Fraser Health Authority



INSPECTION REPORT
Health Protection
243803
PREMISES NAME
Sub Garden #1		Tel: (604) 572-9311
Fax:
PREMISES ADDRESS
13482 72nd Ave
Surrey, BC V3W 2N8		INSPECTION DATE
December 11, 2018		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Attina Baggoo		NEXT INSPECTION DATE
December 14, 2018
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Multiple sweet tarts and dessert bars (4 total) stored inside front display cooler at a temperature of 13C. Operator claims they are only for display.
2) Imitation crab left out next to meat slicer.
Corrective Action: Aforementioned items were discarded at time of inspection. Items meant for display only must be labelled as such and discarded at the end of the day. Imitation crab returned to cooler.
Corrective Action(s):
Violation Score:

Non-Critical Hazards: Total Number: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Front display cooler operating at 12C.
Corrective Action: Adjust or service the cooler so that it maintains a temperature of 4C or less. Do not store any potentially hazardous foods to be served to the public until a follow-up inspection has been completed to verify temperatures.
Date to be completed by: Dec 21
Corrective Action(s):
Violation Score:

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
Observation: Bleach stored directly underneath a cabinet of onions.
Corrective Action: Store chemicals separtely from food. Move the bleach to an area designated for chemical storage (i.e. back room next to the back exit.)
Date to be corrected by: End of day (Dec 11)
Corrective Action(s):
Violation Score:

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
Observation: Operator's FoodSafe 1 has expired
Corrective Action: Renew your Food Safe 1 certification by going to www.foodsafe.ca and enrolling in the course.
Date to be corrected by: Jan 21
Corrective Action(s):

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

Routine inspection conducted. Facility in satisfactory sanitary condition. The following observations were made:
1. Temperatures
-Prep cooler at 4C (bottom) and at approximately 6C (top). Lid was open due to cooler being actively used at time of inspection. Ensure that you close the lid when it is NOT in use to maintain temperatures at 4C (or below).
-Dessert cooler at 13C (see violation code 308 above.) Stand-up cooler up-front at 4C.
-Large reach-in cooler at 4C. Ensure that you keep the air curtain closed at all times.
-Stand-up freezers at -18C or below.
-Temperature logs maintained; however, you will also need to check in the middle of your shift to ensure coolers can sustain 4C or less during busy hours.
-Hot-held rice at 70C.

2. Hygiene and Sanitizing
-Hand wash station up-front stocked with hot/cold running water, liquid soap, and single use paper towels.
-Bleach sanitizing pail at 200 ppm.
-Meat slicer was used today but has not been sanitized yet. Owner cleaned and sanitized the meat slicer at time of inspection.
-Utensils, knives, knife holder, and trays maintained in good sanitary condition.
-Two-compartment sink equipped for warewashing.

3. Storage
-Food ingredients are kept off the floor.
-Reminder: Ingredients should be covered after being cooled.
-Reach-in cooler is typically well-organized.
-Produce stored separately from meats.
-Sandwich buns stored in cabinets underneath oven unit.

4. Pest Control
-No visible signs of recent pest activity at the time of inspeciton.
-Small number of older droppings noted in the janitorial room - remove these droppings with a strong bleach (1 part bleach, 9 parts water) solution.

5. Administrative
-Permit posted and up-to-date.

6. Reminders
-Sauces in use were stored on counter during busy periods. Operator states that these sauces are refrigerated when not in use and all bottles are emptied at the end of the day. Reminder that sauces cannot stay out for greater than 4 hours.