INSPECTION REPORT Health Protection CQUY-CE5PQE

PREMISES NAME Port Coquitlam Bowl		Tel: (604) 942-5244 Fax:
PREMISES ADDRESS 2263 McAllister Ave Port Coquitlam, BC V3C 2A9		INSPECTION DATE May 5, 2022	TIME SPENT 0.67 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Ware-washing of equipment/food-contact surfaces is currently not being done with a sanitizing step (ie. soap and warm water washing only) Corrective Action(s): All reusable equipment/dishware/utensils that are used to prepare food must be sanitized after use with a food-grade sanitizing method. Provide reference card to operator for 2-compartment sink manual warewashing. Chlorine bleach available on-site. *Ensure to sanitize all food equipment/dishware/utensils after each use with the chlorine bleach solution noted in the reference card. Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing Zep disinfectant cleaner is unlabelled. Corrective Action(s): Label all chemicals with their contents to prevent accidental misuse. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Foodsafe level 1 certification has expired. Corrective Action(s): Provided reference sheet of Foodsafe-level-1 equivalent courses. Provide proof of Foodsafe certification within 30 days. Violation Score: 1

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Hot-holding temperatures are ≥60o Celsius (Nacho cheese) - No sanitation concerns noted at time of inspection - No pest activity observed during inspection