INSPECTION REPORT Health Protection JCHW-B26QB2

PREMISES NAME Lucky Horse Restaurant (72nd Ave)		Tel: Fax:
PREMISES ADDRESS 125 - 13737 72nd Ave Surrey, BC V3W 2P2		INSPECTION DATE June 28, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer pail in the kitchen was too strong - resulted in test strip bleaching out. Corrective Action(s): Ensure bleach sanitizer is maintained between 100ppm to 200ppm. Excessive levels of bleach may be toxic for humans. Bleach was diluted to 200ppm at the time of inspection. To prevent 200ppm bleach sanitizer, add 15mL of bleach per 4L of water. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Insert of BBQ pork was stacked directly on top of an insert of chicken in the prep cooler. BBQ was probed at 5C to 6C Corrective Action(s): Do not double stack inserts in the prep cooler. Base of the insert may potentially contaminate foods below and foods above the fill level may not maintained at 4C or less. Insert of BBQ pork was moved to the bottom of the prep cooler at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found accumulating under the cook line and also under the shelving units across from the staff washroom. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Correction date: Today Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Kitchen chopping block had a small gouge on the surface and small cracks along the side/top of cutting block - food debris found accumulating along these areas. Corrective Action(s): Ensure all surface are smooth, non-absorbent, and easily cleanable and all equipment is maintained in good condition. If chopping block cannot be repaired a cutting board can be placed on top of the chopping block for cutting. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Prep cooler was at 4C (top and bottom). -Front cooler has been replaced and was at 4C. -Kitchen upright freezer units were both less than -18C. -Chest freezer was at -18C. -Hot holding was greater than 60C. -Hot potentially hazardous foods cooled in shallow layers and at 4C. -Chemical dishwasher had a final rinse of 50ppm to 100ppm chlorine on the dish surface (minimum 50ppm required for proper sanitizing). Chemical test strips on-site expired Sept 2017 and are no longer properly indicating the chemical concentration - colour indicated does not match any colour on the test vials. -Kitchen handwash station shared with 2-compartment sink and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Raw meats were properly stored below and separately from ready-to-eat foods. Foods were properly covered and stored off the floor. -Utensils stored in a sanitary manner at the time of inspection. -Ice machine was found to be clean and sanitary. Scoop stored in a sanitary manner. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. *Foodsafe Level 1 valid. Certificates expire on July 29, 2018. In order to meet the FoodSafe Level 1 requirements, certificates must be valid/not expired. -Please contact the inspector if you have any questions or concerns.