INSPECTION REPORT Health Protection DSOG-B78UE7

PREMISES NAME Big Star Sandwich Co (Surrey)		Tel: Fax:
PREMISES ADDRESS 103 - 13402 104th Ave Surrey, BC V3T 1V6		INSPECTION DATE December 7, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rob MacKay		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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked bacon stored at 40C at the time of the inspection for greater than four hours. Corrective Action(s): Discard the bacon. All hot potentially hazardous foods must be stored at > or = 60C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Could not verify FOODSAFE certified staff on duty. Corrective Action(s): Make copies of ALL valid FOODSAFE certificates and keep on file for review by the health inspector. This will be verified during the next routine inspection. Correct by: Immediately. Violation Score: 1

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

Comments

- General sanitation is good. - All handwashing stations supplied with cold/hot running water, soap, and paper towels. - Surface sanitizer available in designated spray bottles at 200ppm QUAT concentration. - Two compartment sink available for manual dishwashing. Sanitizer available at 200ppm QUAT concentration. - High temperature dishwasher achieved 73.5C at the plate's level during the final rinse cycle. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. - No signs of pest activity at the time of the inspection. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Hot holding units > or = 60C. Ensure to measure the internal temperature of hot foods. - Thermometers available in all coolers and freezers. - Daily temperature logs must be kept on site and up to date.