INSPECTION REPORT Health Protection JCHY-CHNRXB

PREMISES NAME Mr Munchies		Tel: (604) 720-4846 Fax:
PREMISES ADDRESS 102 - 9172 120th St Surrey, BC V3V 4B6		INSPECTION DATE August 26, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Harvir Chahal		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No prepared chlorine sanitizer spray bottle available to sanitize food contact surfaces. Corrective Action(s): Prepare chlorine sanitizer spray bottle to measure at 100-200ppm. Chlorine sanitizer spray bottle should be available during normal operations to sanitizer food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Observed air gap underneath the back doors. Corrective Action(s): Install door sweep for the back doors to prevent possible pest entry. No light should be passing underneath the back door. Corrected by: 12 months. Violation Score: 3

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

Comments

Routine Inspection conducted today. Washroom handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Stand-up coolers measured at 4C or lower. Chest freezer measured at -18C. Temperature logs are well maintained. Temperature logs shows refrigeration and hot-holding units adheres to temperature health requirements. Food along the floor observed to be stored at least 6 inches off the floor. No signs of pests observed. Overall, facility is well organized.