INSPECTION REPORT Health Protection RHEN-CZDTYW

PREMISES NAME Earl of Sandwich		Tel: Fax:
PREMISES ADDRESS C105 - 20727 Willoughby Town Centre Dr Langley, BC V2Y 1X1		INSPECTION DATE January 11, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rami Attala		NEXT INSPECTION DATE January 22, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: 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): cloths not used properly. Only small amount of quats solution used and cloths are not immersed in solution. This will not provide the cloths with sufficient sanitizer concentration for any period of time. Corrective Action(s): Make sure to fill sani-bucket such that the closth are fully submerged in solution. Implement a timeline for replacement and mark with times on bucket (recommendation). Two hours is typical. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A multitude of food boxes and containers on the floor in the walk-in cooler. Walk-in cooler full. Food delivery just completed. Unsure how or where food will be stored. Any off-site food storage must be approved by this office. Corrective Action(s): No food can be stored directly on floor. Boxes and containers must be stored in a manner that will allow easy and complete cleaning of premises on daily basis. Call office to discuss. Violation Score: 9

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

Comments

Storage space is at a critical point. Food deliveries are creating capacity issues. Storage is floor to ceiling in existing space. Call to discuss. Cooling units are at or below 4 C. Sanitizer at dish sink and mop sink measured 200 to 400 ppm. OK. handwash stations ok. Hot holding right at 60 C. Recommend increasing setting to level that buffers the minimum hot holding temperatures as discussed.