INSPECTION REPORT Health Protection DSOG-BJYTW3

PREMISES NAME Surrey Catering		Tel: (604) 572-3181 Fax:
PREMISES ADDRESS 10528 City Pky Surrey, BC V3T 4C5		INSPECTION DATE December 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Abdul Bhamji		NEXT INSPECTION DATE February 17, 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant build up of grease and oil in the following areas: - underneath the sinks - on pots at the burners - floors at the burners - behind coolers and chest freezers - storage area Corrective Action(s): Clean the noted areas above prior to the follow up inspection. Implement a regular cleaning schedule, esp in hard to reach areas. Correct by: One month Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) The door of the upright cooler near the front entrance is broken. The temperature is still maintained at 4C. The operator stated that the upright cooler will be replaced with a new unit in one month. 2) The floor paint is peeling. This is contributing to the unsanitary conditions of the kitchen. Corrective Action(s): 1) Replace the upright cooler. Ensure that all doors of coolers work properly and completely seals the coolers to maintain temperature < or = 4C. 2) Repainting of the floors is required. Correct by: Feb 17th, 2020 Violation Score: 3

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

Comments

- General sanitation needs improvement. See violation section above. - Handwashing station supplied with hot/cold running water, soap, and paper towels. - Three compartment sink for manual dishwashing. Sanitizer available at 100ppm chlorine solution. Ensure to completely submerge the equipment and utensils in sanitizer solution. - Surface sanitizer available in spray bottles at 100ppm chlorine bleach concentration. - Dry storage area has adequate space and wire racks. Ensure that all boxes and food items are stored min 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: < or = 4C - All freezers: < or = -18C - Thermometers available in all refrigeration units.