INSPECTION REPORT Health Protection JCHY-CRMNXQ

PREMISES NAME Pace Processing		Tel: Fax:
PREMISES ADDRESS 102, 103, 104, 105 & 106 - 19180 36th Ave Surrey, BC V3Z0P6		INSPECTION DATE May 8, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pace Processing & Product Development Ltd		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed 2 pallets of frozen vegetable puree thawing at room temperature. Corrective Action(s): Transfer aformentioned products in a cooler able to hold an air ambient temperature of 4C or lower. All frozen potentially hazardous foods must be stored in a cooler able to hold an air ambient temperature of 4C or lower. Violation Score: 1

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

Comments

Routine Inspection conducted today. Unit 102-103 produces cooked pizza shells. Unit 104-106 produces cupcakes. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. Heavy equipment are hosed with portable water rinse, detergent, followed by QUATs measured at 200ppm. AlcoSan spray bottles used to sanitize the food contact surfaces daily between 2 shift periods. at 100ppm. 3-compartment sink available foe manual ware washing. QUAT dispenser measured at 200ppm. Low-temperature dishwasher measured at 200ppm chlorine in unit 102-103. Unit 104-106 High-temperature dishwasher was warming up during the time of inspection. Ensure final rinse temperature reaches at least 185F at the manifold or 71C at plate level. Walk-in coolers, chillers measured at 4C or lower. Food observed to be stored at least 6 inches off the floor. No signs of pests observed. Overall, facility is well organized.