INSPECTION REPORT Health Protection TPAU-CXLT9H

PREMISES NAME Surrey Memorial Hospital Food Court (cafeteria)		Tel: (604) 585-5916 Fax:
PREMISES ADDRESS 13750 96th Ave Surrey, BC V3V 1Z2		INSPECTION DATE November 15, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Kevin Poland		NEXT INSPECTION DATE 2 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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 shallow pans containing salad recorded at an internal temperature of 13C at the burger station. Staff confirmed that the salad was stored in the cooler unit less than 2 hours ago. The pans were double stacked which may have resulted in inadequate cold air circulation and increased internal temperature. Staff voluntarily discarded two pans of salad during inspection. Corrective Action(s): Please ensure that cold potentially hazardous food is store/displayed at or below 4C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash sink at the burger/daily breakfast station was missing liquid soap. Staff stated that due to high temperature of grill, the wall mounted soap dispenser might've broken. Staff stocked the handwash sink with liquid soap dispenser during inspection. Corrective Action(s): Please ensure that all handwash station are available to staff for handwashing and have adequate supply of hot and cold running water, liquid soap and single use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Ventilation hood above the deep fryer/grill at the burger station has build up of grease and oil. 2. Facility installed pizza prep cooler right below the paper towel dispenser at the pizza station. This could result in potential food contamination from water dripping from hands during handwashing. 3. Mist/mould spots observed inside the ice machine. Corrective Action(s): 1. Please clean/service the ventilation hood. 2. Re-locate the paper towel dispenser closer to the handwash sink and away from the prep cooler to prevent the risk of food contamination. 3. Clean and sanitize the ice machine. Follow your facility's approved Sanitation Plan and/or manufacturer's instructions. TO BE CORRECTED BY - December 5, 2023 Violation Score: 9

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

Comments

Routine inspection conducted. Back kitchen: - All hand wash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - Walk in cooler recorded at 2C. - Walk in freezer at -12C. - 3 compartment dishwashing sink in the back. - High temp mechanical dishwasher reached 74.8C on dish surface during rinse cycle. - Shelving units available for storing food products 15cm off the floor. Note - QUATS dispenser mounted above 3 compartment dishwashing sink does not dispense sanitizer solution. Please have it fixed as soon as possible. Second QUATS dispenser available in the utility room and used for refilling sanitizer pails. Pizza and salad station: - Salad prep cooler, stand up cooler recorded at or below 4C. - Staff stated that salad prep cooler is only used during lunch hours (11AM to 3PM). - 1 undercounter cooler in coffee making area was turned off. No food products observed in the cooler. - Pizza prep cooler has been installed and recorded below 4C. - Small cooked pizza hot held above 60C. - Handwash sink available. - 200ppm QUATS recorded in sanitizer pail. Burger, Breakfast and Daily Special Station: - Burger prep cooler, sandwich fridge and stand up cooler recorded at or below 4C. - Counter refrigerator was off at the time of inspection. Staff stated that it is used for breakfast and food is stored in it after it has reached 4C or below. - Freezer at -20C. - Soup wells recorded above 60C - Hot holding plate at 71C - 200ppm QUATS sanitizer pail available. Curry and sandwich station: - Soup wells recorded above 60C. - Prep cooler recorded below 4C - Stand up and reach in cooler recorded below 4C. - Handwash sink had adequate supply of hot and cold running water, liquid soap and single use paper towels. - 200ppm QUATS sanitizer pail available. Front area: - All stand up and reach in coolers recorded at or below 4C. Recommendations: - All handwash sink should be supplied with hot and cold running water, liquid soap and single use paper towels at all times during facility operation. - When not in use, prep cooler inserts/containers should be covered to maintain internal temperature of food. If you have any questions or concerns, please contact your district EHO.