INSPECTION REPORT Health Protection JMAA-B8RVMT

PREMISES NAME Sub Garden #1		Tel: (604) 572-9311 Fax:
PREMISES ADDRESS 13482 72nd Ave Surrey, BC V3W 2N8		INSPECTION DATE January 25, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Attina Baggoo		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizing pail no longer has any residual. Corrective Action(s): Bleach pail was replaced at time of inspection with 200 ppm chlorine residual. Ensure you regularly replace the sanitizing pail so that ther eis adequate residual for sanitizing. 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

Follow-up inspection to routine conducted on December 11, 2018. Facility was closed until January 15th, 2019 for holidays. The following observations were made: - Front cooler is now at approximately 4-5C at time of inspection. Only potentially hazardous foods are displayed at the front, and desserts are intended for display only. When the customers order dessert for the day, the dessert is obtained from the back cooler - Onions are now elevated at least 6" off the floor - Sauces will be stored on ice throughout the day and discarded at the end of the day. No sauces are reused overnight - Operator states that she took FoodSafe 1 on January 20, 2018. Please send the Environmental Health Officer the certificate indicating that you have passed FoodSafe 1 *Temperature logs are only allowing for measurement in the morning. Ensure that you print off a separate temperature log that allows you to log twice a day to ensure that temperatures are within legislative requirements.*