INSPECTION REPORT Health Protection LKIM-B76PFH

PREMISES NAME Argyll Lodge		Tel: (604) 581-4174 Fax: (604) 582-6348
PREMISES ADDRESS 14590 106A Ave Surrey, BC V3R 1T4		INSPECTION DATE December 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Baljit Kandola		NEXT INSPECTION DATE 6 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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Keep personal items out of cupboards for food items. Staff personal items should not be stored alongside with food items. CORRECTED DURING INSPECTION - Items relocated. . Baking cooling rack found stored in cupboard on floor. CORRECTED DURING INSPECTION - Item relocated during inspection .. Corrective Action(s): To prevent contamination of food contact surfaces no personal items of staff to be stored in food storage areas and no equipment is to be stored on floors. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found on three shelves in downstairs basement dry storage area. NOTE: Health inspector unable to find holes . Corrective Action(s): Pull all items off shelves Clean and sanitize shelves with 200ppm Chlorine or equivalent. Set up traps in this room. Have Pest Technician inspect room for entry points. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (79.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection ***NOTE: Permit hand delivered during inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-B76PFH
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