INSPECTION REPORT Health Protection AHEN-AER4E5

PREMISES NAME Citrus Bar & Grill		Tel: (778) 394-4700 Fax:
PREMISES ADDRESS 10410 158th St Surrey, BC V4N 5C2		INSPECTION DATE October 14, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Julia Barreiros		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The handsink in the bar lacked liquid soap. Corrective Action(s): Ensure all handsinks are supplied with liquid soap, hot and cold running water, and paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: A ceiling light in the back storage room lacked a shatterproof cover. Corrective Action(s): Ensure the light bulbs in the back storage room are encased in a plastic shatterproof cover/sleeve. Correct within 2 months. Violation Score: 1

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

Comments

Liquid soap, hot and cold running water, and paper towels were available at the other handsinks in the kitchen, customer washrooms, and staff washroom. Coolers were 4 degrees C (40 degrees F) or colder. Freezer temperatures were satisfactory. Refrigeration units were equipped with thermometers. Temperature records were being kept. A probe thermometer was available. It was reviewed that chicken must be cooked to at least 74 degrees C (165 degrees F) for at least 15 seconds. It was mentioned that food is cooked to order and is not hot-held. 100 ppm chlorine residual was available after the dishwasher final rinse. 200 ppm QUATS sanitizer was available from the dispenser and the spray bottles. A separate cutting board was available for raw chicken. Ice machine was clean.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AER4E5
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: Canola oil is used on-site.
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