INSPECTION REPORT Health Protection LKIM-BBCNWR

PREMISES NAME New York Fries		Tel: (604) 581-0206 Fax:
PREMISES ADDRESS 1401 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE April 18, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raye McLellan		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Health Inspector observed staff to hit utensil against organics bin and place utensil back into fries container. CORRECTED DURING INSPECTION - Fries discarded, Utensil fully washed and sanitized. . Corrective Action(s): Health inspector discussed issue with staff. Ensure younger staff are educated on safe Food Handling practices. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels missing from back hand sink. CORRECTED DURING INSPECTION. Paper towels added to handsink. . Corrective Action(s): Ensure staff are refilling paper towels after the last has been used. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Two droppings found next to snap trap in lower cupboard. Rat and mouse droppings found on floor of storage room 7 (SR7) of Guildford Town Centre Storage facility.. . Corrective Action(s): Clean and sanitize all affected areas. Ensure 200ppm Chlorine sanitizer or equivalent is used. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Sign stating tongs and other tools to be washed and sanitized every two hours - Ice machine in good sanitary condition - Proper re-heating methods observed for previously cooked food items - all soups, gravies, cheese reheated in the microwave and hot held. Temperatures exceeding 80 degrees Celsius measured in hot holding units; Hot dogs are cooked to 72 degrees Celsius and - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT WORK!! - Vegetable choppers/knives in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Dry storage room SR7 had no droppings on shelves or supplies. Ensure floor is routinely cleaned and remove any excess clutter. Ensure all items are stored up off floor. Clutter and items on floor provide cover for rodents and make it difficult to clean and monitor for pests