INSPECTION REPORT Health Protection KDEL-AQQTPX

PREMISES NAME Outtakes		Tel: (604) 501-9420 Fax: (604) 501-9419
PREMISES ADDRESS 12161 72nd Ave Surrey, BC V3W 2M1		INSPECTION DATE August 30, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lara Manierka		NEXT INSPECTION DATE September 07, 2017
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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in sanitizer bucket was not found during time of inspection to be set up in food preparation area. Spray bottle of sanitizer was found by employee at 200ppm concentration. Corrective Action(s): Ensure to have sanitizer bucket set up with rags stored in bucket at all times. (Recommendation: ensure to set up sanitizer bucket upon opening and every 2-4hours as needed) Violation Score: 5

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

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

Comments

Handwashing station in Outtakes area equipped with hot/cold running water, liquid soap and paper towels. Hot holding found at >60c: - chilli found at 64c. - nacho cheese found at 63c. - pulled pork at 67c. Fries Freezer at -18c. Stand up door freezer at -18c. Insert cooler at 3c and equipped with thermometer. Drawer cooler at 4c. Two door stand up cooler at 1c and equipped with thermometer. Temperature logs are being recorded daily and available onsite. \ Foods are located off the floor. No pest activity noted during time of inspection. All employees are wearing proper protective wear (uniforms/hats) and hair is tied back. The following requires operators attention: 1. see above noted violation(s) 2. Ensure to clean under hard to reach areas on more frequent basis. Ensure to clean under all large equipment and behind equipment as needed. 3. Ensure all employees wash their hands before and after starting any tasks in food prep area(s).