INSPECTION REPORT Health Protection 232136

PREMISES NAME Fresh Cravings Restaurant		Tel: Fax:
PREMISES ADDRESS 8851 120th St Delta, BC V4C 6R6		INSPECTION DATE May 18, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Leonida Sison		NEXT INSPECTION DATE May 24, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: 1. Pooling of shelled eggs used for making egg omelette. Omelette may not cooked to a high enough temperature to inactivate salmonella. 2. Vacuum packages salmon stored in the walk in cooler at 2C. According to manufacturer's instruction, vacuum packaged salmon should be stored in the freezer at or below -18C or inside cooler with holes on package to allow air circulation. Corrective Action(s): 1. Must not pool shelled eggs for dishes that are not consistently cooked to use pastaurized eggs for making omelette or 70 pools for immediate consumption. 2. Store vacuum seated salmon according to manufacturers instruction. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. A tray of shelled eggs left beside the stove for less than 2 hours. Internal food product temperture measures at 18C. This allows growth of pathogens and/or the formation of their toxins. 2. Preparation cooler lids for covering inserts were not closed. Internal food produce temperature for inserts at 8-11CV. Food products in inserts were stored for less than 4 hours. Corrective Action(s): 1. Shelled eggs must be stored at 4C or below when not for immeidately use. Take out only amount of eggs that will be cooked immediately. 2. Close the lid for preparation cooler when not in use. Keep cold potentially hazardous food in inserts at 4C or below at all times. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Quats solution from spray bottles and dispenser at over 400 ppm. High level of quats is a chemical hazard that can contaminate food. Corrective Action(s): Adjust/service the quats spray bottles and dispenser to ensure 200 ppm quats are available for use.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Preparation cooler bottom section of 1.2C. Sliding glass door cooler at 2.3C Walk in cooler at -1C Walk in freezer at -28C Low temperature dishwasher registered 50 ppm chlorine at plate level during the final rinse cycle. hand washing stations provided with liquid soap and single use paper towels. No pest activities observed. Note: Check the ice machine instruction manual and follow proper cleaning and sanitation procedure. Guidelines for pooling eggs provided.