INSPECTION REPORT Health Protection JELR-BLX2JQ

PREMISES NAME Holly's Poultry In Motion		Tel: (604) 538-8084 Fax:
PREMISES ADDRESS 15491 Marine Dr White Rock, BC V4B 1C9		INSPECTION DATE February 18, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation: Corrective Action(s): Hollandais to be cooled quickly (temperature 70 F). Lasagna is being cooled at room temperature. Submit food safety plans to show cooling methods are meeting quick cooling criteria. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Prep cooler in cooking kitchen (next to window) air and food temperatures are above 4 C (food temperature 5-6 C). Corrective Action(s): Adjust/service this cooler so that potentially hazardous foods are at 4 C/ 40 F or colder. Four (4) flats of eggs are at room temperature (close to closing time). Store eggs at 4 C or colder. Do not overfill inserts (ham). Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Corrective Action(s): Keep written food safety & sanitation plans on site. Date to be corrected by - March 1, 2020. Violation Score: 1 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Corrective Action(s): Update Food Safe if more than 5 years old. Date to be corrected by- March 1, 2020. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Follow-Up inspection # JELR-BGKTC5 of Oct-02-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer bottle has a chlorine sanitizer (bleach/ chlorine 100ppm) and also detergent. Correction: Post directions for staff. Meat slicer and other equipment are to be washed with soap and water, rinsed with plain water, and then sanitized with a sanitizing solution (such as 1 tsp plain liquid bleach in 1 litre of water). Air dry. Do not mix bleach with detergent as these are separate steps. Label spray bottle with contents.

Comments

Surfaces and equipment are being sanitized with chlorine 200ppm - good. Note: Upstairs cooler not checked today. Reference NCR report 245834.