INSPECTION REPORT Health Protection JAHN-AV3PU5

PREMISES NAME Pantry Restaurant #27		Tel: (604) 850-7101 Fax: (604) 850-7072
PREMISES ADDRESS 1355 Sumas Way Abbotsford, BC V2S 8H2		INSPECTION DATE January 16, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Vince Falbo		NEXT INSPECTION DATE January 19, 2018
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: High (≥30) Total Score = 48

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous foods (cheese, cut vegetables) in the cooler which is located below the stove was at 10C Corrective Action(s): Ensure that the cooler unit is able to maintian foods at or below 4C. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: QUAT sanitizer concentration measured 0ppm in the spray bottle (blue liquid) and in the bucket. Corrective Action(s): Food premises must be equipped with 200ppm QUAT sanitizer OR 100ppm Chlorine sanitizer (1 teasppon of bleach with 1L of water). DATE TO BE CORRECTED: IMMEDIATELY Violation Score: 25

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Low temp dishwasher did not produce detectable chlorine residual at plate's surface. Corrective Action(s): Do not use the dishwasher until it is confirmed that the dishwasher is able to produce chlorine residual. Implement manual dishwashing with sanitizer at the last step. Replace the sanitizer bottler or have the dishwasher repaired immediately. DATE TO BE CORRECTED: IMMEDIATELY Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Glass cleaner liquid was stored in spray bottles labelled as sanitizer Corrective Action(s): Staff training is required: misplacing chemicals may lead to chemical contamination of food contact surfaces/foods and improper disinfection of food contact surfaces. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 9

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

Comments

- Handsinks are equipped with hot & cold running water, liquid soap and paper towels - Coolers, except the one noted above,measured <4C - Freezers measured <-18C - Hot holding foods measured >60C - Foods are dated and kept in a manner that prevents cross-contamination - Attention to cleaning is required: meat slicer, knife rack - No signs of pest activity noted at the time of inspection *Multiple violations observed. Kitchen manager was informed to use 100ppm chlorine sanitizer for disinfecting food contact surfaces (cloth stored in a bucket) and for sanitizing dishes as the last step of manual dishwashing until the QUAT sanitizer dispenser is repaired to pump sanitizer adequately and the dishwasher sanitizer stock arrives in the next 2 days. Check chlorine concentration of 100ppm with test strips