INSPECTION REPORT Health Protection ADIG-CK5SHC

PREMISES NAME Tommie's Kitchen		Tel: (604) 440-0261 Fax:
PREMISES ADDRESS 26850 29th Ave Aldergrove, BC V4W 3C1		INSPECTION DATE October 12, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tobias Brown		NEXT INSPECTION DATE October 14, 2022
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Dishwasher <71C. Dishwasher was run 4 times, highest temperature recorded on 4th run was 63C. Majority of items are take out only on single use containers. Only utensils are washed. 2. Two knives in knife rack have food residue on them. 3. Various surfaces have food residue or left over food scraps: -main prep table across from dishwasher has food residue and sticky liquid substance. -dishwasher surfaces on outside is covered in sticky residue -container under rack closest to dishwasher has previous spill on outside, discolored residue -blender has food residue, strawberries? -3 prep sinks have pasta, crumbs or other food residue -microwave has food residue inside -prep line inside drawers have abundance of crumbs inside and other leftover food scraps. Corrective Action(s): 1. Fix/repair dishwasher or turn on higher. Check incoming water pressure or hot water tank. If dishwasher is not working properly to sanitize dishes because of age and replacement is not allowed by facility/school, alternative method will have to be used for utensils and dishwasher can be used for washing only. Sanitize in bin or sink that can soak largest equipment. 2. Clean and sanitize knives before putting them inside knife rack. Also, wash down and sanitize knife rack. 3. Clean areas mentioned, sanitize surfaces. Do not leave areas dirty or with food residue at end of shift to be cleaned next day. Follow your cleaning plan. Maintain all areas daily. Date to be completed by: Today. Violation Score: 15

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

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

Comments

After lunch hours. Custodian was cleaning at the time of inspection. Owner/operator was not available at the time of inspection. Lunch service is daily. Walk in cooler/freezer was locked at the time of inspection. Outside the cooler, gauge shows <4C. Liquid soap in dispenser and paper towels in dispenser supplied at hand sinks. Operator has new machine to make strawberry (?) smoothies. Kept in the small mini cooler <4C. This cooler is needing a thermometer as it is small and fluctuates frequently next to warming unit. This has been mentioned in a previous inspection. Raw juice smoothies should ideally be put back into the cooler for end of night. Dry storage area: all food items covered and protected from contamination. No signs of pests at the time of inspection.