Fraser Health Authority



INSPECTION REPORT
Health Protection
AFOK-AT4U3M
PREMISES NAME
Cultures		Tel: (778) 898 1690
Fax:
PREMISES ADDRESS
716 - 10153 King George Blvd
Surrey, BC V3T 2W1		INSPECTION DATE
November 14, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Yulin Wang		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

Routine inspection conducted and the following were noted at the time of inspection.
Cooler units less than or 4C.
Walk-in freezer -18C.
Soups and rice were hot holding to at least 60C.
3 compartment sink in use.
food items covered and stored at least 6 inches off the ground.
chlorine sanitizer available.
Hand washing station satisfactory.

Deli slicer and onion slicer were just used. Ensure both equipment are properly washed and sanitized at least every 4 hours.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: AFOK-AT4U3M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment