INSPECTION REPORT Health Protection BCUD-BKZV9G

PREMISES NAME Sub Garden #1		Tel: (604) 572-9311 Fax:
PREMISES ADDRESS 13482 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE January 20, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Attina Baggoo		NEXT INSPECTION DATE February 03, 2020
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer found with dried on food debris - machine is getting left too long before wash, rinse, sanitize. Corrective Action(s): You must clean this machine immediately after use, or at least every 4hrs if used continuously. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Mechanical room has evidence of rodent activity. Door left ajar as door and/or frame has warped. Corrective Action(s): Repair door/ frame to ensure a rodent proof fit. Clean and organize this room. Use 1 part bleach to 9 parts water to disinfect then wipe up rodent droppings. Close up any holes or access points, if found. Violation Score: 3

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

Comments

Hand sink supplied with liquid soap, paper towels, hot/cold running water Standing freezers -13C and -22C Front deli cooler 3C Drinks cooler 4C Sandwich cooler 1C below, in use above. Walk in cooler 3C Temperature records appear up to date and well maintained. Please understand morning temperatures (particularly for sandwich prep cooler) will be cooler first thing in the morning prior to use. All food temperatures must maintain 4C (40F) or below. **Sanitizer in spray bottled measured well above 200ppm. This bottle must be labeled and diluted to 100ppm for food contact use. Installed drying rack (referred to in prior inspection) has been removed due to runoff causing water damage. Ensure dishes are air dried after sanitizer soak Hot held soups and rice >60C Keep scoops on ice, or change out every couple of hours. Sauces currently being held with ice packs on the counter - measured temperatures from 8C to 11C. An ice pack doesn't keep products cool as only a small portion can touch the cool pack General sanitation satisfactory