INSPECTION REPORT Health Protection 260082

PREMISES NAME Fleetwood Triple O		Tel: (604) 543-0643 Fax: (604) 543-0645
PREMISES ADDRESS 15588 Fraser Hwy Surrey, BC V3S 2V9		INSPECTION DATE May 24, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Balwinder Boparai		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed the following: 1. Sanitizer pails throughout the premises measured at a concentration of 100ppm Quats (range: 200 - 400ppm) 2. Sanitizer dispenser at the 3 compartment sink measured at 100ppm or less QUATs (range: 200 - 400ppm). Sanitizer tubing appeared to have large air bubbles and gaps present. Health Rationale: Equipment, utensils and food contact surfaces not properly sanitized increases the risk of pathogen survival and growth and/or toxin production, leading to potential foodborne illness when food is consumed. Corrective Actions: Sanitizer line was disconnected, reconnected, and dispenser was ran for a few minutes at the time of inspection. The concentration verified at 200ppm QUATs. The operator replaced all sanitizer pails at the time of inspection. Verified at 200ppm QUATs. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed a buildup of grease and food debris behind the cook line next to the prep line inserts. Health Rationale: Food premises not maintained in a sanitary condition increases the risk of pest attraction and/or potential food contamination, which may lead to potential foodborne illness. Corrective Actions: Staff began cleaning behind the cook line at the time of inspection. Ensure the premises is maintained in a sanitary manner. Corrective Action(s):

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

Comments

Comments Temperature: (coolers < 4C, freezers < -18C, hot holding > 60C) 3 undercounter coolers measured at 3C. Ice cream freezer measured at -18C. Undercounter freezer measured at -20C. Cooler drawers at cook line measured at 2C. Hot holding measured at 77C. Walk in freezer measured at -22C. Walk in cooler measured at 0C - cheese measured at an internal temperature of 1C. Standing cooler measured at 3C. Sanitation: 2 handsinks and staff washroom supplied with hot/cold running water, liquid soap and paper towels. Ice cream scoops are clean and kept in dipper wells with cold running water. Soda dispensers (drive-thru and self serve) nozzles are clean and sanitary. Blender jugs and other utensils are cleaned and sanitized every 2 hours. Staff demonstrate good food handling practices and hand hygiene. 3 compartment sink with sink plugs available for manual warewashing. Food is properly labelled and packaged in containers. - Minimum six inches off the floor. No signs of pest activity at the time of inspection. Test strips are available on site. General: Prep line inserts are held at ambient temperature with labelled holding times in accordance with their approved Food Safety Plan. Health permit is posted in a conspicuous location. Pest control monitors premises approximately once per month. Most recent report dated May 6/2023 - lists no pest activity. Operator on duty has valid FoodSafe level 1 certificates - Expires March 25/2028.