INSPECTION REPORT Health Protection DSOG-APFUAH

PREMISES NAME Montana's Cookhouse #3079		Tel: (604) 542-5230 Fax:
PREMISES ADDRESS 16071 24th Ave Surrey, BC V3S 9H7		INSPECTION DATE July 20, 2017	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Kevin White		NEXT INSPECTION DATE 6 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
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): Handle of the scoop was touching the coleslaw inside the metal insert container. Corrective Action(s): Do not store scoops inside the metal insert containers in which food items are stored or ensure that the handles do not touch the food items. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The soap dispenser at the handwashing station located adjacent to the salad prep cooler is broken. The manager stated that the part has been ordered. 2) The cover inside the ice machine is not securely fitted. Corrective Action(s): 1) Fix the broken soap dispenser. Do not use this handwashing station as there is no supply of soap. 2) Securely fit the cover inside the ice machine. Date to be corrected: July 27, 2017. Violation Score: 3

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

Comments

- General sanitation is good. - All other handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter) < or = to 4C. - All freezers (walk in, chest) < or = to -18C. - Most food items are stored in plastic insert containers with lids and labeled. - All hot holding units > 60C. - Temperature log maintained, kept up to date. - Low temperature dishwasher dispensed 100 ppm chlorine sanitizer at 45C at the plate's level. - Glasswasher machine dispensed 12.5ppm Iodine sanitizer. - Surface sanitizer available in red buckets with presoaked wiping cloths at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize food contact surfaces. - Appropriate test strips (ie. chlorine, iodine, QUAT) available for daily monitoring. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. - Food items are covered with proper lids. - No signs of pest activity. - FOODSAFE certified staff.