INSPECTION REPORT Health Protection ADIG-CVSPUZ

PREMISES NAME Industrial Park Sandwich Works		Tel: (604) 607-1130 Fax:
PREMISES ADDRESS 203 - 26633 Gloucester Way Langley, BC V4W 3S8		INSPECTION DATE September 15, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jong In Lee		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 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

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C o Hot holding food items are at 60C - Chili is reheated in warmer unit from cooler, operator said unit is capable of boiling or raising temperature up past 74C. Check in 30min whether this has reached temperature or boiling. Monitor with probe thermometer. Perogies are kept out at room temperature and added to soup. This is not best practice but operator said that this is used up within 2hrs. Monitor and ensure they are used up. Spring rolls - 34C surface temperature - kept in warmer unit - operator said these are also used up within 2hrs. Monitor this item as well. Ideally keep lid on this item to maintain the temperature or reheat in oven/fryer past 74C. Food Processing and Food Protection o Cooling - appears to be done in small batches o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf -Coolers are organized to prevent cross contamination Maintenance and Sanitation o Dishwasher - 50-100ppm Chlorine sanitizer o Sanitizer bottles - >100ppm Chlorine (1000ppm) - Instructions to dilute to 100ppm. o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - there are no signs of pests at the time of inspection. There are a few crumbs and food debris in various corners - difficult to tell - ensure that you clean, sweep and remove any debris in all areas behind counters, grill and prep tables. Administration o Valid operating permit is posted in public view o Staff is certified in food safety