INSPECTION REPORT Health Protection AFOK-BG6RUU

PREMISES NAME Green Timbers Market (RCMP)		Tel: (604) 584-5833 Fax: (604) 584-5822
PREMISES ADDRESS 14200 Green Timbers Way Surrey, BC V3T 6P3		INSPECTION DATE September 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kluftinger		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 = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A knife on the sandwich prep station was stored in the gap between the prep-cooler and the work table. Corrective Action(s): This is not a sanitary manner to store knives that are going to be used. Manager is going to store knives on the prep-line in a container of ice/water mixture. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted and the following were noted at the time of inspection: All cooler units at 4C or below. Walk-in freezer at -18C. Hot holding of food items were at least 60C or above. Hand washing stations were satisfactory. The temperature for 2 hand washing stations located in the front service area had to be adjusted at the time of inspection because the preset temperature was either too hot or too cold. Ensure all preset temperature at all hand washing stations are set to a level that is comfort level for hand washing. Temperature logs maintained for hot holding, cold holding, and cooking. Wire bristle brush no longer used as a cleaning equipment for the grill station. A wooden scrapper is now used. Quats dispenser at 200ppm. Quats solution place in each work station. No pest activity noted All food items stored at least 6 inches off the ground and properly covered. High temperature dishwasher achieved a final rinse temperature of at least 71C at plate level for 2 consecutive cycles. The same 2-compartment sink is used for food preparation of vegetables and raw meat. Ensure the sinks are thoroughly washed and sanitized to prevent cross contamination.