INSPECTION REPORT Health Protection AFOK-AVPTTV

PREMISES NAME Green Timbers Market (RCMP)		Tel: (604) 584-5833 Fax: (604) 584-5822
PREMISES ADDRESS 14200 Green Timbers Way Surrey, BC V3T 6P3		INSPECTION DATE February 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Kluftinger		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cutting knives were stored between prep-tables and prep cooler along the front prep-line. This area cannot be frequently washed and sanitized. A proper knife holder is to be installed. Once a knife is used, it must be properly washed and sanitized prior to be stored in the holder. Corrective Action(s): Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Only cold water was available in front automated hand washing stations along the prep-line. Water temperature was adjusted at the time of inspection. Luke warm water must be available at automated hand washing stations. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Grill wire brush is starting to deteriorate To prevent metal contamination of food product, a wire brush should not be used. If it is going to be used, it must be good working order and the grill is to be thoroughly inspected prior to use. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted and the following were noted: High temperature dishwasher achieved a final rinse temperature of 71C at plate level. Temperature log maintained at plate level and gauge daily. 3-compartment sink satisfactory. Walk-in cooler at 2C. Walk-in freezer at -20C. Prep-coolers along the front prep-line were at 4C or below. Temperature log maintained daily. General sanitation was satisfactory. No pest activity noted. All food items stored at least 6 inches off the ground and properly covered. Quats sanitizer at 200ppm and placed in food preparation area. The following requires correction. Victory sani washed used as vegetable wash. Solution is recommended to be at 60-80ppm. Concentration was at 10ppm at the time of inspection. Test strips were available. Ensure solution is used in accordance to manufactures instructions. Pizza products only held for 15 minutes on hot holding unit. Internal temperature was at 55C. Ensure a time a monitoring procedure is in place.