INSPECTION REPORT Health Protection DSOG-B5DRU7

PREMISES NAME Surrey Catering		Tel: (604) 572-3181 Fax:
PREMISES ADDRESS 10528 City Pky Surrey, BC V3T 4C5		INSPECTION DATE October 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Abdul Bhamji		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

- General sanitation satisfactory. - Handwashing station supplied with hot/cold running water, soap, and paper towels. Ensure to make all handwashing stations easily accessible by staff. - Three compartment sink for manual dishwashing. Sanitizer available at 100ppm chlorine solution. Ensure to completely submerge the equipment and utensils in sanitizer solution. - Surface sanitizers available in labeled spray bottles at 200ppm QUAT concentration. Change out the sanitizer solutions regularly to ensure effectiveness. - Surface sanitizer in spray bottle measured at 100ppm chlorine concentration. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature Control: - All coolers (upright): < or = 4C - All freezers (upright, chest): < or = -18C - Thermometers available in all refrigeration units. - Must begin daily temperature logs kept up to date. Monitored twice a day.