (604) 468-2549 Fax:
PREMISES ADDRESS 102 - 2540 Shaughnessy St Port Coquitlam, BC V3C 3W4		INSPECTION DATE August 16, 2022	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Jamshid Haidari		NEXT INSPECTION DATE August 23, 2022
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: No detectable chlorine residual in the low-temp dishwasher Corrective Action(s): -Repair dishwasher to restore sanitizer residual *Chlorine residual must be >/= 50ppm inside the unit* -Manually-sanitize all reusable dishware, utensils, cutting boards, pots/pans, etc. in the 3-compartment sink with the sanitizer chemical until dishwasher is restored to operational status Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle with "Z1 sanitizer" label is being used to hold "Mr. Clean" cleaner/disinfectant chemical Corrective Action(s): Re-label chemical bottles with the correct labels (ie. "Cleaner", "Sanitizer", "Degreaser", etc.) to prevent accidental misuse. *3-compartment sink sanitizer product may also be used in the spray bottle as a food-grade sanitizer on food-contact surfaces (eg. cutting boards, utensils, etc.) Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Hot-holding temperatures are ≥60o Celsius *Ensure to pre-heat food warmers prior to placing foods into the water baths, as the hot-holding units are not designed to re-heat foods (only hot-hold) - Quaternary-ammonium food-contact surface sanitizer solution available at 200ppm at the wall-mounted dispenser (above the 3-compartment sink) - Chemical-sanitizing dishwasher providing ≥50ppm chlorine residual during rinse cycle