INSPECTION REPORT Health Protection ECAO-AWZTHR

PREMISES NAME Deer Garden Signatures		Tel: (604) 522-3177 Fax:
PREMISES ADDRESS 7152 Sperling Ave Burnaby, BC V5E 2W5		INSPECTION DATE March 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bread knife inbetween appliances at bar area -uncleanable area Corrective Action(s): Dishwash knife immediately. Do not store utensils in unsanitary areas like between appliances Use knife holders, clean containers, knife blocks etc. instead Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): utensils maintained in stagnant water in bar area and kitchen Corrective Action(s): Maintain your in-use utensils (ie. scoopers, mixing spoons) in iced water and dishwash minimum every 4 hours Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Cardboard laid out all over dishpit floor Corrective Action(s): Do not use paper type floor liners. Use non-slip plastic rewashable mats instead for better footing Violation Score: 3

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

Comments

Temperature Controls: -2-door bar undercounter 3 deg C 2-door Displays: -#1: 4 deg C #2: 2 deg C -good organization: raw meats/seafoods/eggs below other foods #3: 4 deg C -Rightside preparation cooler 3 deg C -Leftside preparation cooler 3 deg C -1-door display 3 deg C -Steamed rice 68 deg C Chemical Controls: -Low temperature washer >50 ppm chlorine sanitizer residual -bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, hot holders and mechanical washer General Sanitation -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Professional pest control comes on a regular basis: Ecolab pest control comes in monthly -no activity as per last report Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access -NOTE: any bare paper towel rolls in use must be dispensed to prevent ends from being contaminated (spindles with base okay)

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AWZTHR
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: 0.25 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