INSPECTION REPORT Health Protection VCHN-AFARZ4

PREMISES NAME Cultures		Tel: (778) 898 1690 Fax:
PREMISES ADDRESS 716 - 10153 King George Blvd Surrey, BC V3T 2W1		INSPECTION DATE November 1, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yulin Wang		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: At the time of inspection under the counter cooler ambient air temperature approximately 10 degrees C. Opeartor's accurate indicating thermometer read 10 degrees C. Corrective Action(s): Operator states the interior of cooler was just cleaned. Monitor and ensure cooler temperature is at or below 4 degrees C before placing any cold potentially hazardous foods inside. Service cooler if required. Correct immediately. Violation Score: 3

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

Comments

Routine inspection: Hand sinks supplied with dish soap and single use paper towels. Replace dish soap with liquid soap. 100ppm bleach and 200ppm quats available for sanitizing food contact surfaces. Ice cream is prepared from powder. Ice cream machine is cleaned and sanitized with Stera Sheen. Walk in cooler at 3-4 degrees C. Walk in freezer at -17 degrees C. Display coolers at or below 4 degrees C. Lower sections also at or below 4 degrees C. Rice and soups hot held above 60 degrees C. Storage area clean and organized. FOODSAFE requirements met at time of inspection. Note: monitor and record temperatures of all coolers, freezers, and hot holding. Have records available for review at all times.