INSPECTION REPORT Health Protection YTAN-CZUT89

PREMISES NAME strEATS South Surrey		Tel: (604) 385-1812 Fax:
PREMISES ADDRESS 160 - 2940 King George Blvd Surrey, BC V3T 2V3		INSPECTION DATE January 26, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pritesh Maharaj		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two of the three available hand washing sinks were missing liquid soap (and soap dispensers). Corrective Action(s): As previously discussed, all designated hand washing stations must be properly supplied (with liquid soap, paper towels, and hot and cold running water) at all times. Operator supplied both hand sinks with liquid soap and installed wall-mounted soap dispensers at time of inspection. 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

- Routine inspection conducted. - Hand washing sink at entrance of front kitchen was properly supplied with hot/cold running water, liquid soap, and paper towels. See violation code 401 above regarding other hand washing sinks. - Sink + Surface food-contact surface sanitizer (lactic acid/DDBSA) available in sanitizer pail tested to be within acceptable range. Test strips available for monitoring. - High-temperature dishwasher reached 72C at the dish surface during rinse cycle. Good, minimum of 71C at the dish surface required. - All coolers measured 4C or colder. - All freezer temperatures were satisfactory. - All hot-held food items measured 60C or hotter. - Accurate thermometers available. Temperature records well-maintained and up to date. - Good food storage practices noted. All food stored off the floor, properly covered/protected from contamination, with good separation between raw and ready-to-eat items. - Equipment and utensils maintained in sanitary conditions. **Reminder that no equipment/utensil should be left dirty overnight (such as the vegetable dicer/slicer or any equipment left in the two-compartment sinks) - all equipment must be properly cleaned and sanitized after each use or at least every 2 hours if using continuously. - General sanitation satisfactory at time of inspection. - No signs of pest activity noted. - Staff onsite had FoodSafe level 1 or equivalent.