INSPECTION REPORT Health Protection JFEN-BBAT5J

PREMISES NAME Flourishing Restaurant		Tel: (604) 534-3335 Fax:
PREMISES ADDRESS 20472 Fraser Hwy Langley, BC V3A 4G2		INSPECTION DATE April 16, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE April 18, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Buckets and tubs of food found thawing and cooling on floor under sinks. Corrective Action(s): Protect all foods from contamination. Do not store any food on the floor. Store foods in walk in cooler covered. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris and grease build up found on floors, shelves and equipment. Corrective Action(s): Thoroughly clean all floors under equipment, ceiling tiles, all shelves, walls and canopy. Clean chopping blocks and knife holders. Reorganize all storage rooms so that items are stored off the floor and personal belongings are stored separate. Violation Score: 15 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Tuck tape found on counters and shelves. Silicone behind dish sink area is moldy. Plywood shelves are rough. Corrective Action(s): Remove tuck tape and either refinish or replace any wooden shelves, counters so that they are smooth and cleanable. Remove moldy silicone. Violation Score: 3

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

Comments

All fridges are maintaining foods at 4 degrees Celsius or colder. Walk in freezer is -18 degrees Celsius. Reorganize so that foods are not on the ground. Discard freezer burnt foods that will not be used. Dishwasher final rinse reached 76 degrees Celsius at the plate. Sanitizer in bucket measured 100 PPM Chlorine residual. No sign of pests. Ensure that the owner is foodsafe certified. In his absence, there should be one person onsite at all times with foodsafe certification.