INSPECTION REPORT Health Protection YTAN-CEXSJU

PREMISES NAME Sportica's Excellent Ice - On Ice Grill		Tel: (604) 576-0009 Fax: (604) 576-3900
PREMISES ADDRESS 15000 54A Ave Surrey, BC V3S 5X7		INSPECTION DATE May 31, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Scott Elliot		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked breakfast sausages, vegetables, and sauces were measured to be at around 6C-7C in prep cooler (located beside fryers). Corrective Action(s): All potentially hazardous food items were relocated to another properly working cooler at time of inspection. Ensure cold potentially hazardous foods are stored at 4C or colder. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Condenser panel of ice machine noted to have build-up of pink slime/biofilm. 2) Can opener noted to have accumulation of old food debris. 3) Wall-mounted vegetable slicer noted to have accumulation of old food debris. Corrective Action(s): 1) Increase cleaning and sanitizing frequency of the ice machine to prevent biofilm growth. Kitchen manager will have staff clean and sanitize the ice machine when they arrive. 2) Can opener was cleaned and sanitized at time of inspection. Ensure can opener is cleaned and sanitized thoroughly after each use. 3) Vegetable slicer was disassembled and cleaned and sanitized at time of inspection. Ensure vegetable slicer is cleaned and sanitized thoroughly after each use. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vinegar was being used to sanitize surfaces. Facility's supply of Quat sanitizer had run out. Corrective Action(s): Vinegar is NOT an approved food-contact surface sanitizer. Manager prepared a bleach solution (1/2 tsp of bleach to 1 litre of water) for sanitizing surfaces at time of inspection. Use this mixture in the meantime, until Quat sanitizer is restocked. Ensure to check your stock and order supplies prior to running out. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Deep fryers, ventilation canopy hood above deep fryers, and floors in surrounding area require cleaning and sanitizing. Corrective Action(s): Ensure deep cleaning is done at least once a week. Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler located next to deep fryers had an ambient temperature of 7C. Corrective Action(s): All potentially hazardous food items were relocated to another properly working cooler. Service this cooler and do not use to store food until it is capable of maintaining temperatures at 4C or colder. Correct by: 1 week Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Some prep coolers were missing thermometers. Corrective Action(s): Ensure each refrigeration unit is equipped with its own separate thermometer. Correct by: 1 week Violation Score: 1

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

Comments

- Kitchen was not in operation at time of inspection. Facility opens for dinner service on weekdays. - Hand washing stations available and easily accessible. *Ensure to restock any empty paper towel or soap dispensers prior to opening. - High-temperature dishwasher reached 72C at the dish surface during rinse cycle (after several runs and allowing to warm up). *Ensure your dishwasher is scheduled for regular maintenance. - Walk-in cooler, upright glass door cooler, all other prep coolers, and bar cooler were measured at 4C or colder. - Walk-in freezer measured at -18C or colder. - Food storage practices satisfactory. All food items stored on shelves/racks off the floor and properly covered. - Bar area and soda gun maintained in sanitary conditions. - General sanitation and organization of kitchen satisfactory. *Attention required for some specific pieces of equipment (see violation codes 301 & 306 above). - No signs of pest activity noted at time of inspection.