INSPECTION REPORT Health Protection ABRR-B24R2B

PREMISES NAME Crescent Gardens Food Service		Tel: (604) 541-6700 Fax: (604) 541-8670
PREMISES ADDRESS 1222 King George Blvd Surrey, BC V4A 9W6		INSPECTION DATE June 26, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Peter Gaskill		NEXT INSPECTION DATE July 06, 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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 35

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Pudding and pears in syrup for lunch were held at 6C internal food temperature Corrective Action(s): - Food items are cold held in ice baths which is not an effective way to maintain temperatures - Food item was brought out at 11:00 am and is moved to walk-in cooler at 12:00 noon - Bring out small batch of food that is used with in two hours. ANY LEFTOVERS must be discarded after two hours Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Sanitizer solution not avaiable near the prep stations, plating tables at the time of inspection - Wiping cloths are stored on the counter Corrective Action(s): - Every station must have sanitizer solution and all wiping cloths must be stored in a bucket with sanitizer solution maintained at 200ppm quats residual concentration Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer that was used in the morning for food preparation was not cleaned and sanitized after, food residue were observed under blade guards and on the blades Corrective Action(s): - Equipment cleaned during inspection - Ensure that you follow manual warewashing steps for clean in place equipment which includes - wash, rinse and sanitize with 200ppm quats solution. Allow the equipment to air dry Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - Glove use was not satisfactory, employees wearing gloves were not observed wasing hands and changing gloves at the required frequency - Person washing dishes touched the washed and sanitized dishes after handling dirty dishes and no handwashing was observed in between Corrective Action(s): - Educated the operator about the effective glove use and effective hand washing technique Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: - Ready to eat cut fruits and vegetables and cooked food were stored next to whole fruits and raw foods Corrective Action(s): - Organize your walk-in cooler to ensure that all ready to eat food is on separate shelf and raw meats, eggs, dairy are stored away from cooked, ready to eat foods Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food safety plan is not available on site Corrective Action(s): - Have a copy of food safety plan on site for your staff to follow - Provide a copy to EHO. Ensure that the plan is updated to refect the menu on site. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Floors of walk-in cooler and walk-in freezer are not maintained in sanitary conditions - Hard to reach areas and shelving units in dry storage area have food debris accumulation Corrective Action(s): - Clean and maintain sanitary conditions in the above mentioned areas Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Two spatulas (silicon) were complelely worn out, cracked and chipped Corrective Action(s): - Discarded. It cannot be effectively cleaned and sanitized - Monitor all your equipment and utensils for any wear and tear and any replace as needed Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light covers are missing in dry storage area Corrective Action(s): Install shatterproof light covers Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation plan is not available on site. Corrective Action(s): Please update your sanitation plan. The one that is available in file is outdated as it does not include sanitation procedures for all equipment now used in kitchen Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Thermometer in the walk-in cooler was broken Corrective Action(s): - Replaced with a new thermometer available on site Violation Score: 1

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

Comments

- Main Kitchen: - Walk in cooler (main) at 2C. Food is covered, stored off the floor - 2 door upright cooler at 3C - Ice cream freezer at -16C. - Hot holding (soup) above 60C - Utensils in sanitary condition - Low temperature dishwasher at 55C and 100 ppm chlorine in rinse residual at utensil surface - Sanitizer available from dispenser and in labeled spray bottles and bucket the back at 200 ppm quats. - Handwashing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Serveries (second floor): - Domestic cooler at 2C; freezer at -17C - Upright 2 door cooler at 3C - Upright 1 door cooler at 2C - Chest freezer at -15C - Low temperature dishwasher at 45C and 100 ppm chlorine in rinse residual at utensil surface - Quats sanitizer at 200 ppm - Handwashing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels Basement: - Walk in freezer at -20C - Dry storage is organized and all food is off the floor NOTE: Maintain adequate temperature logs on consistent basis NOTE: Provide a copy of your menu for service on different levels. Service delivery model is changing on site. Please include changes in your food safety plan and sanitation plan.