INSPECTION REPORT Health Protection AKWN-B9LQDM

PREMISES NAME Waffle House		Tel: (604) 524-8118 Fax:
PREMISES ADDRESS 636 6th St New Westminster, BC V3L 3C3		INSPECTION DATE February 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rajvinder Basi		NEXT INSPECTION DATE February 25, 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 = 22

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cooked mashed potatoes not cooled in an acceptable manner. Corrective Action(s): Observed cooked mashed potatoes being cooled in deep plastic food inserts on the counter. Foods shall be cooled as quickly as possible using shallow, metal containers. Additionally, placing the containers on ice will speed up the cooling process. Cooling time from 74 degrees Celsius or more down to room temperature shall not exceed 2 hours. Discussed with operator about monitoring the time and temperature while foods cool. Operator corrected at time of inspection. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths for the front of house were not stored in bleach sanitizer. Corrective Action(s): In-use wiping cloths shall be stored in bleach sanitizer in between uses. Each wait station shall be equipped with a bucket of bleach and water (1 oz bleach per 4 litres of water). Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Live cockroaches found inside glue traps behind the cook line and in the servery. Corrective Action(s): Cockroaches were not found anywhere else, but the presence of live adult cockroaches in glue traps indicates an active pest problem. Operator said premise is serviced by a licensed pest control company every 2 weeks. Glue traps were observed throughout the food storage and food preparation areas. Past pest control reports were not available onsite. Operator said the pest control service is arranged by the building landlord or all tenants. Advised operator to request a copy of all pest control reports so they understand the status of any pest issues within the premise and cockroach bait paste in crevices throughout the premise. Requested operator provide copies of pest control reports for the last two months for review. Date to be corrected: February 25, 2019 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up between and under cooking equipment along the cook line. Corrective Action(s): Grease build up will attract pests like cockroaches. Operator said the cook line is cleaned on a weekly basis, however the grease buildi up in certain areas suggests the cleaning has not been very thorough. Reminded operator that regular cleaning is required to remove and prevent grease build up. The areas between and under cooking equipment shall be thoroughly cleaned to help control cockroach problem. Date to be corected: February 25, 2019 Violation Score: 9

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage practices were satisfactory. Organization of storage areas was satisfactory. Hand sinks were stocked with liquid soap and paper towels. Reminded operator that hand sinks are for hand washing only, and shall not be used for food preparation or utensil cleaning Staff hygiene and food handling practices appeared satisfactory. Bleach sanitizer (spray bottles for front of house and buckets for kitchen and servery) concentrations were 200ppm. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label). Operator will be replacing current dishwasher with a low temperature dishwasher (leased through EcoLab). Chemicals were stored in a safe manner. Note: Stand up freezer in servery has been put back into service for storing desserts. A new counter top cooler is in use in place of the old sliding door cooler for storing desserts.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B9LQDM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil, margarine and rhubarb pie. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment