INSPECTION REPORT Health Protection ADIG-CWSU5P

PREMISES NAME Triple O's #515 - Kiosk		Tel: (604) 857-1514 Fax:
PREMISES ADDRESS 27032 Fraser Hwy Aldergrove, BC V4W 3P6		INSPECTION DATE October 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tammie Henn		NEXT INSPECTION DATE 6 Months
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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation o Staff washrooms appear clean and are fully supplied for hand hygiene o Public washrooms are clean and fully supplied for hand hygiene (Township of Langley managed) Storage Temperatures o Cold holding Coolers are below 4C, including walk in cooler in hallway -Cold hold line - surface temperature between 8.9-12C but below, lowest cheese/tomato slices are 2.3-3.0C (taken with probe thermometer). -Slices are used from the top first - ensure that this is used up within 2hrs, monitor the temperature. Put in coolers at 4C before 1hr 30min to ensure food safety. -Cold line is plastic insert containers with plastic lids. Would recommend metal insert containers as these can transmit the cold to food more effectively for this unit. o Cold holding Freezers are below -18C - freezers in the hallway gauge temperatures are between -21C to -24C. o Hot holding food items are at 60C - gravy Food Processing and Food Protection o Cooking - Temperatures are being monitored with probe thermometers o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf -Coolers are organized to prevent cross contamination Maintenance and Sanitation o 3 Compartment Sink is fully supplied with 200ppm Quats for sanitizing (300ppm Quats measured) o Chemical dispensers - 200ppm Quat sanitizer dispensed from tube in wall o Sanitizer bottles/buckets - have 200ppm Quats o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - there are no signs of pests at the time of inspection. o Sanitation Plan - Operators have a sanitation plan in place Administration o Valid operating permit is posted in public view o Staff is certified in food safety