INSPECTION REPORT Health Protection ABAN-ARCS8G

PREMISES NAME Tay Do Deli		Tel: (604) 581-3559 Fax: (604) 581-3527
PREMISES ADDRESS 13740 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE September 19, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 26, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

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: Cleaning required for floors in the following areas: - Behind stove (back wall and corners) - Behind chest freezers (front and back) - Behind refrigerator - Under sink by back door Corrective Action(s): Clean all areas listed above. To be corrected by September 26, 2017. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking at hand sink is deteriorating and missing in some places along the sink. Corrective Action(s): Remove old caulking and apply fresh layer around hand sink. To be corrected by September 26, 2017. Violation Score: 1

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

Comments

Routine Inspection: - Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water. - Coolers maintained at or below 4 degrees Celsius. - Freezers maintained at or below -18 degrees Celsius. - No hot holding at the time of inspection. Ensure temperature of foods being hot held are at least 60 degrees Celsius or above. - Chlorine (bleach) sanitizer in spray bottle = 200 ppm. - Scoops for dry ingredients stored in designated container. - No evidence of pest activity at the time of inspection. REMINDERS: - Hand washing station is only to be used for hand washing. - Dishware must be washed, rinsed and then sanitized using 100-200 ppm chlorine (bleach). - Frozen foods can be thawed in any of the following methods: In the cooler at a temperature maintained at or below 4 degrees Celsius. Under cold running water. In the microwave. - Foods must be cooled down in the following manner: 1. From 60 degrees Celsius to 20 degrees Celsius within 2 hours (using an ice wand, ice water bath and/or separate food into shallow, metal pans), then 2. From 20 degrees Celsius to 4 degrees Celsius within the next 4 hours (in a cooler at or below 4 degrees Celsius).