INSPECTION REPORT Health Protection AKWN-AZVTCT

PREMISES NAME Waffle House		Tel: (604) 524-8118 Fax:
PREMISES ADDRESS 636 6th St New Westminster, BC V3L 3C3		INSPECTION DATE June 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajvinder Basi		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Soap and water was being used in spray bottles in the dining area. Corrective Action(s): A bleach and water sanitizer is required instead of soap and water. Instructed staff to replace the soap/water mixture with bleach and water. Bleach and water solution was 200ppm. If soap and water is used (e.g. to help remove grease from table tops) the tables must be sanitized with a bleach and water solution afterwards. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed raw meats stored above bread and lettuce in walk in cooler. Corrective Action(s): Raw meats must be stored below ready to eat foods like bread and lettuce to avoid the potential for contamination from meat juices and blood. Insstructed staff to re-organize the foods in the walk-in cooler at time of inspection. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was propped open at time of inspection. Corrective Action(s): Back door must be kept closed when not in use to prevent entry of pests. If back door is to be kept open for fresh air, a screen door must be installed. Instructed staff to close door at time of inspection. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 206 noted on Routine inspection # JPAK-AVYNT9 of Feb-14-2018 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] (Observed small pot of gravy being stored below 60 C; at 53 C. Discussed hot holding temperature with operator)

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage practices (except as noted above) are satisfactory. Storage areas are generally organized. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Staff hygiene and food handling practices appeared satisfactory at time of inspection. Bleach sanitizer (buckets for wiping rags) were 200ppm. High temperature dishwasher had a final rinse temperature that reached at least 71.0 degrees Celsius (as per min/max thermometer). Chemicals are stored in a safe manner. No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AZVTCT
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: Reviewed food product information for veggie burgers, chocolate muffins and cooking oil. No compliance issues noted.
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