INSPECTION REPORT Health Protection AJON-CG3TYE

PREMISES NAME Surrey Memorial Hospital Food Service		Tel: (604) 585-5611 Fax: (604) 585-5533
PREMISES ADDRESS 13750 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE July 6, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 20, 2022
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. One walk-in cooler is not in use. Operator informed that a service order has been put in for the walk-in cooler. No food stored in this cooler at the time of inspection. 2. Sanitizer dispenser near the Dessert Cooler is not in good working order. Corrective Action(s): 1. Service the walk-in cooler so the temperature is maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). Do not store any foods in this cooler until receiving written confirmation from the Health Inspector. 2. Service sanitizer dispenser near the Dessert Cooler so the concentration of QUATs is 200 ppm. In the meantime, use the dispenser located in the Dishwashing Room. Violation Score: 3

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

Comments

Routine Inspection: - All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All coolers (except one that is under repair - see violation above) maintained at or below 4 degrees Celsius (40 degrees Fahrenheit). - All freezers maintained below -18 degrees Celsius (0 degrees Fahrenheit). - All prep sinks supplied with hot/cold running water. - High temperature dishwasher sanitizing dishes with 71.8 degrees Celsius at the dish level after the final rinse cycle. - High temperature pot wash dishwasher sanitizing dishes with 72.7 degrees Celsius at the dish level after the final rinse cycle. - General food storage practices very good: Foods are covered and protected from contamination. Foods are stored at least 6 inches (15 cm) off the floor. Dry storage areas are organized. - Concentration of QUATs sanitizer at dispenser in Dishwashing Room = 200 ppm. - Concentration of QUATs sanitizer in spray bottles = 200 ppm. - Ice machine maintained in a sanitary condition. Ice scoop stored in a designated slot. - No signs of pest activity at the time of inspection. - Premises well lit. - All food handlers practice good personal hygiene, wear hair nets and gloves. ***Ensure to clean all the fans in the kitchen as they have accumulation of dust.*** Operator signature not required due to the COVID-19 Pandemic. Report will be emailed to the Operator.