INSPECTION REPORT Health Protection CQUY-CCHQWH

PREMISES NAME Day 2 Day Restaurant		Tel: (604) 468-2549 Fax:
PREMISES ADDRESS 102 - 2540 Shaughnessy St Port Coquitlam, BC V3C 3W4		INSPECTION DATE March 14, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jamshid Haidari		NEXT INSPECTION DATE March 18, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Foods in the small display cooler were above 4 degrees Celsius at time of inspection (~7 Celsius) Corrective Action(s): Temperature setting was adjusted at time of inspection. Monitor the temperature of this unit to ensure that it maintains temps at 4 degrees Celsius or colder at all times. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Access to the hand-washing sink was blocked by a cart at time of inspection. Corrective Action(s): Operator moved the cart to another location at time of inspection. *Ensure to keep the hand-sink clear of obstructions and accessible to staff at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low-temp (chlorine) Stero dishwasher is not providing adequate supply of sanitizer chemical during the rinse cycle Corrective Action(s): Discontinue use of the dishwashing machine until it can be serviced by a repair technician. *All dishware/utensils/etc. must be manually washed in one of the 3-compartment sinks using the wash-rinse-sanitize procedures discussed at time of inspection until dishwasher is repaired. *Contact a repair/service technician to service the dishwasher and restore an adequate supply of sanitizer to the dishwashing machine. 50ppm (or higher) chlorine concentration is required to sanitize dishware in this unit. Violation Score: 9

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Freezer temperatures are satisfactory - Quaternary-ammonium food-contact surface sanitizer solution available at 200ppm concentration - Overall sanitation is satisfactory - No pest activity observed during inspection