INSPECTION REPORT Health Protection ALUI-CSCMFN

PREMISES NAME Orrange Kitchen & Bar		Tel: (604) 474-4424 Fax: (604) 474-4425
PREMISES ADDRESS 111 - 1125 Nicola Ave Port Coquitlam, BC V3B 8B2		INSPECTION DATE May 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Brian Orrange		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on the floor in the following areas: 1) To the left of the chest freezer outside beer walk in cooler and around beer barrel 2) To the right of the chemical dispenser closet 3) Inside chemical/cleaning equipment room Pest can transmit disease and must be eliminated Corrective Action(s): CLean/sanitize the above noted areas (chlorine @ 100 ppm). Ensure regular cleaning to monitor for new pest activities. Note: Pest control company conducts biweekly inspections. Live traps and sticky pads throughout premises. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris, dust, and grease accumulation in the following areas were observed: 1) under cook line 2) Inside walk in cooler and walk in beer cooler 3) Bottom shelf of reach in freezer 4) Under prep tables The above conditions attract pests Corrective Action(s): Deep clean the entire premises and above noted areas. Ensure regular/routine deep cleaning of all hard to reach areas. Correct by: this week Violation Score: 3

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

Comments

General observations/Good -Fraser Health permit posted at entrance -Staff have FOODSAFE level 1 training -Handwash stations are accessible and equipped with hot/cold running water, soap, and paper towels - Sanitizer available --> Quat @ 200 ppm in dispenser and spray bottles - Low temperature mechanical dishwasher had 100 ppm chlorine in the final rinse cycle -Glasswasher at bar had 100 ppm chlorine in the final rinse cycle -All food items inside the coolers were covered and labeled -Good stock rotation --> first in, first out system -Raw meat/ chicken/ seafood stored below/away from ready to eat food items -Ice machine in clean conditions -3 compartment sink available and in good working order (stoppers present) -Prep sinks available and in good working order -utensils stored in ice solution -all dry goods stored in pest proof containers -Food / equipment > 6 inches off floor - All chemicals are labeled and safely stored - Thermometers available inside cooler -Temperature logs/ sanitation logs maintained - Sanitizer test strips available (expiration 2024) - All coolers at 4 deg C or less 1) Walk in beer cooler at 0.2 deg C 2) Walk in food cooler @ 2.4 deg C 3) Reach in beverage cooler @ 3.8 deg C 4) Undercounter coolers @ 4 deg C - All freezers at -18 deg C or less 1) Chest freezer @ -18 deg C 2) Reach in freezer at -19 deg C -All hot held food at 60 deg C or greater 1) Rice @ 69 deg C 2) Gravy @ 61 deg C 3) Tort soup @ 64 deg C - Good food handler hygiene demonstrated - Food safe gloves observed Note: *Repair broken tile under cook line