INSPECTION REPORT Health Protection JMAA-BE8UWJ

PREMISES NAME Red Rose Restaurant		Tel: (604) 591-8850 Fax:
PREMISES ADDRESS 6914 King George Blvd Surrey, BC V3W 4Z9		INSPECTION DATE July 19, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mike Thind		NEXT INSPECTION DATE August 09, 2019
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 = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Marinated potatoes placed at room temperature, internally probed at 6C. 2. Cut fries were left on the counter (2 hours ago), internally probed at 21C. Corrective Action(s): Potatoes and cut fries were placed back into the cooler compartment. Do not place potentially hazardous foods out on the counter unless you are going to immediately use them. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Wall-mounted potato presser in unsanitary condition, with accumulated debris and grime in the metal grid. Corrective Action(s): Potato presser was cleaned and sanitized on-site. You must clean and sanitize the press AFTER EVERY USE. You may wish to opbtain a portable version of the potato presser be obtained to facilitate easier cleaning. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Food products inside bottom compartment of prep cooler (e.g. potatoes, salads) left uncovered at time of inspection. 2. Mop sink stored in proximity to bag of onions. 3. Ice machine (inner lip) has a small accumulation of biological (pink) residue. Corrective Action(s): 1. Lids were placed on the food products. 2. Mop sink moved away from the food storage areas. 3. Empty ice machine tonight. Wash, rinse, and sanitize the internals of the ice machine and run ice machine through one cycle of ice before re-using the machine. You must ensure that the mop sink is kept separate from food storage. Since your space is limited, it is imperative that you use it wisely by checking that any janitorial equipment is segregated from food items. Your ice machine must also be cleaned on a regular basis to prevent growth of any biological deposits on the lip of the machine. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Chest freezer contains food items filled with plastic grocery bags. Corrective Action(s): Do not use plastic grocery bags to directly store food products. Grocery bags may be contaminated. Use a food-grade container with a tight-fitted lid. Date to be corrected by: July 26, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were being made: 1. Temperatures - Walk-in cooler at 3C - Keg cooler at 2C - Prep cooler (bottom) at 2C, prep cooler (top) inserts at 4C - Walk-in freezer at -10C - Temperature logs were maintained and up-to-date. No dishwasher logs were able to be found on-site - please ensure that you maintain dishwasher logs DAILY to ensure that the dishwasher is functioning correctly 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizing pail at approximately 100 ppm - Sanitizer spray bottle (at bar area) originally at >> 200 ppm. Bartender was instructed to properly dilute according to manufacturer's directions and spray bottle eventually yielded 200 ppm - Low-temperature dishwasher releases a final rinse chlorine residual of 50 ppm 3. Storage - Food products generally stored at least 6" off the floor - Raw products separated from cooked and ready-to-eat items - Storage shelving has been repainted - good 4. Pests - No evidence of recent, visible pest activity at time of inspection - Back door (screen door) intact 5. Administrative - Chef on-site has Foodsafe 1 (in lieu of operator who was off-site) - Permit posted and up-to-date