INSPECTION REPORT Health Protection LQUN-AC8PRJ

PREMISES NAME C & C Concessions		Tel: (604) 460-7670 Fax:
PREMISES ADDRESS 11431 Bonson Rd Pitt Meadows, BC V3Y 2S3		INSPECTION DATE July 26, 2016	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Sally Clayton		NEXT INSPECTION DATE 12 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The cement floor is porous and not sealed, and it is difficult to be cleaned. Corrective Action(s): Reseal/repaint the floor so that it is sealed, cleanable, non-slip, and impervious to water. Ensure it is sealed with a clear sealant or a light colored paint **Correction date: Mar. 1/17**. Violation Score: 1

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

Comments

A routine inspecting was conducted, the following observations were made: - Coolers 4C; freezers were -18C; thermometers present, and no temp. logs recorded. - Hand sink stocked liquid soap, paper towels, and running hot and cold water. - FoodSafe certified staff present. - Foods stored properly. Foods stored 6" off the floor, in covered containers, and labeled. - Sanitation level is good. No signs of pests. - Grilling of hot dogs and hamburgers done on flat grill. The flat grill is not under an exhaust hood to remove grease-ladened vapors. It is highly recommended to ensure the cooking of animal proteins is done under an exhaust fan/hood to remove vapors so surfaces are not covered in grease when the vapors settle out. This creates a fire hazard and increases the amount of cleaning needed. - Chest freezers have build up of ice on the interior of the walls. It is recommended that the ice is periodically removed to allow the door to shut tightly. This will prevent more ice build up, decrease the amount of electricity needed to keep food cold, and increase the life of the motor. - Bleach and water solution used for sanitization. None mixed at time of inspection as facility not in operation. - Tabletop, fully enclosed deep fryer has clean filter and serviced yearly.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AC8PRJ
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: 0.17 hour Specific comments: All in order.
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