INSPECTION REPORT Health Protection RLON-AC3PYJ

PREMISES NAME Knight & Day		Tel: (604) 588-7575 Fax:
PREMISES ADDRESS 9677 King George Blvd Surrey, BC V3T 2V3		INSPECTION DATE July 21, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nha Tran		NEXT INSPECTION DATE July 26, 2016
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): In cookline prep cooler, probe thermometer measured between 8 and 19 degrees Celsius for foods kept more than four hours in cooler inserts for the following food items, which were discarded during inspection: -tar tar sauce -chipotle sauce -washed and cut vegetables - breaded and seasoned chicken - cooked and raw chicken - raw prawns - meat portions Corrective Action(s): Please discard all foods in cookline prep cooler that were kept above 4 degrees Celsius for more than 4 hours. Reduce amount of food stocked in inserts to what can be used within two hours. Ensure that cold potentially hazardous foods are maintained at a temperature below 4 degrees Celsius. [TO BE CORRECTED IMMEDIATELY] Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Organization needs improvement in walk-freezer; currently clutter and disorganization is unsanitary and prevent proper stock rotation. Do not store foods on the floor in walk-in freezer. 2) Under shelves and in between bins of dry storage area have accumulation of food debris. Clean this area and do not neglect going forward. Corrective Action(s): [TO BE CORRECTED IMMEDIATELY] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Cookline prep cooler has an ambient temperature ranging from 10 degrees Celsius to 20 degrees Celsius throughout unit. This does not allow the safe storage of potentially hazardous foods. 2) Under hand wash sink in bar there is a leaking pipe, with half of an ice cream bucket collecting the water dripping from the leak. This pooling of water could attract pest activity (i.e. flies). Corrective Action(s): Ensure cookline prep cooler is able to keep food at or below 4 degrees Celsius, and repair the leaking pipe under the bar sink. [TO BE CORRECTED IMMEDIATELY] Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometers observed in refrigeration or freezer units during inspection. Corrective Action(s): Please provide calibrated thermometers to monitor the storage temperatures of foods. [TO BE CORRECTED IMMEDIATELY] Violation Score: 1

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

Comments

- Hand wash sinks in men's and women's washroom, and at hand wash stations in kitchen are properly stocked to facilitate hand washing - Pest proof bins used to store dry goods; no signs of pest activity throughout premise - Walk in coolers, dessert cooler, and drawer-coolers under grill hold below 4 degrees Celsius - Walk in freezer, and standing freezer in cook line hold below -18 degrees Celsius - Dishwasher reaches 50ppm, and 54 degrees Celsius at plate surface; dishwashing area is well-kept, no pooling water or food debris build up - Clean dishware and cutlery stored in designated shelves, protected from contamination; proper air drying observed - Meat slicer clean and disassembled on shelf - 100ppm chlorine available for surface sanitizing