INSPECTION REPORT Health Protection AHEN-CTFV6Y

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 July 5, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Brigitte Langis		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 0 ppm QUATS sanitizer was measured in the sanitizer pail near the front service area. Corrective Action(s): Ensure to monitor and maintain the QUATS sanitizer at a concentration in accordance with the manufacturer's directions. Staff setup 200 ppm QUATS sanitizer in the sanitizer pail during the inspection and informed they change the sanitizer every two hours throughout the day. QUATS test strips were available. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A handsink near the front service area lacked liquid soap. Signs were posted advising staff to not use two of the sinks in the front service area as "handsinks". Hot water temperature exceeded 50 degrees C at both of these handsinks, which may potentially prevent staff from thoroughly washing their hands for at least 20 seconds. Corrective Action(s): Ensure all health approved designated handsinks are kept accessible for handwashing purposes, and supplied with the following: liquid soap, hot and cold running water or pre-mixed warm running water set at a temperature of least 38 degrees C through a mixing valve or combination faucet of the handsink, and single-use paper towels. Designated handsinks conveniently located near all food handling, ware-washing, and food service areas are required to be available for handwashing purposes in accordance with health approved floor plan. . Staff member re-stocked liquid soap at the above-noted handsink, removed the above-noted signs from both handsinks, and adjusted the pre-set water temperature to a more comfortable water temperature, which was still at least 38 degrees C at the handsinks, to facilitate proper handwashing practices. 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

Other handsinks were properly supplied with liquid soap, hot and cold running water or pre-set warm running water via a faucet, and single-use paper towels. Walk-in-cooler (for food storage) and other coolers were at 4 degrees C or less. Walk-in-freezer and other freezer temperatures were satisfactory. Second walk-in-cooler is used to contain only organic waste in sealed bins before it is discarded. Refrigeration units were equipped with thermometers. Shatter-resistant light covers were in place in the walk-in-cooler and walk-in-freezer. Fan covers appeared clean. Food storage areas areas appeared clean and organized. Shell eggs were stored on the lowest shelving unit away from potential ready-to-eat food. Mechanical deli slicer is not used according to staff. 2-compartment prep. sink was operational. 3-compartment sink ware-washing sink was supplied with hot and cold running water. Sink plugs were available. Staff informed they pre-soak utensils and equipment into soapy water at the 3-compartment prior to placing it through the high temperature dishwasher. Dishwasher final rinse temperature was at least 71 degrees C (measured at 73 degrees C) at the plate/utensil level to achieve the sanitizing standard. Dishwasher curtains appeared clean. Dishwasher final rinse temperature was at least 180 degrees F for at least 10 seconds at the manifold level (read from the display). Overhead sprayer was supplied with hot and cold running water at the dishwasher. Overhead sprayer nozzle appeared clean. It was reviewed to rinse the in-use blender jugs between each use and to wash, rinse, sanitize, and air dry the in-use blender jugs and in-use utensils at least every 4 hours between use and after final use each day. 200 ppm Quaternary ammonium compounds (QUATS) sanitizer was available in the other sanitizer pails in the front service area and from the dispenser. Ice machine was in a clean condition and the scoop was stored separately from the ice. Ventilation hood panels were in a clean condition. Dry goods were stored in pest proof containers with tight fitting lids. Cleaning and sanitizing chemicals were stored on a designated shelving unit separately from food. Food Service Director held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification Program, Canadian Food Safety Group, expiration date: March 3, 2025). Copies of FOODSAFE Level 1 or equivalent course certificates of staff were available in a binder at the facility. No signs of rodent or cockroach activity was evident at the time of inspection. Note: Minor fly activity was evident at the time of inspection. Continue to monitor for pest activity, continue with regular cleaning and sanitizing, and adding sticky glue fly traps or other appropriate traps as needed to eliminate the fly activity. If you have any questions, feel free to contact the Environmental Health Officer. Signature is not required due to COVID-19.